Pickled eggs

(Serves 4)


8 fresh eggs
200 g sugar
2 dl. vinegar
10 g salt
8 black peppercorns
1 bay leaf 


Boil the eggs for 8 minutes
Cool and peel the eggs
Boil vinegar and sugar with salt and spices
Put the boiled eggs in a glass jar
Carefully pour the cooled brine over the eggs
Leave the eggs in the brine for minimum 24 hours
Serve topped with salt and mayo or as garnish