Peel the onions, put the peelings and one onion finely chopped in a cup of water together with the fennel bulb and make 10 min. Liquid is reduced and takes the desired red hue.
Do eggs separately for 8-9 min and then quench and crack all around. Pass onion broth through a sieve. Collect liquid and mix with vinegar and enough water to make 1 l of liquid. Transfer to a saucepan and pour in remaining spices, mustard powder and seeds, garlic, dried chilies whole, salt and sugar. Make 10 min.
The gravy is right when it tingles nicely on the tongue! Eggs in a heatproof tupperware or large glass container form and pour the broth over them. They must be completely covered. If there is too much liquid left, strain it, be sure to add spices and chili to the container.
Steep the eggs for at least 3 days. They will keep, if cooked, for 14 days.
The eggs can then be:
– cut them into slices and make a delicious egg sandwich with a little mayo and lettuce leaves, fried onions, mustard, – or purely on the fist (offspring method) with a little bit of harissa – or filled with a lot of crushed mustard, chives, egg yolk a little bit of brine.
Tip: Stock up on a range of high-quality spices – it pays off!
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