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I am well aware that this is likely the most unappetizing food article that we’ll ever share on Life in Düsseldorf, but there’s a very good reason for it, I promise!
Soleier, though they look like rotten eggs are actually delicious and commonly compared to the traditional deviled egg from North America. So, if you’d like to really get the full local Düsseldorfer experience, I’d suggest opening up and giving it a try!
What are Soleier?
Soleier are hard-boiled, pickled eggs which in Düsseldorf, are commonly served with a spicy ABB mustard, vinegar, oil, salt, and pepper. But there’s a catch! Preparing Soleier is all part of the fun and takes quite an artistic hand!
How about adding that to the list of the coolest Düsseldorf souvenirs? Haha
How do you prepare Soleier?
There are a couple of different ways locals prepare their Soleier. Some locals choose to keep the yolk whole, remove it, add the additional ingredients in place of the yolk before putting the yolk back in to enjoy. The way I learned it, is exactly how I’ll show you below in this video.
- Cut the egg in half
- Scoop out the yolk
- Mashup the yolk
- Add mustard to the yolk
- Add vinegar to the yolk
- Add oil to the yolk
- Add pepper to the yolk
- Add salt to the yolk
- Blend it all together
- Put it back into the egg white
- AND EAT!
Where can you eat Soleier?
There’s one place in particular where I always take family, friends, and visitors to try the Düsseldorf Solei. Uerige Alt. Here, you can drink a delicious Uerige Altbier (old beer) for 2,20 Euros and 2 Soleier for 2,65 Euros (prices are always subject to change). At Uerige, you’re served the 2 pickled eggs on a plate, with all the toppings you’ll need on the side. If you aren’t quite sure how to prepare it (after reading this post), you can also ask for an instruction manual (yes, they have one). Otherwise, you’ll be handed the eggs and left to figure it out on your own.
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