German Sweet Sour Eggs Aka Suess Sauer Eier Food

GERMAN EASTER EGGS (OSTEREIER)

Steps:

• When hardboiled colored eggs are completely cool and dry, rub them with bacon fat or a little vegetable oil, to produce a nice shine.
• Arrange them in an attractive basket or platter lined with green Easter "grass".
• Keep eggs cool until it's time for the Easter Egg Hunt.

SWEET AND SOUR EGGS

Steps:

• Melt butter in a skillet, add onion and cook slowly (do not brown).
• Add flour and cook until golden; add water, cloves, and bay leaves and cook until smooth, stirring constantly.
• Simmer 15 minutes longer.
• Add vinegar salt and sugar and as soon as sauce comes to a rapid boil, add eggs one at a time.
• Cover and cook until eggs are done as preferred.

PICKLED SWEET-SOUR TROUT (BRATFORELLE SUESS-SAUER)

Steps:

• Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
• After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
• Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
• Heat pan with oil to medium heat.
• Mix flour and lemon pepper.
• Pat dry fish and cover in flour mixture.
• Fry fish on both sides for about 3 minutes.
• Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
• Marinate for at least 24 hours, it is better after 36 hours. If kept in cool, dark place, it will remain okay for more than a week.
• Serve cold or at room tempature with potato salad or fried potatoes.