People learned to pickle ordinary eggs more than two centuries ago. The product is first boiled hard-boiled, and then kept in ordinary vinegar or specially prepared brine. Depending on the composition of the mixture and the characteristics of the technological process, pickled eggs acquire a certain taste. Yes, and they look different after that.

American Pickled Eggs

Initially, pickling was only a way to ensure long-term storage of eggs. Later, in many countries, this technology was used to prepare the original snack. This dish is especially popular in America. Here you can order it at any pub.

To cook the eggs “American” yourself, you will need the following components:

  • 1 dozen chicken eggs;
  • 1 glass of water and vinegar;
  • 10 grams of salt;
  • 25 grams of sugar;
  • 2 teaspoons of any marinating mixes.

This appetizer is being prepared in stages:

  1. First boil the eggs (always hard-boiled).
  2. Then they should be cleaned and put in a sterilized glass jar.
  3. To prepare the marinade, put all other ingredients according to the recipe into a saucepan and bring to a boil. Then make the fire minimal, and cook the mixture under the lid for 10 minutes.
  4. Strain the marinade using a sieve or regular gauze.
  5. Pour eggs in a hot solution.
  6. Close the lid tightly and put it in the refrigerator for at least 2 days after cooling.

In order for the eggs to acquire the desired taste, it is better to stand them in such a brine for about two weeks.

Chinese style with soy sauce and tea

The Chinese have their own idea of ​​such an appetizer. They usually pickled boiled eggs in soy sauce. At the same time, in addition to other spices, tea leaves are necessarily added to the brine. In addition, the eggs are not previously peeled. "Marble" eggs are very popular among the Chinese.

For their preparation, as a rule, use the following products:

  • 5 raw chicken eggs;
  • 8 grams of sugar and as much ground cinnamon;
  • 2 buds of cloves;
  • 2 tablespoons of balsamic vinegar, as well as soy and fish sauce;
  • 2 stars star anise;
  • 5 tablespoons of brewing black tea.

The cooking method differs from the previous version:

  1. First, as usual, the eggs need to be boiled hard-boiled.
  2. Then they need not be cleaned, but simply beat around the perimeter with a teaspoon.
  3. Put the processed eggs in a pan.
  4. Add all dry ingredients and vinegar there.
  5. Pour boiling water so that the liquid completely covers the eggs.
  6. After that, both types of sauce are carefully introduced.
  7. Put the pan on the fire, bring its contents to a boil and cook for just a couple of minutes.
  8. Once the marinade has cooled, transfer the eggs to a jar, pour the tea leaves and put it in the refrigerator for 1-2 days.
  9. After the time has elapsed, they should be thoroughly washed and cleaned. Under the shell, an original marble mesh forms on the squirrel.

This method can be used for coloring eggs for Easter.

Cooking from Quail Eggs

No less delicious are also pickled quail eggs. Given the tiny size, you can immediately cook them in large quantities.

This will require:

  • 6 dozen quail eggs;
  • 1 glass of water;
  • 10 grams of salt;
  • 1.5-2 tablespoons of vinegar essence (70%);
  • 1 clove of garlic;
  • 3 buds of cloves;
  • 10-15 grams of sugar;
  • 10 peas of black pepper.

The cooking process includes several sequential steps:

  1. Put the eggs in a pan, add water and cook 5 minutes after boiling.
  2. Then they must be cooled and carefully cleaned.
  3. The remaining ingredients (except garlic) are collected in a saucepan, brought to a boil and then removed from heat. In this case, it is necessary to ensure that all crystals are completely dissolved.
  4. Transfer the eggs to a large jar and pour the cooked marinade.
  5. Keep them in the refrigerator for at least two days.

You can serve pickled eggs in different ways:

  • on a plate as a whole;
  • make canapes out of them;
  • add to spicy cabbage salad or other vegetables.

Everything will depend on the choice and taste preferences of the hostess herself.

Read also:how to cook soft-boiled eggs

The method of pickling with herbs in jars

Fans of unusual snacks should definitely like eggs cooked with greens.

The recipe for their preparation is very simple, but involves a rich set of ingredients:

  • 20 quail eggs;
  • salt;
  • 1 pinch of dried basil and coriander grains;
  • 8 grams of sugar;
  • 200 milliliters of olive oil;
  • 45 grams of 9% vinegar;
  • 7 peas of a mixture of different peppers and as many buds of cloves;
  • ground pepper;
  • 7 grams of fresh herbs.

How to pickle eggs in jars with spices and herbs:

  1. First, you need to boil hard-boiled eggs, holding in boiling water for about 2 minutes.
  2. Then they should be cooled and cleaned.
  3. For marinade you need to mix oil, salt, vinegar, spices and sugar. Wait for the maximum dissolution of the components.
  4. Place chopped greens at the bottom of the sterilized jar.
  5. Place boiled eggs on top.
  6. Pour all this with the prepared solution, cork and refrigerate.

Literally after 24 hours, you can try the original snack. In the case of chicken eggs, it will take a little more time (at least 2 days).

Pickled Chicken Eggs from Emma's Grandma

The video blogger and experienced amateur culinary grandmother Emma is preparing an internationally popular snack based on an original old recipe.

To work in a home kitchen, the housewives will need the following ingredients:

  • 12 chicken fresh eggs;
  • 1 liter of water;
  • 2 pods of hot pepper;
  • 90 grams of table salt;
  • 1 small onion;
  • 2 sprigs of fresh thyme;
  • 1 teaspoon of dried cumin seeds;
  • 10 peas of allspice;
  • 2 leaves of laurel.

For pickling you will also need a glass jar with a capacity of 2.5-3 liters.

The recipe provides for the sequential implementation of certain actions:

  1. To prepare the fill, collect all the spices in a saucepan, add water and mix.
  2. Hard-boiled egg. So that the shell does not crack, firstly, they must be at room temperature. Secondly, you can apply one old trick. Before cooking, prick each egg with a pin from the blunt side to a depth of no more than 3 millimeters. Prepared foods first need to be poured with cold water, and then cook them 10 minutes after it boils.
  3. Put the cooled eggs in a sterilized jar. Previously, they should be patted with a teaspoon from different sides.
  4. Fill the jar with fresh marinade, close it tightly with a lid and put in a cool place for 2 days.

Serve these pickled eggs better with fresh bread, fragrant mustard and butter.

Spicy cooking recipe

Georgia is very fond of making savory foods. Local hostesses have their own special recipe, with the help of which they are simply amazing pickled eggs. Due to the presence of a variety of aromatic herbal supplements, this recipe can be classified as “spicy”.

To work, you need to take:

  • 20 eggs (quail or chicken);
  • 2 cloves of garlic;
  • glass of water;
  • 20 grams of salt;
  • 75 grams of wine vinegar;
  • ½ hot pepper pod;
  • 30 grams of cilantro;
  • 4 leaves of fresh mint (or a pinch of dry).

The cooking method is similar to the already known options:

  1. Hard-boiled eggs, and then after cooling, peel them from the shell. To prevent them from cracking during boiling, water can be slightly salted.
  2. Finely chop the cilantro, mint, garlic and pepper or crush it in a mortar. The resulting mass is mixed with salt.
  3. Place the eggs in a row in a jar, shifting them with the prepared aromatic mixture.
  4. Dilute vinegar with warm water.
  5. Pour eggs with this solution. Store them under a lid in a cool place for 3 days.

On the table, such eggs are served in a separate plate as a whole, along with a fragrant filling.

With mustard

To make the taste of the dish more piquant, you can add a little mustard (powder, grains or ready-made sauce) to the recipe.

For one of the options you will need:

  • 8 boiled eggs;
  • 200 grams of sugar;
  • one and a half glasses of white vinegar;
  • 1 tablespoon of garlic and onion powder;
  • 15 grams of salt;
  • 35-40 grams of dry mustard;
  • 1-2 grams (pinch) of turmeric.

Cooking Method:

  1. Clean and lay the eggs in a jar.
  2. All other components are placed in a pan, mix and slightly warmed up (do not boil in any case).
  3. Pour the eggs with fresh marinade and roll them.
  4. Store in a cool place for 4 days.

The result is bright yellow pickled eggs (due to the presence of turmeric) with a pleasant mustard aroma.

Pickled Eggs with Beetroot

In France, eggs are pickled with beetroot juice. It gives the protein a pleasant pink tint and makes the appetizer brighter. In this case, as a rule, chicken eggs are used. Although, if desired, you can take quail eggs.

To prepare this snack at home, you must:

  • 4 eggs;
  • 1 fresh beetroot;
  • litere of water;
  • 5 peas of pepper;
  • 100-120 grams of vinegar;
  • 5 grams of salt;
  • 1 teaspoon of French mustard (seeds);
  • 75 grams of sugar;
  • 2 leaves of laurel;
  • 0.5 teaspoon of seasoning called "Prefabricated Italian herbs."

Cooking includes several stages:

  1. Boil the eggs. After cooling, peel them.
  2. Peel and chop the beets. Put them in a pan, add water and cook for 20 minutes until the beets are soft enough.
  3. Add the remaining spices and seasonings. Cook for another 5 minutes.
  4. Put the eggs in a jar and pour the aromatic hot marinade.
  5. After cooling, put the jar in the refrigerator.

Literally in a day, eggs can be served with pickled beets, decorating them with fresh herbs on a plate.

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