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Pickled eggs - steep eggs pickled in vinegar or brine. Marinating eggs was originally a long-term storage method. Subsequently, pickled eggs became a popular beer snack. Marinate chicken and quail eggs.
Hard-boiled and peeled eggs are placed in a solution of vinegar, salt, spices and other seasonings. According to a typical British recipe, eggs are boiled in marinade. Some recipes include pasteurization. The eggs are kept in the marinade from one day to several months. With prolonged storage in the marinade, the egg can acquire a rubber structure.
Marinade recipes range from regular pickling brine to complex spice mixtures that sometimes add a sweet or spicy flavor. The final taste of the pickled egg is largely determined by the taste of the brine. Some recipes include garlic, ginger, pepper, bay leaf and other herbs in the marinade. The Chinese recipe contains traditional aromatic and spicy mixtures.
The recipe for the Pennsylvania Germans has a peculiarity: eggs are pickled with beets and onions, the marinade is made on the basis of vinegar with sugar, salt, cloves and cinnamon. Thanks to beets, ready-made eggs have a pink color and a sweet and sour taste and are a popular snack at picnics and parties. In Denmark, pickled eggs are cooked in shells, finely chopped when rolling boiled eggs on the table.
To marinade soak eggs faster and better, they are sometimes pierced with a toothpick. This operation affects the safety of the workpiece, as it increases the risk of developing clostridia in the egg. Punctured pickled eggs may have a sufficient level of botulinum toxin to cause illness.
Pickled eggs can be served as part of a main course, as a snack or side dish. In England, with a pickled egg, they prepare a dish of minced meat "Scottish eggs."
Everything you need to know about pickled eggs
Hard-boiled eggs are peeled and left for some time in the marinade, which consists mainly of vinegar, salt and all kinds of seasonings. Marinade is usually boiled and boiled over low heat for 5-10 minutes, and then boiled eggs are poured with it, still hot. Egg white tends to be more tender if boiling marinade is used instead of room temperature solution. Small and medium chicken eggs, which are much more quickly saturated with marinade, are best suited. Fresh eggs are a priority.
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There is a more sophisticated method of cooking very fresh eggs. To do this, make a tiny hole in the “dull” end of the egg, place the eggs in a small pan and fill them with cold water so that it covers them by 2-2.5 cm. The pan must be covered with a lid. Quickly bring the water to a boil over the highest heat, then remove the pan from the heat and, without removing the lid, leave the eggs in boiling water for 15-18 minutes (15 minutes for small eggs, 18 for large ones). Next, the eggs need to be quickly placed in ice water for a minute, and then returned to boiling water for 10 seconds! As a result, the shell breaks itself, and a fresh egg is easy to peel from the "blunt" end.
Be very careful about storing pickled eggs. First of all, they should always be stored in the refrigerator. Storage at room temperature increases the risk of formation of botulinum toxin in the snack, which leads to severe poisoning of the body! After placing the eggs in the marinade, they need at least 2 days to absorb the taste of the marinade, but this is usually very small. Small and medium eggs should be served after 1-2 weeks of pickling, large - after 2-4 weeks. Pickled eggs are stored in the refrigerator for a very long time, but it is better to use them for 3-4 months.
A bit of history
Eggs were cooked in ancient times. The Egyptians had a special way - they put the product in a sling and intensively twirled it. During this procedure, the egg was heated and soft-boiled.
Even sayings associated with this product. For example, “From an egg - from the very beginning” - “Ab ovo”. That is what the Romans said. With them, all meals began exclusively with this product. But only they did not heat the eggs, but consumed them raw.
The ancient Chinese also loved dishes made from chicken, goose or pigeon eggs. But on a special account, they had pickled eggs. By the way, they are still being prepared in the Middle Kingdom.
In general, the marinade was originally used to protect foods from fading. This allowed you to take them on the road or harvest for future use. Today this delicacy is prepared all over the world. There are a lot of recipes. Options for marinades can be different - weak or stronger, spicy, spicy.
I myself first tried pickled eggs in Thailand. Very unusual. If I ate with my eyes closed, I would not have guessed what they were giving me. I do not really like salty and yolk of a completely different texture. But my husband liked it.
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In Asia, they are sold in every store in small bags. And in the market you can try individually - chicken, goose or quail. As a snack, it’s even nothing. Plus, the shelf life of the pickled product is large.
What are useful
The energy value of such a product is 148 kcal. It contains 11 g of protein and 10 g of fat. The chemical composition of this product is rich. There are:
- vitamins A, B1, B12, H, PP, D,
- cobalt, iron, sodium, magnesium, zinc and other mineral compounds,
- amino acids
- fatty acid.
Thanks to this amazing and diverse composition, eggs provide a positive effect on the body. It is believed that they are able to prevent the development of cancer. In addition, this product has a beneficial effect on the organs of vision, nervous and skeletal systems. And it perfectly affects the brain, improves memory and mental abilities.
In general, if you want to please guests or your husband with such an unusual dish, then write down the recipes. Most of them include the use of vinegar. But I found an option without vinegar. Which - read on 🙂
Pickled quail eggs
To prepare such a delicacy you will need:
- 12 pcs quail eggs
- 4-5 garlic cloves,
- 85 ml of 9% vinegar,
- 170 ml of water
- 5-6 pcs. allspice peas
- 10 peas of black pepper,
- 3 pcs. cloves
- a little cinnamon
- 1 tsp. salt + sugar,
- 2 bay leaves,
- a small slice of ginger root.
First boil the eggs. Cool them in cool water and clean. Then set the workpiece aside and prepare the marinade.
Mix vinegar with water and add sugar + salt here. Bring this solution to a boil. Then add pepper, lavrushka, cinnamon, cloves and grated ginger root here. Cook for 2-3 minutes on low heat, then remove the marinade from the heat. Let it cool to a comfortable temperature.
Transfer the eggs to a liter jar. There, send peeled garlic chopped into 2-3 parts. Pour it all with a warm marinade. After that, cover the jar with a nylon cover and send it to the refrigerator for a couple of days. Well, after tasting for health 🙂
American Pickled Eggs Recipe
This delicacy is very easy to prepare. If you want to cook a smaller amount, then reduce the amount of ingredients. You need to stock up on such products:
- 12 chicken eggs
- 400 ml of water
- 300 ml of 9% vinegar
- 2 tbsp salt
- 1 tbsp Sahara,
- 2 cloves of garlic,
- fresh chili pepper (or dry),
- Bay leaf,
- spicy seasonings to taste.
Boil the eggs (cook for 10 minutes). Then fill with cold water. As they cool slightly, peel off the shell.
Next, we proceed to the preparation of the marinade. We combine vinegar with water and bring this solution to a boil. Add salt, sugar and bay leaf, chopped chili and garlic. And also introduce spicy spices. Boil this marinade for 2-3 minutes and remove from heat.
Place the eggs in a jar, pour barely warm marinade. Cover the container with a lid and refrigerate. This product should be marinated for at least 3 days.
Cooking in soy sauce without vinegar - Chinese version
By the way, this delicacy is sometimes called "millennial eggs." Why - you will understand when you cook. For this dish you will need:
- a dozen quail eggs
- a glass of strong black tea
- 2 cloves of garlic,
- a glass of soy sauce (do not take too salty),
- 5 g of fresh ginger,
- black pepper peas.
Brew black tea tightly. Then chop the ginger root. Peel and finely chop the garlic with a knife. Mix the tea leaves with soy sauce and bring this composition to a boil. Then add pepper, garlic and ginger. Boil the marinade for 1-1.5 minutes.
Boil the eggs and peel them. Pour them with hot marinade and cool to a comfortable temperature. Put it all in the fridge. And after 4 days you can take a test. To taste, they resemble something between fungi and seafood.
If you marinate for a month, the yolk will become translucent. The delicacy will look like it was prepared by the emperor of the Sunn dynasty a thousand years ago 🙂 Reviews on the Internet confirm that this is a very interesting snack.
The appetizer prepared according to this recipe is very tasty and looks original. It is bright - therefore, it can become a decoration of a festive table. Marinated with beets can be used to make salads or sandwiches.
And here is their step by step recipe. You will need:
- 6 chicken eggs (boil in advance),
- glass of water,
- 1 tsp salt
- 100 ml of 9% vinegar
- 3 bay leaves,
- 2 small beets,
- allspice + black peas,
- 70 g of sugar.
Boil the beets, then peel and cut into cubes. Then fill it with water and add vinegar, lavrushka, salt, sugar and pepper here. Send a pot of contents to the stove. And boil the marinade over low heat for 20 minutes. Then remove from the stove, cool and strain the marinade. Boiled eggs peeled from the shell pour the beet marinade and send for a day in the refrigerator.
By the way, you can try the option with carrot juice. I wonder what happens. If you did, write in the comments what happened.
Cooking Piedmontese delicacy
To cook this delicacy, stock up on the following foods:
- 12 quail or 6 boiled chicken eggs,
- head of garlic
- 6 pcs anchovy fillet,
- 2 tbsp wine vinegar
- 4 tbsp tomato paste
- chili pepper (without seeds - they must be removed in advance),
- 500 ml of olive oil,
- 250 ml of chopped parsley,
- 2 tbsp sweet chili sauce
- 1 tsp Sahara.
Peel the garlic and chop it with garlic presses. Chop the anchovies with a knife. Combine the garlic mass with minced anchovies and parsley. Add olive oil, tomato paste, sauce, sugar + vinegar to this. Mix everything well. Finely chop the pepper with a knife and also send to the marinade. After this mixture, whisk lightly with a whisk or grind in a blender.
Transfer the eggs to a liter jar. Pour them with marinade and cover the dishes with a nylon cover. Then send the jar to the refrigerator. Soak the product in the marinade for 8-10 hours, and then take the sample. Serve this delicacy advise with a fresh baguette. By the way, if there are no anchovies, just try adding salt.
When pickling, you can add dye products for color (especially on Easter).
- turmeric - yellow
- beetroot juice - pink,
- spinach juice - green,
- carrot juice - orange,
- red cabbage juice - blue.
Have you ever had to try pickled eggs? If not, everything is fixable 🙂 How to cook and try this delicacy, scribble your review. Your opinion is very important to me - I want to find out if it is tasty to you or not. And give your friends a link to the article - let them cook. And I take my leave and say: see you soon.