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 Marinated Eggs, Red Recipe
Pickled eggs. The dish turns out to be quite balanced and healthy. Beer is prepared for eating such eggs - but it certainly contains a lot of valuable minerals and vitamins. And the cost of such a snack is out of competition. So let's cook!
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 4320 minutes
Servings
Ingredients
  • 10 pieces Chicken eggs basic ingredient
  • 1 piece Beetroot sweetness, taste, color
  • 1 piece Onion I have shallots. Do not worry, suitable and peeled. Only will angrier.
  • 1 tablespoon Sugar I took a tablespoon, and in General to taste everything
  • Salt half a teaspoon, I had enough, and you can salt again to taste
  • Parsley to taste
  • 2 tablespoons Vinegar I have 9% Apple, if you use some other, count accordingly
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 4320 minutes
Servings
Ingredients
  • 10 pieces Chicken eggs basic ingredient
  • 1 piece Beetroot sweetness, taste, color
  • 1 piece Onion I have shallots. Do not worry, suitable and peeled. Only will angrier.
  • 1 tablespoon Sugar I took a tablespoon, and in General to taste everything
  • Salt half a teaspoon, I had enough, and you can salt again to taste
  • Parsley to taste
  • 2 tablespoons Vinegar I have 9% Apple, if you use some other, count accordingly
Instructions
  1. First of all, the eggs are put in water and boiled.
    First of all, the eggs are put in water and boiled.
  2. While the eggs are cooking, prepare the marinade: Pour a couple of tablespoons of vinegar into a bowl, put pepper and parsley. Thinly slice the beets and tamp them in a bowl so that all the beets are immersed in it.
    While the eggs are cooking, prepare the marinade: Pour a couple of tablespoons of vinegar into a bowl, put pepper and parsley. Thinly slice the beets and tamp them in a bowl so that all the beets are immersed in it.
  3. Chop the onion, put it in a bowl. We peel the garlic last. And yes, in a bowl. Unlike beetroot, now it does not need to be dipped in vinegar.
    Chop the onion, put it in a bowl. We peel the garlic last. And yes, in a bowl. Unlike beetroot, now it does not need to be dipped in vinegar.
  4. We cook the eggs - cool them with cold water (easier to clean) and clean them. Pour about half a liter of water and let it boil. In boiled water, we fill our vegetables with vinegar. Put the eggs in a jar. Pour boiling water over the vinegar and vegetables. Close the lid and leave to cool. Now the eggs can be pickled. How they look in the photo in an hour.
    We cook the eggs - cool them with cold water (easier to clean) and clean them. Pour about half a liter of water and let it boil. In boiled water, we fill our vegetables with vinegar. Put the eggs in a jar. Pour boiling water over the vinegar and vegetables. Close the lid and leave to cool. Now the eggs can be pickled. How they look in the photo in an hour.
  5. So - in a day. I advise you to turn the jar over a couple of times during storage so that the eggs are marinated more evenly.
    So - in a day. I advise you to turn the jar over a couple of times during storage so that the eggs are marinated more evenly.
  6. And after two days, you can already eat it. More precisely, it is possible earlier, but for two days you need to let them brew inside. You can leave them standing for a longer time. The taste is quite rich, they say it is best suited to light liqueurs, but for me, as a lover of ale, scrambled eggs are very pleasant. By the way, all the components of the marinade are edible, I like beetroot, but I don't know about garlic, whether it's worth mentioning. Such eggs are stored for up to two to three weeks, and, accordingly, they are marinated stronger and stronger. If you want to store it longer, sterilize and roll up the jars, fill with marinade so that there is a minimum of air in the jar, but the need for such tricks raises serious doubts - the product is not seasonal, it is pointless to marinate for the winter. It is marinated like this for two days. If you need to color it with yolk, you can wait longer. It is optimal to eat eggs with a small amount of sugar with the same pickled peppers squeezed from each. If you don't like the biting pepper, then add finely chopped pepper to the marinade to make it sharper faster. The taste is quite rich, they say it is best suited to light liqueurs, but for me, as a lover of ale, scrambled eggs are very pleasant. By the way, all the components of the marinade are edible, I like beetroot, but I don't know about garlic, whether it's worth mentioning. Yes, and also, red pepper can be replaced with black, or even with cloves. Only, perhaps, it is not necessary to add everything at once, giving piquancy, the flavors can merge, and nothing but sharpness will work.
    And after two days, you can already eat it. More precisely, it is possible earlier, but for two days you need to let them brew inside. You can leave them standing for a longer time. The taste is quite rich, they say it is best suited to light liqueurs, but for me, as a lover of ale, scrambled eggs are very pleasant. By the way, all the components of the marinade are edible, I like beetroot, but I don't know about garlic, whether it's worth mentioning. Such eggs are stored for up to two to three weeks, and, accordingly, they are marinated stronger and stronger. If you want to store it longer, sterilize and roll up the jars, fill with marinade so that there is a minimum of air in the jar, but the need for such tricks raises serious doubts - the product is not seasonal, it is pointless to marinate for the winter. It is marinated like this for two days. If you need to color it with yolk, you can wait longer. It is optimal to eat eggs with a small amount of sugar with the same pickled peppers squeezed from each. If you don't like the biting pepper, then add finely chopped pepper to the marinade to make it sharper faster. The taste is quite rich, they say it is best suited to light liqueurs, but for me, as a lover of ale, scrambled eggs are very pleasant. By the way, all the components of the marinade are edible, I like beetroot, but I don't know about garlic, whether it's worth mentioning. Yes, and also, red pepper can be replaced with black, or even with cloves. Only, perhaps, it is not necessary to add everything at once, giving piquancy, the flavors can merge, and nothing but sharpness will work.
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