Crazy Easter Goodness

So, while I’m chewing on my awesome huge Lindt chocolate bunny, besides being totally afraid I might break a tooth on the frozen bunny, I thought I might tell the world about an Easter tradition my family runs and I’ve actually never seen anyone do this besides my family, so it’s not exactly a local thing where I live, I guess. Most people I talk to are just grossed out.

I’m talking about “Soleier” and according to Wikipedia, this is supposed to be a traditional dish in Berlin? The only problem is, my mother’s side of my family has it’s roots in Poland and my grandmother who makes our Soleier has never been to Berlin, she has the recipe from her mother and she was polish, so … maybe it’s a thing in Poland as well?

Now, what’s a Solei? It’s weird deliciousness. Like I said, most people I talk with are usually grossed out, but I’ve been eating this stuff my entire life, so I’m usually really looking forward to it every year when my grandmother makes them. I seriously need to ask her to write down the recipe she uses, but she doesn’t want to, because she doesn’t measure anything, she just… makes them.

Soleier are especially prepared eggs. You need hard boiled eggs, and I mean really hard boiled eggs, boil them until you’re 100% sure they’re totally hard boild. Then you break the shell, but don’t peal it, only break it, and put them into a very salty mixture with different ingredients. My grandmother uses onion and caraway. Let them sit and after about a week or so, they’re ready to eat!

Sounds delicious, right? No, no, the fun part starts now. That’s how my family does it: you peel the egg, cut it in half and take the york out. Use the white part of the egg as a cup. Put some salt and pepper in there, as much mustard in it as you want and fill in about 2/3 Oil and 1/3 vinegar. Place the York back on top of it and in the mouth it goes.

Of course you can do this with normal eggs as well, but the pickled eggs taste so much better. Oh, and prepare for a total mess handling the oil and vinegar. I recomment using a plate, or you will turn your kitchen into a smelly oily place of hell, but it’s worth it. I love it. Feel free to adjust the egg to your tastings. Want some hot sauce in it? Or Ketchup? Don’t like Mustard? No problem.


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