Spice Eggs

Boil vinegar, tap water, salt and spices and pour in the raw eggs. Let boil for 1000 cmin on the stove. Then tap the shell with a spoon in several places so that the spice broth can act sophisticatedly.

Pour the eggs into vessel that will not crack when boiling, and pour the broth into the vessel while still boiling. This will kill any bacteria that may be in the vessel.

These spiced eggs can be eaten after 2 days. However, they can be kept for 10 days. However, you should fish out individual eggs only with a very clean spoon, so that the remaining eggs remain durable.

If you have already used up the eggs after 3 to 4 days, you can boil the same spice broth with fresh eggs for a second time.

Tip: Always use aromatic spices to enhance your dishes!

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