Spicy Pickled Eggs

Peel the eggs, layer them in a large canning jar and intersperse tarragon and dill.

Boil water and white wine with peppercorns, bay leaves, salt, mustard seeds, fennel seeds and garlic and let it steep for twenty minutes. Pour the hot liquid with the spices over the eggs, close the container and let the eggs sit at room temperature for at least three days.

In the refrigerator they will keep for at least two weeks, becoming spicier day by day.

The eggs taste wonderful solo, as an aperitif. Or as an entrée on salad, enriched with fresh herbs.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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