Pickled eggs can be used both as an independent dish and for preparing a variety of salads. It is also a great snack. It can be served with beer, various wines, as well as strong alcoholic drinks. In addition, pickled eggs are stored for quite a long time - about 25 days.
Pickled quail eggs: recipe
Pickled quail eggs are an exquisite delicacy that is perfect for a festive table. To prepare them, you will need the following ingredients:
- water - 100-130;
- natural fruit vinegar (for example, light wine or apple cider vinegar) - 80-100 ml;
- black pepper - 8 peas;
- allspice - 8 peas;
- carnation - 3-4 buds;
- bay leaves - 4-5 pieces;
- fresh ginger - 1 root;
- sugar - 1 tsp;
- garlic - 4-5 cloves;
- salt - 2 tsp
Cook the eggs hard-boiled in lightly salted water over medium heat, then refrigerate them under cold running water. Cut the garlic cloves in half. Peel the eggs gently and place them together with the garlic in a bowl (enamel, glass, ceramic, but not plastic or aluminum).
Now prepare the marinade. After peeling the root of the ginger, cut it into strips or grate it on a coarse grater. Mix water with vinegar, add salt and sugar. Bring to a boil, add chopped ginger and spices.
Simmer over low heat for about 5 minutes, then remove the container from heat and let the marinade cool slightly. Pour it into a container with eggs so that they are completely covered with liquid. Cover the bowl or saucepan with a lid and refrigerate for 48 hours.
How to cook Far Eastern pickled eggs
You can also cook pickled eggs in a different way - for example, in a Far Eastern style. To prepare them you will need:
- chicken eggs - 4 pieces;
- onions - 1 piece;
- water - 250 ml;
- high-quality soy sauce - 2 tablespoons;
- good vodka or cognac - 25 ml;
- sugar - 40 grams;
- hot red pepper - 1 piece;
- juice of one lime;
- garlic - 2 cloves;
- lettuce leaves - several pieces;
- greens - a few branches;
- cloves, fresh ginger, allspice, salt - to taste.
Boil eggs hard-boiled, cool in cold water, peel. Pierce each egg several times with a thick toothpick to the yolk. Place the eggs in a container. Cut the peeled garlic, onion and ginger into short thin strips with a knife.
Boil water. Reduce heat, add ginger, onion, dry spices, vodka, 1 tbsp. soy sauce, salt and sugar. Stir. Place the eggs gently in the simmering marinade and simmer for about 5 minutes. Cool the eggs boiled in the marinade, cut into halves, put on lettuce leaves.
Now prepare the sauce: mix lime juice with squeezed garlic cloves and 1 tbsp. soy sauce. Pour each half of a pickled egg into it. Decorate beautifully with sprigs of herbs and serve the dish with a vegetable salad.
