Wash the eggs thoroughly and set them aside to get to room temperature.

Place the eggs in a pot with water.

Five minutes after boiling, stir them with a ladle so that the shells slightly crack.

Add the saffron to the water. (The color and its flavor with seep through the cracked shells to the eggs and will adorn them with beautiful shapes when you peel them).

Boil the eggs for a total of 10-12 minutes. Strain them and then dip them in cold water so that they get to room temperature. Peel them.

Using a mortar and pestle grind all the pepper grains.

Place as much olive oil in your frying pan as you will need to fill your jar. As soon as it heats, add the peppers, the chili and all the herbs.

Turn down the heat so that the oil doesn't reach a high temperature but is just hot enough for the herbs to release their aroma.

Add the balsamic vinegar and turn off the heat. Allow the oil to reach room temperature.

Place the eggs in the jar.

Fill with the scented oil and the herbs and after you make sure that the oil has thoroughly cooled, seal the jar!

Store in the fridge, the eggs keep for quite some time.