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 ;-)