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 Cuisines > German cuisine > Search results
Pickled eggs (soleier)
Ingredients:
1/4 cup salt
3 cups water
yellow skin of 3 onions
6 hard-boiled eggs in shells

Directions:
Bring water to a boil with salt and onion skin and cook about 10 minutes, or until water turns brown. Let water cool. Crack egg shells all around but do not peel. Put eggs into bowl or jar and pour salt-water solution over them. Cover and let marinate in refrigerator at least 24 hours. Peel eggs, slice in half and serve with mustard and gherkins. For a large party, put peeled eggs, uncut, in a bowl, and let guests help themselves. These are particularly good with beer.  
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