Pickled eggs look very impressive and have a bright original taste. They can be considered as an independent snack to strong drinks or beer, and can be used to prepare salads, various canapes or snack tartlets. They can also decorate a ready-made dish: for example, salad or herring under a fur coat. There are several recipes for pickled eggs on the site, but this one differs from them in that the result is not two snacks (yellow and red eggs), but as many as four! The recipe is detailed, even a novice hostess can easily cope.
First, bake the beetroot: whole, in the oven, at a temperature of 190*C. Readiness can be checked with a wooden skewer. For the marinade, we use baked, not raw beets – this is a fundamental point. First, it will become softer, and secondly, baked beets have a rich sweet taste and it does not have the earthy smell that raw beets have.
Boil quail eggs: this item, like the next two, is intended for novice Housewives.
To prevent the eggs from cracking when cooking, they should be warm, just keep them in warm water for 10-15 minutes. Choose a cooking dish with a wide bottom so that all the eggs fit in one layer. Pre-add a teaspoon of salt and vinegar to the boiling water. Carefully, one at a time, lower the eggs into the boiling water.
For a slightly creamy yolk consistency, cook for exactly 1.5 minutes after boiling the eggs. If you want a firm yolk, cook for 3 minutes.
The cooked eggs are immediately lowered into very cold water, where they are left to cool.
Now, lightly tapping on the shell, the eggs can be easily cleaned: the shell is removed with a tape, if you hook it together with the film that is under the shell.
Prepare the marinade: it will be common for all eggs. Pour water and vinegar into the pan. Vinegar is better to use fruit (I have Apple), for sharpness, you can add 2-3 teaspoons of ordinary table vinegar.
Add salt, sugar and spices. Choose spices to your taste, I suggest this set: lightly crushed cumin seeds and mustard (I do it in a mortar, but you can also use a rolling pin for the dough), and black pepper (also a little mash).
Bring the marinade to a boil and simmer for about 10 minutes.
In the prepared jar, put 10 eggs, and pour curry and turmeric on top. Pour the hot marinade so that the eggs are completely covered (just a little less than half of the entire marinade is enough). Remember I promised you four appetizers? This will be yellow eggs-snack №1.
Baked beetroot cut into smooth beautiful cubes – in the future it will become an independent snack (the second, of the promised four). We do not throw away the beet trimmings, they will also be needed. Cut the onion into half rings.
Tip: if you have small onions, you can use them instead of the usual onions, getting another spicy snack. Small onions do not need to be cut, add them to the marinade 5 minutes before the end of cooking. Pickled onions-snack №3.
In another jar on the bottom, put the beet clippings, 10 eggs, and pour the beet cubes on top.
Add the onion to the remaining marinade and cook for another 5-10 minutes. Eggs with beets pour this marinade. In a day we will get red eggs-snack №4.
It remains to shake the jars slightly, cover them with lids and put them in the refrigerator – for a day or at least for the night. These eggs are stored in the refrigerator for a long time - more than a month, it is convenient to have them in stock if you need to quickly prepare some snacks.
I want to warn you that beetroot eggs are colored, take this into account.
What can be prepared using pickled eggs, see my recipes: "tartlets with pickled egg" and "canapes with pickled eggs and beets".
In this photo, eggs that have spent a day in the marinade. They have already acquired a beautiful color and characteristic taste. The longer the eggs stay in the marinade, the richer the color and sharper the taste. Before use, I advise you to dip the egg in some spicy seasoning, such as Svan salt.