Pickled Eggs II - à la Provençale


"Drunken" eggs for summer parties



INGREDIENTS

24

Eggs

4 dl

Red Wine Vinegar

6 dl

Red Wine

1

Sprig Rosmary

1 ts

Fennel Seeds

1

Sprig Basil

1

Sprig Thyme

1

Sprig Savory

1 ts

Sugar

1 tbsp

Salt

3-4

Garlic Cloves

1 tbsp

Peppercorns, crushed

1

Chile Pepper, fresh & spicy (if you like it hot, feel free to use more)


PREPARATION

Boil the eggs according to your taste (and the size of the eggs) for 7-10 minutes. Rinse under cold water and let cool, then peel.


In a saucepan combine red wine vinegar, red wine, fresh herbs, fennel seeds, sugar, salt, garlic, and crushed peppercorns and bring to a boil. Boil for 10 minutes at high heat.


In the meantime cut the chiles in slices. Fill a large jar alternately with the chile slices and the cooked eggs. Cover everything with the hot herb marinade. Close the lid and let cool.


Keep at least 14 days in the refrigerater to marinate. They keep in the fridge for more than a month.


These eggs are a tasty addition to any party buffet, they combine with home-baked farmhouse bread, salads, cold meats or smoked fish, and they are irresistible as a quick bite with an ice-cold beer.