Here is a recipe for saffron marinated eggs. This is an original way to prepare a light dinner, accompanied by cold meats, cold chicken and a salad or crunchy green vegetables served hot or cold.

The ocher yellow of eggs

Saffron will bring its benefits and its flavor but also its color to the eggs. With a beautiful ocher yellow , these eggs will be as beautiful as they are delicious. We choose Vosges saffron pistils from Richard Thiery, saffron grower in Plombières-les-Bains.

According to your spices and your taste

As for spices, you can also prepare these eggs according to your reserves. Here we choose a spicy recipe composed of ginger, garlic, onion and chili pepper. You can prepare homemade mayonnaise with a touch of paprika for color as an accompaniment. Thus preserved in the marinade, the eggs will keep for a week .

Ingredients

4 people

• 1 jar of approximately 1 liter
• 8 fresh cooked eggs
• 30 cl of cider vinegar or white vinegar
• 30 cl of vegetable broth
• 8 Vosges saffron pistils
• 1 clove of chopped garlic
• 1 half onion, sliced
• 1 piece of chopped fresh ginger
• 1 chili pepper cut into slices
• 1 chili pepper cut lengthwise
• 5 peppercorns
• 3 cloves
• 1 star anise

Preparation

1. Cook the eggs for 7 to 9 minutes. Carefully peel the hard-boiled eggs.
2. Prepare the ingredients. Chop the garlic, chop half of an onion into strips, cut one sweet pepper into slices and the other lengthwise. Clean the jar well. Mix the ingredients together in a salad bowl.
3. In the jar, add eggs, peppers then the marinade. The eggs must be perfectly covered so as not to spoil and be perfectly marinated. If necessary, add as much vinegar as broth. Close your jar and mix.
4. Place your tightly closed jar in the refrigerator for two days. Mix this marinade once a day.
5. Serve these eggs as a starter or main course, accompanied by a green salad or crunchy green vegetables, accompanied by homemade mayonnaise.

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