10 pcs eggs
1/2 litre wine vinegar
3 tablespoons pickled wort
1 tablespoon salt
How to prepare:
Boil and peel the eggs hard and layer them in glasses.
Bring the vinegar, water and spice to the boil in a saucepan and season to taste. Wash and dry the lemon, cut into thin slices and add to the eggs in the glasses. Pour the broth over it. Allow to steep for at least 48 hours in a cool place.
Serve with sour cream or cream fraiche.