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Sol eggs

Sol eggs


15 eggs

6 teaspoons of caraway seeds

1.5 liters of water

5 to 6 tablespoons of salt

1 onion


Glass vessel


Put the water in a pot, as well as the cumin and salt and bring to the boil. If you like it spicy, you can peel the onion, cut it into slices and add it to the water. Then carefully cook the eggs in it for about 10 to 15 minutes. Then remove the pot from the heat and let it cool down.

The eggs are now broken around the shell so that small cracks appear and then placed in a glass jar. When all the eggs are in the vessel, add the stock with all the ingredients on top and leave it like that for at least 24 hours. The eggs must be well cooked.

After this one day you can eat the first eggs. The longer the sol eggs are in the brew, the more they will perish. Store in a cool place and use as soon as possible.

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