Pickled chicken eggs

The tastiest, original, simple, for a festive table! Pickled chicken eggs will be a great snack for any occasion. They look beautiful, spectacular, interesting, and they taste amazing. Serve them with sauce, herbs, vegetables. For friendly gatherings under beer is the very thing!

nasstin

The author of the recipe

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Composition / ingredients

servings:

Chicken eggs

Water

Beetroot

150

Granular mustard (dry)

Bay leaf

Peppercorns

Allspice

Sugar

Table salt

Italian herbs

0.5

Table vinegar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

41 kcal

GI: 20 / 0 / 80

Step-by-step cooking

Cooking time: 1 d 15 min

Step 1:
How to marinate chicken eggs? Prepare all the products specified in the composition. Chicken eggs should be fresh, preferably medium-sized, so they are better soaked in marinade. Wash them well right away.
Step 2:
Wash the small beetroot, peel and thinly slice into half moons.
Step 3:
Boil the chopped beets until soft (cook for about 10-15 minutes after boiling) with the addition of 2-3 tablespoons of vinegar. Then its color will become more saturated and bright.
Step 4:
Meanwhile, prepare the eggs. Boil them hard-boiled in salted water (cook for about 8 minutes after boiling). The yolk will remain soft and during this time will not acquire an unpleasant bluish color. Pour the boiled eggs with cold water. When they cool down, drain the water and peel the eggs from the shell.
Step 5:
Start cooking the marinade. Add salt to the pot with beets.
Step 6:
Add sugar.
Step 7:
Pour in 9% table vinegar.
Step 8:
Add all the spices. I took dry mustard seeds, bay leaf, allspice and black pepper peas. You can choose absolutely any spices to your liking.
Step 9:
Add Provencal herbs or other favorite herb mixture. Boil the marinade over moderate heat with spices for another 2-3 minutes.
Step 10:
Wash a 1.5 liter jar with soda. It is advisable to sterilize it by holding it over steam. Or put it in a cold oven and warm it up for 10 minutes at a temperature of 170 degrees. Also wash the lid with soda and boil for 5-10 minutes. Transfer the peeled eggs to a dry prepared jar. Pour over the hot beetroot marinade. Cover with a lid and wait for it to cool down. When the jar cools down, close it tightly with a lid and put it in the refrigerator for 24 hours.
Step 11:
After a day, pickled eggs can be tasted. Enjoy your meal!

Marinated eggs should be stored in the refrigerator for no more than 10 days.

When serving, cut them into quarters, garnish with sprigs of fresh herbs (dill or parsley).

Coriander seeds, cloves, turmeric (1/4 teaspoon each), star anise, garlic (2-3 cloves), cumin, basil (1 teaspoon each) are suitable from possible additional spices., a small piece of hot pepper pod for sharpness of taste.

You can supplement the snack with sauce. It is prepared very simply. Mix sour cream and mayonnaise in equal parts and add garlic passed through the press (1-2 cloves). Stir and squeeze on top of the eggs.

Egg appetizer can be served simply with mayonnaise. I recommend making homemade mayonnaise, which is tastier and healthier. Recipes for its preparation you you will find here.