At Easter it can be one more egg

Created: 04/16/2022, 14:05

The district farmers from Garmisch-Partenkirchen, Christine Singer and Lisa Krötz, draw attention to Easter eggs from the region.

© Ilka Trautmann

Not only chocolate, foam and sugar eggs are popular at Easter, but also hard-boiled eggs.

They shine brightly colored, painted and decorated from the Easter nests.

The egg is the symbol of Easter and stands for life, for fertility and in the Christian faith for the resurrection.

During the Easter Vigil, the consecration basket containing the Easter dishes is blessed.

A boiled, dyed egg goes in the basket for each family member.

"It's a tradition for us to scatter the shells of these eggs in the garden after Easter breakfast," says Christine Singer, district farmer in the Garmisch-Partenkirchen district.

The garden is symbolically blessed so that it is fertile and valuable food can grow and thrive.

The protection against storms is also attributed to this tradition.

"Eggs are very valuable for our diet," says Lisa Krötz, deputy district farmer in Garmisch-Partenkirchen.

Eggs are rich in nutrients and can be used in many ways.

They provide high-quality protein that the body can almost completely convert into endogenous protein.

In addition, eggs contain a number of vitamins and minerals that support our bodily functions.

The egg as a regional food is not only very trendy in the district of Garmisch-Partenkirchen.

Whether it's a new chicken coop or a mobile chicken coop - in almost every town in the Oberland there are now farms that produce eggs and market them directly from the farm.

These eggs are very much in demand.

Dyed eggs are also available during Easter.

There are separate egg dye shops for this.

The perfectly cooked egg from the region is very popular.

Even if we cannot produce the main feed for the chickens in our region, consumers appreciate the opportunity to get an idea of ​​chicken farming and to see the animal husbandry on site.

This promotes trust in food, increases appreciation and brings farmers and consumers together.

Egg patties conjured up quickly

What do you do with the numerous hard-boiled eggs?

Here is another favorite recipe from Lisa Krötz.

2 slices of toast, 250 ml milk, 10 boiled eggs, ½ bunch of spring onions or 1 - 2 onions, chives, 1 raw egg, ½ teaspoon of salt, 1 pinch of sugar, ½ teaspoon of mustard, ½ organic lemon, some pepper, breadcrumbs , oil or clarified butter for frying

1. First cut the crust off the toast slices.

Then soak the slices in milk

2. Peel and dice the boiled eggs

3. Dice the spring onions and cut the chives

4. Heat the oil and sauté the diced onions until translucent, allow to cool

5. Mix the eggs, onions and chives lightly in a bowl

6. Mix the eggs with salt, Whisk together the sugar, mustard, a dash of lemon and pepper and pour over the contents of the bowl

7. Squeeze out the toast well, pluck apart and add to the other ingredients

8. Mix all the ingredients with your hands with a little pepper

9. Form the patties and roll them in the breadcrumbs, then in Fry in pan over medium heat until golden brown

10. A potato salad or boiled potato goes well with it.