Recipe for sun eggs with duck eggs
Here’s how to make sun eggs with duck eggs:
At the risk of upsetting a few people from Southern Jutland, I dare to venture into a recipe for sun eggs where the usual chicken eggs are replaced with duck eggs.
If you can’t supply duck eggs yourself, and can’t source them through other means, you can of course easily use eggs from free-range, happy chickens.
Equipment
- Cutting Board
- Knife
- Pot
- Sieve
Ingredients
- 10 pcs. Egg
- 1 l Water
- 72 gram Salt
- 6 gram Caraway whole, can be omitted
- 3 pcs. Red Onion only thin shells
Instructions
- Place water, salt, caraway seeds, and the thin onion peels in a pot. Bring the mixture to a boil and let it simmer for 15 minutes. Strain the brine and let it cool completely. In a clean pot, hard boil 10 duck eggs in the usual manner. Rinse the eggs in cold water to stop the cooking process. Crush the eggshells with a spoon, enough to crack them, and place the eggs in a large jar with a lid. Pour the brine over the eggs so that they are fully covered, and let them steep for at least 2 days. The best result is achieved if you wait to eat the eggs until they have been in the brine for a week.
Notes
Durability & Storage
Sun Eggs should either be stored in a jar on the kitchen counter or in the refrigerator. You will achieve the longest shelf life if the eggs are not stored too warmly, so it is advisable to place them in a cool room where the temperature does not fluctuate too much.They can keep for up to three weeks, but they become even more intense in both flavor and color if they are allowed to lie long in the brine.
Serving Suggestions
Sun Eggs are a South Jutland specialty eaten as a snack served with a strong dram, but you can also find the eggs as part of the lunch table during holidays. One thing is certain, however: No matter when Sun Eggs are on the menu, there is only one way to eat them.Sun Eggs are stuffed eggs, traditionally served with HP sauce, Tabasco, mustard, salt, pepper, and vinegar dressing. It's a tough dish for the untrained, and if you're not a true South Jutlander, you can omit the stuffing or simply serve the eggs with a good dollop of mustard. Together with herring, it is a fabulous combination!
How to Fill the Eggs
Before the eggs can be eaten, they need to be peeled, so the beautiful marbling becomes visible. Then halve the Sun Egg, remove the yolk, and fill the cavity with the South Jutland stuffing or whatever you prefer.Once the white is filled, place the yolk back in its spot, but be careful. It can be a bit fragile, and if you want it to look presentable, it's best if the yolk is intact.
Now the halved eggs are ready to be served.
Possibility for More Colors
The classic Sun Eggs are reddish-brown in color, but you actually have many options to add color to the eggs. Of course, it's not entirely according to the recipe books, but it looks great, and it's up to your own conscience whether you dare to break with tradition…Sun Eggs with a yellow marbling can be achieved by using yellow onion or carrot peels. If you want the eggs to be bright red, saffron is the spice you need.
A few red cabbage leaves give blue Sun Eggs, and fresh beetroot makes the eggs turn pink or light red.