Marinated quail eggs step by step recipe with pictures.

Pickled eggs - recipes

Pickled eggs

When I read books by English authors, I always paid attention to what their characters eat. And one of the dishes that interested me was pickled eggs. It turned out that this is a popular snack in the UK. I tried it and it turned out beautiful, impressive and tasty.

Using the simplest coloring products (boiled or raw beets, red cabbage), you can prepare pickled eggs ranging in color from pink to lilac-lilac.

They can be served as an independent snack for the holiday table, added to salads, used to decorate dishes, or please your loved ones with something unexpected and tasty on an ordinary day.

Marinade for pickled eggs

Hard-boiled chicken eggs – 6-8 pieces.

Ingredients of the marinade (basic)

Cooking time 25 minutes + 2-3 days for marinating.

Water – 1 l;
Salt – 2 tablespoons;
Sugar – 1 tablespoon;
Table vinegar 6-9% - 1-2 tablespoons;
Bay leaf – 2 pieces;
Allspice peas – 4 pieces.

1.1. Possible additions of spices and vegetables (your choice)

Garlic – 2-3 cloves;
Cumin – 1 teaspoon;
Basil – 1 teaspoon;
Dried dill – 1 teaspoon;
Cloves – 4 buds;
Red hot pepper - a piece of pod;
Onion – 1 piece;
Sweet pepper – 1-2 pods (not for taste, but for marinating together)

Or a set of spices such as “Provencal herbs”, “Italian herbs”, “French herbs”.

Additives for color and taste (options)

Raw or boiled beets (color from pink to dark red ) – 1 small;
Red cabbage is a quarter of a small head of cabbage (color from lilac to purple ).

By adding cabbage, sweet or hot peppers, beets, carrots, apples, onions and garlic, not only eggs are pickled, but also all these vegetable additives. At the exit you get several types of snacks.

What you need to make pickled eggs

How to cook

Boil eggs (hard-boiled) : place washed raw eggs in cold water (salted - a pinch of salt so as not to crack). Bring to a boil and cook for 10 minutes . Pour boiled eggs with cold water and cool. Clear.
Make the marinade : add salt and sugar to the water. Boil. Add bay leaf, black and allspice. After 3-5 minutes, turn off the stove and add vinegar. The marinade can be cooled to warm or room temperature (or used hot).
Marinating eggs : place peeled boiled eggs in a glass jar with a wide neck (or a regular one, but it’s easier to remove it from a wide one without damaging it). Add your chosen spices and vegetables for coloring (beets or red cabbage). Pour over the marinade.

After 24 hours, the pickled eggs are ready. After three days they will become sharper and the color will penetrate all the way to the yolk.

The taste of pickled eggs changes only in the white part (it is soaked in a spicy or hot-spicy marinade); the yolk, as a rule, remains the same in both taste and color.

Ready-made colored pickled eggs and pickled beet slices

Vinegar, salt, sugar and spice mixes Herbs and spices of your choice Place boiled eggs in a jar with beets

Pickled eggs in a jar mixed with beets and spices, covered in marinade (but you can do it without spices and without coloring)

Painted pickled eggs – whole pink and lilac in cross section

Lilac pickled egg

Pickled eggs

Eggs pickled in beets Lilac (cabbage) and red (beets) pickled eggs Pickled eggs cut into sections

Pink pickled eggs cooked in beetroot marinade

Delicious appetizer of pickled eggs and pickled beets on a plate

Eggs Cut Beautiful pickled eggs

Pickled lilac eggs will decorate any savory dish on the holiday table!

A colorful snack will surprise both adults and children))

Cooking tips

Above is a basic marinade recipe for pickled eggs. If you like a different marinade that tastes saltier, hotter, or sweeter, do whatever you like. The main thing is that it contains salt, sugar and vinegar, under the influence of which the eggs will marinate.

You can use the existing marinade from tomatoes, cucumbers, and sweet pickled peppers.

Pickled eggs without coloring

If you just want to pickle the eggs without coloring them, then do not add coloring vegetables to the jar. This is how I prepared pickled eggs with pickled peppers and onions. Everything is delicious - eggs, peppers, and onions!

Pickled eggs, pickled sweet peppers (you can also add hot ones, it will be even tastier), pickled onions

Eggs, onions, garlic and peppers - the future pickled appetizer You don’t have to chop the garlic, if you want pickled garlic, add the cloves Cut the onion into rings Cut the pepper into large slices Put everything in a jar Onion rings and peppers after pickling will be very tasty! Garlic, coriander, pepper, basil, mint or a mixture of herbs - spices for the marinade. Fill everything with marinade. Ready pickled eggs, peppers and onions in a jar.

A rich, simple appetizer—eggs, bell peppers, and onions. Everything is marinated and delicious!

Marinating in Pickled Red Cabbage

An even simpler option is possible if you already have or are preparing pickled red cabbage - a recipe. The eggs need to be peeled and placed in a jar with pickled red cabbage.

To color, the egg must lie for 1 to 12 hours inside the pickled cabbage. And, depending on the shade you want, remove it earlier or later. At first the eggs turn blue, and then become more and more pink-lilac, tending to purple.

Cut pickled eggs

Other English and Irish recipes

Here are the dishes that once interested me in the books of authors from Great Britain, which I later learned to cook:

Irish stew;

Irish soda bread (tastes better with oatmeal and regular flour);

English cucumber sandwiches;

Chips and fish (fish and chips, local fast food).

There is also an amazing Italian recipe for pickling yolks. This is a completely different technology. Very tasty (and unusual).

You can make cool piglets from pickled eggs - read more.

Piglets made from boiled eggs, sausage and fragrant cloves.

Pigs in frozen jellied meat

A simple and pickled egg turned into piglets and got stuck in frozen jellied meat!

The appetizer will be both pickled eggs and pickled beets!

Source: https://amamam.ru/marinovannye-yajtsa-retsepty/

American way of pickling eggs with beets

American-style chicken eggs are not just cooked in beet broth: it is this that gives the dish its original color.

Ingredients of the marinade for 6-8 boiled eggs:

1 tbsp. apple cider vinegar;
1 tbsp. beet broth (you can use the filling from canned beets);
1/3 tbsp. Sahara;
1/4 onion;
1 star anise;
1 bay leaf;
a pinch of coriander.

To prepare beet broth, peel the root vegetable and cut it into small slices, cook until soft. The color of the broth should become rich beetroot, not dirty brown. Place all ingredients for preparing the marinade in a stainless steel bowl, bring to a boil and set aside to cool.

Immediately remove the bay leaf and star anise. Peeled eggs are pickled in a jar mixed with beets from which the decoction was prepared, and the products should be placed freely. Pour in the slightly cooled marinade, screw on the lid, cool and put in the refrigerator for several days.

Marinated quail eggs

Quail eggs can be boiled and eaten. They can be added to the dough. Quail eggs can be used to make beautiful snacks on skewers. You can also add them to salads.

Eggs are also used to decorate various dishes. What else? Prepare sandwiches with quail eggs. Stuff pancakes with them... That's it, my imagination seems to have dried up...

But one day I was walking along the store shelves and saw quail eggs in a jar. Pickled!

I was surprised, of course, how is it pickled? Is this possible? Maybe! And, it should be noted, there are quite a few ways to marinate. Will learn!

Quail eggs in marinade

Ingredients : quail eggs (boiled and peeled) - 12 pcs., 3 cloves of garlic, marinade (2/3 cup of water, 1/3 cup of 9 percent vinegar, 9 black peppercorns, 6 allspice peas, 4 buds of cloves, small pieces of cinnamon and ginger root (it doesn’t matter - dry or fresh), as well as bay leaf, a teaspoon of salt and sugar).

We prepare the marinade as follows: add salt and sugar to water with vinegar. When brought to a boil, add spices. After 3 minutes after boiling, remove from heat and let cool.

Place chopped garlic cloves in a jar, then eggs, pour warm marinade. Place in the refrigerator. You need to stand for two days. Keep in mind: eggs are not preserved with this pickling method.

Original pickled quail eggs

Ingredients : quail eggs - 16-20 pcs., half a small beetroot, wine vinegar - 2 tbsp. l. for 0.5 liters of water, salt - 1 dessert spoon, sugar - 1 tsp, garlic - 2 cloves, a sprig of tarragon, allspice, bay leaf, hot pepper or mustard seeds (optional).

We prepare the marinade as follows: add salt and sugar to water with vinegar. After the boil begins, throw in all the listed spices. After 2-3 minutes of boiling, remove. Cool slightly and pour into a jar in which peeled eggs and cut into strips beets were previously placed. Cover with a lid and after cooling, place in the refrigerator. After three days you can eat it.

Calcined quail egg dressing

Place the shells in a jar and fill with wine vinegar. The contents will actively “hiss” and “spit” bubbles. Don't be scared! This is a chemical reaction, and a completely safe one! After this reaction has occurred, keep the dressing covered for several days, then strain and mix with vegetable oil. You can add your favorite spices.

Why is such a gas station needed? For health, of course! Natural calcium from the shell is easily absorbed by the body.

Add this healthy solution to salads, sauces, seasonings, marinades, and gravies. And be healthy!

Chinese marinated quail eggs

Do you like Chinese cuisine? This means that you will like this particular method of preparing quail eggs. Do not love? Worth trying to love! The eggs turn out spicy-salty-sweet, so, as they say, they will satisfy any taste.

We take: soy sauce – 1 glass (preferably moderately salted), brewed strong black tea – 1 glass, garlic – 2 cloves (you can have 1 or 3 if you prefer), ginger – 5 g, quail eggs – 10 pieces, pepper - taste.

Brew strong tea. Grind the ginger root, finely chop the garlic. Mix the tea leaves and soy sauce. Bring to a boil. Add ginger, garlic, pepper. Cook for 3-4 minutes.

Boil and peel the quail eggs. Place the eggs in the hot marinade. Cool to room temperature. Place in the refrigerator for one day. Don’t rush to destroy the dish, remember: the longer it waits, the tastier it is.

Italian marinated quail eggs

Boil quail eggs - 10-15 pieces.

For the marinade: water, table vinegar, any spices you like. Mix two tablespoons of vinegar with one liter of water. Stir salt in a slightly warmed solution - 3 tbsp. l. and sugar - 1 tbsp. l.

Cook the marinade over moderate heat for about three minutes. Gradually add spices to the marinade: garlic, peppercorns, a mixture of Italian herbs, bay leaf, etc.

The marinade needs to cool slightly.

Peel the boiled eggs and put them in a jar. Now pour in the marinade and leave to “languish” and pick up flavors for two to three days in the refrigerator.

Marinated quail eggs with pepper

Take sweet, bitter and hot (chili) peppers.

Prepare the marinade (water - liter, vinegar - 2 tbsp), add your favorite spices.

Place eggs in a jar, alternating with different peppers, cut into rings. But if you can have a lot of sweet peppers, then don’t overdo it with bitter ones - one pod is enough.

Also place bay leaf and a couple of sprigs of parsley, dill and a clove of garlic in the jar. Fill everything with marinade.

Marinated quail eggs are flavorful

Boil the eggs, cool, and peel.

We prepare the marinade as follows: dilute soy sauce with three tablespoons of rice vinegar, add a pinch of pepper and a teaspoon of sugar. Bring to a boil. Pour in a few tablespoons of sesame, linseed or corn oil (as you like!). Pour the marinade over the eggs and leave in the refrigerator for a couple of days.

How to peel quail eggs

Housewives know what a hassle it is to peel quail eggs. But if they adhere to a few simple rules, then the task will not seem so difficult to them.

https://www.youtube.com/watch?v=rslfUmExlXY

Place the eggs in cold water. After the water boils, cook for 1 minute. Place the eggs under cold water. This is necessary so that there is no dark strip along the edge of the yolk.

To clean without problems, tap the egg on something hard (for example, on a table), then the shell will come off easily.

Remove the shells under running tap water. There will be no trace left of small pieces of shell.

If you need to cook a lot of quail eggs, then vinegar can make the task easier.

Make a solution of one part 9% vinegar and two parts water. Place boiled quail eggs in this solution for 3-4 hours. During this time, the eggshell will dissolve. After that, all that remains is to wash the eggs.

Source: https://selgazeta.ru/kulinarnyie-retseptyi/perepelinyie-marinovannyie-yaytsa.html

Recipes

With ginger

To prepare a delicious snack, you can use this proven and simple recipe for quail eggs with ginger.

Pre-boil 12 eggs and peel them.
Prepare the marinade. Add 1/3 cup of vinegar to 2/3 cup of purified water. Use 9% vinegar.
Add 1 teaspoon of sugar and salt, mix everything thoroughly.
Bring the mixture to a boil and add 5-6 black peppercorns, 4 cloves, 1 large bay leaf and a small piece (about 0.5 cm) of ginger root.
Let the broth boil for 3 minutes, remove from heat and cool.
Place 3 cloves of garlic at the bottom of a clean jar, which should be cut into thin slices.
Place eggs on top and pour warm marinade over them.

After cooling, they can be put in the refrigerator. After 2 days, the dish will be ready and you can taste the pickled quail eggs. It is important to remember that such pickling is not preservation, so it is recommended to consume the snack within 10 days.

With tarragon and mustard

If you like the taste of quail eggs cooked in marinade, you can diversify the recipe by adding tarragon and mustard. Thanks to the original brine, the taste of the finished snack becomes more pleasant and piquant.

Boil 20 eggs and peel them.
For half a liter of purified water add 2 tablespoons of wine vinegar, 1 teaspoon each of sugar and salt.
Put the mixture on the fire. As soon as it starts to boil, you should add spices. As spices, use 5-6 black peppercorns, 2 bay leaves, some mustard seeds and always a sprig of tarragon, which will give the finished dish a special aroma.
Boil the marinade for 3 minutes and remove from heat.
While the mixture is cooling, place 2 cloves of garlic, pre-cut into thin slices, on the bottom of the jar.
Lay eggs on top, and on them 1 small beet, which should first be cut into strips.
Pour the marinade over the food and cover with a lid.

As soon as the jar has cooled, put it in the refrigerator for at least 2-3 days. You can cook a dish with greens in the same way. You can replace beets with greens or use them as a supplement.

In Chinese

In order to prepare an unusual appetizer and pleasantly surprise your guests with an original dish, you can marinate eggs in a special way. Namely, in Chinese. If your household likes spicy-sweet snacks, then they will definitely like this dish.

Boil and peel 10 eggs.
Brew 1 glass of strong black tea, cool it and add 5 grams of ginger root and 2 cloves of garlic. Garlic and ginger should be chopped as finely as possible.
Add 1 cup of soy sauce to the mixture. Since soy sauce contains enough salt, there is no need to add additional spices.
All components are mixed and put on fire. Once the mixture boils, boil it for 4 minutes and remove from heat.
Prepared eggs are placed immediately into the marinade while it is still hot.
As soon as the brine has cooled, you can transfer the eggs to a convenient container, pour over the marinade and place in the refrigerator for 1 day.

After a day, you can already enjoy this delicious delicacy. The longer the eggs are marinated, the tastier they will be.

With lime

The following recipe will be appreciated by all those who are not indifferent to Far Eastern cuisine and who are preparing for the arrival of guests.

Prepare 10 quail eggs. In order for the marinade to penetrate all the way to the yolk, make small punctures on each boiled egg with a regular toothpick.
Place the eggs in a container.
Chop the onion, 2 cloves of garlic and a small piece of ginger root.
Next, boil 200 ml. water. As soon as it boils, add the crushed ingredients: a few black peppercorns and 2 cloves.
Add 1 tablespoon each of soy sauce and cognac, 40 grams of sugar and a little salt. The marinade is boiled over low heat.
Place the prepared eggs in the brine and cook for 3 minutes.
Allow to cool and cut the eggs into halves.
Place them on a plate.
In a separate bowl, mix the juice of 1 lime with 1 tablespoon of soy sauce. Add 1 crushed clove of garlic, mix and pour half of the quail eggs on top with this sauce.

Step-by-step and correctly executed steps in these recipes guarantee excellent taste of the dish. This product has its contraindications. It should not be used by people who have an allergic reaction to the components or have been diagnosed with diseases of the gastrointestinal tract. Women during pregnancy should first consult their doctor about whether they can include savory snacks on their menu. In general, reviews of quail eggs and dishes made from them are positive, but the main condition is compliance with the measure. This product is difficult to digest by the body, so you should not overeat it. Especially when it is cooked in spicy marinades.

How to make pickled eggs - a real bar appetizer

For many Americans, having a jar of pickled eggs on the bar counter is a sign that you are actually at a bar. If you dig deeper, the tradition of this snack goes far, far into the history of Western Europe and was not always associated with drinking establishments. Rum suggests preparing pickled eggs according to one of the traditional recipes. Easter is coming soon!

It is not known for certain who and when came up with the idea of pickling chicken eggs.

It is clear that this snack arose out of necessity - a fresh egg has its own expiration date, and at a time when food was stored only in cellars, it was impossible to taste such a delicacy in winter.

Presumably, pickling eggs in a salt and/or vinegar solution was first practiced in Western Europe in the 1700s. This invention is usually attributed to the British, but everything indicates that the Germans were the first.

In the mid-1800s, pickled eggs were a staple snack in German bars in North America (the so-called Pennsylvania Germans). It was the Germans who migrated to the United States who were the first to notice the amazing combination of pickled egg and lager.

The Americans, as often happens, saw a financial benefit in this - a free appetizer in the form of a boiled egg was sobering and encouraged the visitor to order another glass. So pickled eggs have taken root in many drinking establishments to this day. As it turned out, not only there.

In many English-speaking families, eggs are pickled for any occasion, as a tasty and original snack for a light meal. Let's marinate too, Easter is coming soon!

Everything you need to know about pickled eggs

Hard-boiled eggs are peeled and left for some time in a marinade consisting mainly of vinegar, salt and all kinds of seasonings.

The marinade is usually boiled and simmered over low heat for 5-10 minutes, and then poured over boiled eggs while still hot. Egg whites tend to be more tender if you use a boiling marinade instead of a room temperature solution.

Small and medium-sized chicken eggs are best, as they soak up the marinade much faster. Fresh eggs are a priority.

There are many ways to boil eggs. There are so many housewives, so many opinions. The easiest way is to place the eggs in cold water, bring it to a boil and cook for 3 to 10 minutes, depending on how you want to cook them: soft-boiled, in a bag or hard-boiled.

For marinating, hard-boiled eggs are best, boiled for 10 minutes (homemade eggs take up to 13 minutes). And in order for the eggs to be cleaned well, after boiling they should immediately be placed in cold water, preferably with ice.

It is known that fresh eggs are less easy to clean, so it is better to leave them alone for 4-5 days after packaging and only then try to cook them.

There is also a more sophisticated method of boiling very fresh eggs.

To do this, you need to make a tiny hole in the “blunt” end of the egg, place the eggs in a small saucepan and fill them with cold water so that it covers them by 2-2.5 cm. The saucepan must be covered with a lid.

Quickly bring the water to a boil over high 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 will crack on its own, and a fresh egg can be easily peeled from the “blunt” end.

Be very careful when storing pickled eggs. First of all, they should always be stored in the refrigerator.

Storing at room temperature increases the risk of botulinum toxin forming 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 little.

Small and medium eggs should be served after 1-2 weeks of marinating, large eggs after 2-4 weeks. Pickled eggs are stored in the refrigerator for a very long time, but it is better to use them within 3-4 months.

Print Delicious pickled eggs with various marinades for all occasions. The best snack for German lager!

Preparation 10 min

Cooking time: 12 min.

Total 22 min

Serves 12 eggs

Ingredients

10-12 pcs. chicken eggs
250 ml white vinegar
250 ml water
1 tbsp. l. Sahara
2 tsp. spices for marinade
1 tsp. salt

Instructions

Hard boil the eggs, cool and peel. Place in a sterile liter jar and start preparing the marinade.
For the marinade, combine vinegar, water, sugar, salt and marinade spices in a small saucepan. Bring the mixture to a boil, stirring frequently until the sugar has dissolved, then cover the pan and simmer for 10 minutes.
Strain the finished marinade through a sieve or cheesecloth (if desired, but more often this is not recommended), and then, while still hot, pour the boiled and peeled eggs into the jar. Close the jar tightly with a sterile lid and allow it to cool before storing in the refrigerator.
Before serving, the eggs should remain in the marinade for at least 2 days, but it is better to increase this period to 2-3 weeks so that they are completely saturated with the aromas and flavors of the marinade. Serve with salt, pepper, chips, crackers and a good cold light beer.

Cooking notes

A mixture of spices for the marinade can be bought in the appropriate department or market, but you can (and should) prepare it yourself. There are many such mixtures, here is one of them: 1 tsp.

black peppercorns, 10 cloves, 1 bay leaf, 2 small dried chili peppers. It is not necessary to grind the spices, but cook them whole and do not strain them afterwards. You can also add a couple of cloves of garlic, 6-8 peas of allspice, 2 tsp.

mustard seeds, 2 tsp. dill seeds, ground ginger, cinnamon stick and any other spices.

Pickled Eggs with Beetroot (Great Easter Appetizer): Add 1 peeled, roughly chopped beetroot and a couple sprigs of dill to the marinade to make beautiful purple pickled eggs.

Spicy pickled eggs : use ¼ tsp as pickling spices. mustard seeds, coriander seeds, cloves, turmeric and 1 star anise to make the spiced pickled eggs a beautiful golden colour.

Spicy pickled eggs : add 2-3 chopped hot peppers (chili, habanero, jalapeno), a quarter of onion and 3 tsp to the marinated eggs. paprika flakes for color.

Pickled eggs in apple juice : instead of water, take 375 ml of apple juice and 125 ml of white vinegar (preferably apple), add 6 thin onion rings and a clove of garlic.

Marbled marinated eggs in Chinese style with tea

This delicious snack is also often called tea eggs. Marble eggs are called marble because of the pattern resembling a marble web that appears on the surface of a peeled egg prepared according to this recipe. Traditionally, this appetizer is served cold with a generous portion of Szechuan pepper. Marbled pickled eggs are a Chinese street food classic.

6-8 large chicken eggs
1 tsp. black Chinese tea or 2 tea bags
3 tbsp. l. soy sauce
1 tbsp. l. orange juice
1-1.5 tsp. Chinese 5 spices (1 tbsp powder)*
½ tsp. sea salt (or iodized)
1 tsp. brown sugar
water as needed

* - Chinese 5 spices, or 5 spice powder, or wuxiangmian: star anise, Sichuan pepper, fennel seeds, cloves and cinnamon in different proportions to taste; All spices should be ground in a coffee grinder or pounded in a mortar, and then stored in a dark container.

Place the eggs in a saucepan and cover with cold water, about 4 cm above them. Bring the water to a boil and then simmer for 5 minutes.
Carefully remove the eggs with a slotted spoon and place in cold water. Gently beat the shell of each egg with a teaspoon so that it cracks well (you can just show it on the countertop). After this, the eggs should be placed in cold water for 10 minutes.
Return the eggs to the pan, add about 1 liter of cold water and bring to the boil. While the pot is boiling, mix the tea and other ingredients well in a small bowl. Add the resulting mixture to boiling water with eggs.
Bring water to a boil, reduce heat and simmer for 5-10 minutes.
Remove the pan from the heat and, without removing the eggs, let the marinade cool to room temperature, then put the pan in the refrigerator overnight.
Before serving, Chinese pickled eggs should be peeled, under which a beautiful marbled web will form.

Bon appetit and have a nice Easter day!

PS Usually after Easter there are a lot of already hard-boiled eggs left. Of course, they can be used on salads, but isn’t this an excellent preparation for pickling?

Source: https://therumdiary.ru/kulinariya/recepty/kak-sdelat-marinovannye-yajca.html

Chinese style with soy sauce and tea

The Chinese have their own idea of such a snack. They usually marinate boiled eggs in soy sauce. In this case, in addition to other spices, tea leaves must be added to the brine.

In addition, eggs are not pre-shelled. “Marble” eggs are extremely popular among the Chinese.

For their preparation, as a rule, the following products are used:

5 raw chicken eggs; 8 grams of sugar and the same amount of ground cinnamon; 2 clove buds; 2 tablespoons each of balsamic vinegar, as well as soy and fish sauce; 2 star anise; 5 tablespoons of black tea brewing.

The cooking method differs from the previous version:

First, as usual, the eggs need to be hard-boiled.
Next, you don’t need to peel them, but simply beat them around the perimeter with a teaspoon. Place the processed eggs in a saucepan. Add all the dry ingredients and vinegar there. Pour boiling water over the food so that the liquid completely covers the eggs. After this, both types of sauce are carefully introduced. Place the pan on the fire, bring its contents to a boil and cook for just a couple of minutes. As soon as the marinade has cooled, transfer the eggs to a jar, fill it with tea leaves and put it in the refrigerator for 1-2 days. After time has passed, they should be rinsed and cleaned well. Under the shell, an original marble mesh is formed on the squirrel. This method can be used to color eggs for Easter.

Pickled eggs in a jar - 6 Recipes

Marinated eggs in a jar, unfortunately, have not yet gained high popularity in our menu, unlike Western cooking. And this is very in vain, since this cooking method not only allows you to store eggs for a long time if you have an abundance of them, but also provides an excellent snack in our diet, and besides, it is simple - very tasty!

Pickled eggs
1 Spicy pickled eggs
Ingredients for 2 one-liter jars:
Preparation:
2 Spicy pickled eggs
Ingredients:
Preparation:
3 Pickled eggs with mustard (1 way)
Ingredients:
Preparation:
(2 way)
Ingredients:
Preparation:
4 Pickled eggs with beets
Ingredients:
Preparation:
5 Pickled eggs with sausage
Ingredients:
For the marinade:
Preparation:
How to pickle eggs, video

Pickled eggs

Cooking eggs this way is very simple, unlike smoked eggs. Once ready, this version of eggs can be used as a separate snack or as an ingredient in salads.

And finally, another weighty argument - it’s also beautiful! After all, even if your chickens lay colored or even blue eggs, after boiling and peeling the shells they all turn out to be equally white, while pickled eggs can have a different color depending on the composition of the components in the marinade.

There are many different options for pickling eggs, and in today’s article we will look at several recipes for pickling chicken eggs, although the eggs of other birds, including quail, are just as suitable for this method.

1 Spicy pickled eggs

A method for spicy lovers, although despite the marinade containing jalapeno and red pepper in the recipe, the eggs turn out more salty than spicy.

Ingredients for 2 one-liter jars:

1 fresh jalapeno (bitter green pepper), chopped
18 eggs
salt
red pepper flakes
white vinegar

Preparation:

From this amount of ingredients you will get 2 one-liter jars of the product. So, boil the eggs hard and add cold water to remove the shell better.

Pour vinegar into a liter jar to 3/4 volume (approximately 750 ml) and add water to 1 liter. This amount is enough to fill 2 cans of eggs.

Pour the vinegar into a saucepan, add 1/8 cup salt and 2 tablespoons red pepper flakes. Heat the marinade over low heat until the salt dissolves, but do not boil.

Place chopped hot peppers at the bottom of sterilized jars and place peeled chicken eggs. Fill the jars with hot brine to the maximum volume and roll the lids tightly. Let it cool completely and put it in a cool place for 3 - 4 days until completely cooked.

2 Spicy pickled eggs

This marinade option is spicier than the previous one, however, if you don't like spicy foods, you can omit the chili pepper and red pepper flakes.

Ingredients:

About 2 dozen hard-boiled eggs
1 liter white vinegar
1 chili pepper
1 white onion, finely chopped
1 head of garlic,
3-4 carnation flowers
1 teaspoon herb mixture
1 tablespoon red pepper flakes

3 Pickled eggs with mustard (1 way)

This method involves obtaining pickled eggs of a beautiful yellow color, due to the presence of turmeric in the marinade. However, you can use simple food coloring instead.

4 Pickled eggs with beets

As you might have guessed, the eggs in this recipe will be pink due to the beets in the marinade.

5 Pickled eggs with sausage

You can get double the pleasure from this snack thanks to the sausage content in the recipe.

For the marinade:

½ cup brown sugar
2 tablespoons mustard seed
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon rock salt
4 tbsp apple cider vinegar
2 tbsp white vinegar
1 glass of water
4 whole bays
5 stars Anise

How to pickle eggs, video

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Source: https://yastroyu.ru/obzori/6323-marinovannye-yajtsa-v-banke—6-retseptov.html

Recipe for pickled quail eggs

fresh quail eggs – 40 pieces (2 trays);
beets – 150g (½ medium-sized root vegetable);
brine from pickled tomatoes or cucumbers – ½ liter;
soy sauce – 2-3 teaspoons;
wine or apple cider vinegar - 2 tablespoons;
small bay leaf - 1 piece;
allspice – 2-3 peas;
black pepper – 3-4 peas;

1. Boil fresh, pre-washed quail eggs in boiling salted water for 5 minutes.

2. Cool the eggs under running cold water and peel them.

At first, it may seem to you that peeling boiled quail eggs is much more difficult than peeling chicken eggs. Actually this is not true. You just need to know one little secret.

How to easily and quickly peel boiled quail eggs

tap the blunt end of the egg on a hard surface (kitchen table, cutting board) to break the shell;
lightly roll the quail egg on the table or knead it slightly in your hands until the shell cracks completely;
remove the shell in one motion;
If the shell still does not come off easily enough and small fragments remain on the surface of the egg, clean the boiled egg under running water.

At the end of the post you will find a video that shows in detail how easy it is to peel boiled quail eggs intended for pickling.

Step-by-step recipe for making pickled eggs with photos

20 pieces

35 minutes

125 kcal

No rating

Pickled eggs are the perfect holiday appetizer, especially for Easter. You can also use these eggs in salads and for preparing various snacks. If you want something unusual, be sure to use my simple recipes and surprise your guests with an original dish.

Pickled chicken eggs recipe

Kitchen appliances and accessories: bowl; grater; pot; jar with lid; frying pan; ladle; wooden spatula.

Onion	1/3 pcs.
Water	1.3 l
Beets (canned pickled)	5 tbsp. l.
Granulated sugar	2 tbsp. l.
Eggs	4-20 pcs.
Fine salt	1.5 tbsp. l.
Pepper (allspice)	1 tsp.
Caraway	1 tsp.
Carnation	8 pcs.
Bay leaf	1-2 pcs.
Hot peppers	taste
Vinegar	3 tbsp. l.
Lemon zest	1 tsp.

Recommendations for choosing ingredients

Before buying eggs, make sure they are intact - there should be no cracks or dents in the shell.
Be sure to check the expiration dates on the packaging. At home, to check freshness, without breaking the egg, dip it in salt water. In this case, a fresh egg will sink to the bottom, and a stale egg will float to the surface.

Step-by-step preparation

Place two onion rings (a third of a peeled large onion) in a preheated dry frying pan. Fry the onion on both sides until dark brown.
Pour 1.3 liters of water into the pan. Bring it to a boil.
Place 5 tablespoons of canned pickled beets along with juice into boiling water.
Add 2 tablespoons of granulated sugar, one and a half tablespoons of salt, a teaspoon each of cumin and allspice.
Add 8 cloves, 2 bay leaves and a small hot jalapeno pepper (or chili) to the marinade. Adjust the spiciness of the marinade to your liking. Mix all the ingredients and simmer the marinade for 15 minutes. Turn off the heat and add the baked onion.
Pour in 3 tablespoons of wine vinegar. Add a teaspoon of lemon zest. Stir, cover the pan with the marinade with a lid and leave for 5 minutes.
Boil hard-boiled eggs (10-12 minutes from the moment the water boils). Cool them in ice water.
The number of eggs is at your discretion, from 4 to 20. Pour a little marinade into the bottom of the jar. Place the peeled eggs and fill them completely with marinade.
Close the jar with a lid and put it in the refrigerator for a day.
After this, remove the eggs from the marinade, place them on a plate and serve as an appetizer.

Calcined quail egg dressing

Why is such a gas station needed? For health, of course! Natural calcium from the shell is easily absorbed by the body.

Add this healthy solution to salads, sauces, seasonings, marinades, and gravies. And be healthy!

Marinated chicken eggs from Grandma Emma

Video blogger and experienced amateur cook Granny Emma prepares a popular snack all over the world according to an original old recipe.

To work in a home kitchen, housewives will need the following ingredients:

12 fresh chicken eggs;
1 liter of water; 2 pods of hot pepper; 90 grams of table salt; 1 small onion; 2 sprigs of fresh thyme; 1 teaspoon of dry cumin seeds; 10 peas of allspice; 2 laurel leaves. For pickling, you will also need a glass jar with a capacity of 2.5-3 liters.

The recipe requires the sequential execution of certain actions:

To prepare the filling, collect all the spices in a saucepan, add water and stir.
Boil a hard-boiled egg. To prevent the shells from cracking, firstly, they must be at room temperature. Secondly, you can use one old trick. Before cooking, prick each egg with a pin on the blunt side to a depth of no more than 3 millimeters. The prepared products must first be poured with cold water, and then boiled for 10 minutes after it boils. Place the cooled eggs in a sterilized jar. First, they should be patted with a teaspoon from different sides. Fill the jar with fresh marinade, close the lid tightly and place in a cool place for 2 days. These pickled eggs are best served with fresh bread, aromatic mustard and butter.

Method of pickling with herbs in jars

Fans of unusual snacks should definitely like eggs cooked with the addition of herbs.

The recipe for their preparation is very simple, but requires a rich set of ingredients:

20 quail eggs; salt; 1 pinch each of dried basil and coriander seeds; 8 grams of sugar; 200 milliliters of olive oil; 45 grams of 9% vinegar; 7 peas of a mixture of different peppers and the same number of clove buds; ground pepper; 7 grams of fresh herbs.

How to properly marinate eggs in jars with spices and herbs:

First, boil the eggs hard, keeping them in boiling water for about 2 minutes.
They should then be cooled and cleaned. For the marinade, mix oil, salt, vinegar, spices and sugar. Wait for maximum dissolution of the components. Place chopped herbs on the bottom of a sterilized jar. Place boiled eggs on top. Pour the prepared solution over it all, seal it and put it in the refrigerator. In just 24 hours you will be able to try the original snack. In the case of chicken eggs, it will take a little longer (at least 2 days).