How do you keep the pickled aperitif eggs with festive toppings?

In the refrigerator (Frigo): pickled eggs: store the pickled eggs in a closed jar in the fridge for a maximum of 2 weeks. They are retained their taste and texture and are ready to be served immediately. Mosterdkaviaar: This can be kept for up to 2 months in the fridge in a well -sealed jar. In the freezer: pickled eggs: the freezing of pickled eggs is not recommended because the texture of the eggs changes and can become rubbery. For the best taste and texture you better keep them in the fridge. Mosterdkaviaar: It is better not to freeze this, because the seeds can lose their texture and taste. Warm up: pickled eggs and the toppings are served cold, so heating is not necessary.

Pickled aperitif eggs with festive toppings

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20min + 12 hours rest for brin

•

Easy

Make festive pickled aperitif eggs with colorful toppings! Easy to make, beautifully presented and delicious in taste.

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Ingredients

What do you need?

Quantity: 6p

Cook and arrange eggs: cook the eggs for 6 minutes and then scare them in ice water. Peel the eggs and place them in a clean glass bowl.

Prepare brine: add dill seeds, beetroot and red onion to the cup with eggs.

Make brine: Mix the white vinegar, cider vinegar, sugar and salt in a pan and bring this mixture to the boil until the sugar and salt are dissolved. Pour the warm brine over the eggs in the cup until everything is completely covered. Close the cup well while it is still hot and let the eggs brin for at least 12 hours.

Mosterdkaviaar: Cook the mustard seeds three times in plenty of water and pour each time to reduce the bitterness. Then bring the vinegar and sugar to the boil and mix it with the drained mustard seeds. Store in a jar in the fridge; This remains good for more than 2 months.

Finish: halve the pickled eggs and place them on a plate. Put a small dot of mustard mayonnaise on every egg and finish with anchovies, radishes and possibly a sprig of rosemary for a festive look.

Cook and arrange eggs: cook the eggs for 6 minutes and then scare them in ice water. Peel the eggs and place them in a clean glass bowl.

Prepare brine: add dill seeds, beetroot and red onion to the cup with eggs.

Finish: halve the pickled eggs and place them on a plate. Put a small dot of mustard mayonnaise on every egg and finish with anchovies, radishes and possibly a sprig of rosemary for a festive look.

Preparation method

How do you make this?

Cook and arrange eggs: cook the eggs for 6 minutes and then scare them in ice water. Peel the eggs and place them in a clean glass bowl.

Prepare brine: add dill seeds, beetroot and red onion to the cup with eggs.

Finish: halve the pickled eggs and place them on a plate. Put a small dot of mustard mayonnaise on every egg and finish with anchovies, radishes and possibly a sprig of rosemary for a festive look.

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Bao Tray Small €35,85

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Tips

For extra variation, use toppings such as smoked salmon, crème fraîche, or a thin slice of prosciutto. Add a pinch of pepper or a hint of lemon zest for extra freshness.