The South Jutland classic, essential for any Easter lunch: Sun Egg. For many Danes, Easter means a series of family gatherings, coziness, and togetherness - and a table filled with decorations, flowers, dishes, and all sorts of accompaniments.
Recipe for sun egg
The South Jutland classic that belongs to any Easter lunch: Solæg.
Solæg – The Classic on the Danish Easter Table
For many Danes, Easter means a series of family gatherings, coziness, and togetherness – and a table filled with decorations, flowers, dishes, and all sorts of condiments. There are generally a multitude of classics to turn to when it comes to the accompaniments on the Danish Easter table, and one of these is solæg.
Why is it called solæg?
The name “solæg” actually has nothing to do with the sun but is derived from the German name for the dish, “Solei.” “Sole” is the German word for brine, while “Ei” means egg. The name solæg is therefore just a term for what it really is: eggs in brine.
Servings: Pcs
Sun Egg
The South Jutland classic, essential for any Easter lunch: Sun Egg. For many Danes, Easter means a series of family gatherings, coziness, and togetherness - and a table filled with decorations, flowers, dishes, and all sorts of accompaniments.
Ingredients
- 10 pcs. Egg
- 1 pcs. Red Onion Shells from here
- 72 gram Salt
- 1 l Water
- Mustard Quantity as needed
- Tabasco Sauce Quantity as needed
Instructions
Preparation
- Bring a pot of water to a boil.
- Place the eggs in the boiling water.
- Let them boil for about 20 minutes.
- Take the eggs out of the water. Leave the water in the pot.
- Rinse the eggs under cold water and let them cool down a bit.
- Tap the eggs on the table so the shell cracks all over.
- Add salt and onion peels to the pot of water.
- Bring it to a boil.
- Let the brine cool down.
- Pour the brine over the eggs - the eggs must be completely covered.
- Let the eggs soak in the brine for two to three days before serving. They can then be stored in the refrigerator for two to three weeks.
Serving
- At the Easter table, each person peels their egg and halves it.
- The yolk is carefully removed.
- Add mustard and Tabasco (or whatever you prefer) into the empty yolk hole.
- Then place the yolk upside down on top of the now filled hole.
- Eat the half egg in one bite, possibly accompanied by a schnapps 😉