How to make
Season the chicken legs with salt, freshly ground black pepper, a few pinches of paprika, dried marjoram and oregano as desired. Arrange them in a greased tray, pour in a trickle of oil, most of the beer and put them to roast, turning them over during baking.
Beat the eggs with the mayonnaise and 1-2 tablespoons of beer. Pour the mixture over the cooked chicken legs and put them back in the oven for 5-10 minutes to crisp.
