Ingredients

6 Eggs

Large onion halves

3 pcs. of Cypress Fruit

Half teaspoon of Tarragon

Half teaspoon of Fruit of Paradise

Several pieces of Dill

White Wine Vinegar 50 ml

Salt 20 grams

Sugar 15g

Half teaspoon of black pepper granules

1 piece of allspice

Five-spice flavor

Pickling process

Several days time consuming

Easy difficulty

1

Pierce a small hole in the egg on the large head with an egg pin. This way they don't break easily when cooked.

Boil the eggs for minutes in the water that is kept boiling, then put them in hot water and simmer for 10 minutes to make sure they are cooked old. Rinse the hard boiled eggs in cold water and shell them. Put 2 or 3 into a container and sprinkle with a layer of dill, then 2 or 3 more and another layer of dill. Add all the eggs in this way and finish with a layer of dill.

2

Sauté the onions in a non-stick pan without oil until they start to caramelize. Give 250 ml of water to the pan, add the onions and all the remaining spices and bring to the boil.

3

Pour the boiled brine into a container so that no air is present when covered. Put the lid on while it is still hot and when it cools down it is naturally sealed. Put it in the refrigerator for 2 days and it will be ready to eat.

4

After two days, cut the egg in half.

5

Carefully remove the yolks and whisk them with a little white wine vinegar, salt and pepper.

6

Replace the seasoned yolks into the whites, carefully pressing them together.

Finish by squeezing a little yellow mustard on each egg.