Hard boiled Eggs in Brine, Viking Solæg

Updated at: Tue, 05 Sep 2023 21:20:28 GMT

Step 1

Put 3 eggs gently in a pot and cover with water. Bring the water to a gentle boil and boil for 25 minutes.

Step 2

While the eggs are boiling, in a separate pot, add the water, salt, caraway and the outer peel of one red onion to make the brine. Bring to a boil.

Step 3

Once the salt is fully dissolved, pour the brine into a sterilized 16 fl oz mason jar with lid. (These mason jars are commonly measured out lower at 12 fl oz.) Put the brine in the fridge to cool while the eggs are still cooking.

Step 4

Once the eggs are cooked, gently remove them from the pot with a spoon and put into a large bowl. Cover in ice cubes and then water to cool the eggs.

Step 5

Once both the brine and the eggs have cooled, use a spoon to gently tap around the shell of each egg and lightly break them. Use the spoon to lower the eggs into the mason jar. If the brine does not completely cover the eggs, top with distilled water. Place the mason jar in the fridge.

Step 6

Once the ingredients have cooled together for 2-3 days, they are shelf stable for approximately 3 months. However, I’m sure Vikings kept them longer.

Step 7

To eat Solæg, slice the egg in half. With a spoon, gently lift out one yolk and put some mustard and a dash of Tabasco, then replace the yolk. Each half of the egg is to be eaten in one mouthful and goes well with a mug of beer.

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