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Print Recipe
Marinated Eggs, Red Recipe
Marinated eggs. The dish is quite balanced and healthy. To eat such eggs made beer - but it is certainly a valuable lot of minerals and vitamins. And the cost of such a snack is out of competition. So let's cook!
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
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, eggs put in water and cook.
    First of all, eggs put in water and cook.
  2. While boiled eggs cook marinade: In a bowl, pour a couple of tablespoons of vinegar, put the pepper and parsley. Thinly cut the beets and tamp in a bowl so that all the beets were dipped in it.
    While boiled eggs cook marinade:
In a bowl, pour a couple of tablespoons of vinegar, put the pepper and parsley.
Thinly cut the beets and tamp in a bowl so that all the beets were dipped in it.
  3. Cut the onions, put them in the bowl. The last peel garlic. And Yes, in the bowl. Unlike beets, they don't have to be dipped in vinegar now.
    Cut the onions, put them in the bowl. The last peel garlic. And Yes, in the bowl. Unlike beets, they don't have to be dipped in vinegar now.
  4. The eggs we cook - chill them with cold water (easier to clean) and clean.Put about half a liter of water and let it boil.In boiled water, fill our vegetables with vinegar.Put the eggs in the jar. Pour boiling water with vinegar and vegetables. Close the lid and leave to cool. Now the eggs can be marinated. As in the photo they look in an hour.
    The eggs we cook - chill them with cold water (easier to clean) and clean.Put about half a liter of water and let it boil.In boiled water, fill our vegetables with vinegar.Put the eggs in the jar. Pour boiling water with vinegar and vegetables. Close the lid and leave to cool. Now the eggs can be marinated. As in the photo they look in an hour.
  5. So - through day. Suggest a couple of times turning the can during storage so that the eggs are marinated more evenly.
    So - through day. Suggest a couple of times turning the can during storage so that the eggs are marinated more evenly.
  6. And in two days it is already possible to eat. More precisely, it is possible and earlier, but for two days you need to let them stew inside. You can leave them to stand for a longer time.The taste is quite rich, they say, is best suited to light lakeram, but for me as a lover of Ales is very nice eggs. Edible by the way all the components of the marinade, I like beets like it, but what about garlic I don't know whether to mention.Such eggs are stored up to two or three weeks, and accordingly, marinated stronger and stronger. If you want to store longer - sterilize and roll up the banks, pour the marinade to the Bank remained a minimum of air, but the need for such tricks is in serious doubt - the product is not seasonal, pickling for the winter is meaningless. That's how marinated for two days. If you need to paint and yolk - you can wait longer.Optimally there are eggs a bit of sugar with those same pickled peppers, squeezed every. If you bite a peppers don't like - then add to the marinade chopped it, so that gave sharpness faster.The taste is quite rich, they say, is best suited to light lakeram, but for me as a lover of Ales is very nice eggs. Edible by the way all the components of the marinade, I like beets like it, but what about garlic I don't know whether to mention.Yes, and still, red pepper can be replace on black, or even on cloves. Only perhaps it is not necessary to add all at once giving the spiciness of the flavors can merge, and in addition to the severity nothing.
    And in two days it is already possible to eat. More precisely, it is possible and earlier, but for two days you need to let them stew inside. You can leave them to stand for a longer time.The taste is quite rich, they say, is best suited to light lakeram, but for me as a lover of Ales is very nice eggs. Edible by the way all the components of the marinade, I like beets like it, but what about garlic I don't know whether to mention.Such eggs are stored up to two or three weeks, and accordingly, marinated stronger and stronger. If you want to store longer - sterilize and roll up the banks, pour the marinade to the Bank remained a minimum of air, but the need for such tricks is in serious doubt - the product is not seasonal, pickling for the winter is meaningless. That's how marinated for two days. If you need to paint and yolk - you can wait longer.Optimally there are eggs a bit of sugar with those same pickled peppers, squeezed every. If you bite a peppers don't like - then add to the marinade chopped it, so that gave sharpness faster.The taste is quite rich, they say, is best suited to light lakeram, but for me as a lover of Ales is very nice eggs. Edible by the way all the components of the marinade, I like beets like it, but what about garlic I don't know whether to mention.Yes, and still, red pepper can be replace on black, or even on cloves. Only perhaps it is not necessary to add all at once giving the spiciness of the flavors can merge, and in addition to the severity nothing.

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