Polish Jajka w Solance

Polish Jajka w Solance, or eggs in brine, is a traditional preserved egg dish from Poland, typically made by hard-boiling eggs and then pickling them in a simple saltwater brine, often with garlic, bay leaves, and peppercorns. The eggs are submerged and left to cure, resulting in a firm, savory snack or appetizer that's a staple in Polish cuisine, especially during holidays or as part of a cold plate.

🍽️ Nutrition at a glance

This dish is moderate in fat and protein from the eggs, with minimal carbs, making it a protein-rich option that provides essential nutrients like vitamin B12, choline, and selenium. A single egg serving roughly contains about 70-80 calories, depending on the brine's salt content.

Nutrition breakdown

Calories	155 kcal
Protein	12.6 g
Carbs	1.1 g
Fat	10.6 g
Fiber	0 g
Sugar	1.1 g
Sodium	620 mg
Vitamin A	140 mcg RAE
Vitamin D	2.0 mcg
Vitamin B12	0.9 mcg
Riboflavin (B2)	0.5 mg
Selenium	30 mcg
Phosphorus	198 mg
Choline	294 mg
Iron	1.8 mg

Per 2 eggs (100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Jajka w Solance reflects Poland's resourceful food preservation traditions, often enjoyed during Easter or as a simple, shelf-stable snack in rural households. Nutritionally, the brining process enhances the eggs' umami flavor without adding fats, making it a unique, low-prep way to boost protein intake in a balanced diet.