Sol Eier (German Brined Easter Eggs)

Kyle Haas

german eggs snack

Traditional German Easter eggs brined in onion-skin "Sol" with caraway — try them with hot Düsseldorf mustard

Servings

10

Prep Time

15 min

Cook Time

25 min

Calories

—

Ingredients

  • 10 eggs
  • 1 gallon water
  • Dry, brown onion skins from about 5 onions
  • 6 Tbsp salt
  • 1 Tbsp whole caraway seeds

Directions

  1. Hard boil the eggs, drain, and chill them in ice water.
  2. Add the salt, onion skins, and caraway seeds to 1 gallon of water and boil for about 5 minutes. Strain the liquid (“Sol”) into another container, discarding the skins and seeds.
  3. Roll each chilled egg to crack the shell all over — this lets the Sol and its flavors enter the egg.
  4. Place the eggs in a large container (a glass mason jar works well) and pour the hot Sol over them.
  5. Let sit for at least 12 hours. Serve with hot Düsseldorf mustard.

  Chef's Tips

The eggs need at least 12 hours in the brine before they're ready. Rolling the eggs to crack the shells is what lets the Sol and its flavor seep in — don't skip it.