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Print Recipe
Snacks on Korean in Egg Baskets Recipe
I saw the recipe in a magazine. I decided to cook my own version, so to speak, to your taste and manner. And I must say the appetizer was great.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In the bowl of a food processor installed with a nozzle for cutting slices. Chop the onion and pepper.
    In the bowl of a food processor installed with a nozzle for cutting slices. Chop the onion and pepper.
  2. Put the vegetables in a bowl and add the crushed garlic, paprika, chili, soy sauce, coriander and vinegar. Stir.
    Put the vegetables in a bowl and add the crushed garlic, paprika, chili, soy sauce, coriander and vinegar. Stir.
  3. Heat up the vegetable oil and pour it over the vegetables. Stir. Let it marinate for 30 minutes. Vegetables are cut very thin this time will be enough, but if desired, it can be increased.
    Heat up the vegetable oil and pour it over the vegetables. Stir. Let it marinate for 30 minutes. Vegetables are cut very thin this time will be enough, but if desired, it can be increased.
  4. In silicone molds, break the eggs. As soon as the water boils, put them on the grill of the steamer. Cook for 8-10 minutes with the lid closed.
    In silicone molds, break the eggs. As soon as the water boils, put them on the grill of the steamer. Cook for 8-10 minutes with the lid closed.
  5. As soon as the eggs are cooked, remove the molds. Let the eggs cool completely and then carefully remove them. Put the egg baskets on the dish and put the pickled vegetables on them.
    As soon as the eggs are cooked, remove the molds. Let the eggs cool completely and then carefully remove them. Put the egg baskets on the dish and put the pickled vegetables on them.
  6. Bon appetit.
    Bon appetit.

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