Pickled Quail Eggs
Recipe information
Recipe Icon - Master recipes
Cooking:
4 hour
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Pickled Quail Eggs

1. Vegetable oil - 1.5 tbsp
2. Garlic - 2 clove
3. Salt - 1 Tsp
4. Water - 1 Art.
5. Vinegar 9% - 2 tbsp
6. Allspice - 5 PC.
7. Bay leaf - 2 PC.
8. Soy sauce - 3 tbsp
9. Rosemary - 1 twig
10. Beet - 1 PC.
11. Quail egg - 10 PC.

How to cook deliciously - Pickled Quail Eggs

1. Stage

Boil eggs in a steep and clean (cook 5 minutes after boiling). In a small saucepan, bring to a boil water with garlic, bay leaf, pepper, rosemary and salt.

1. Stage. Pickled Quail Eggs: Boil eggs in a steep and clean (cook 5 minutes after boiling). In a small saucepan, bring to a boil water with garlic, bay leaf, pepper, rosemary and salt.

2. Stage

Add the grated beets to the pan, pour in the soy sauce, oil and vinegar. Bring to a boil and remove from heat.

1. Stage. Pickled Quail Eggs: Add the grated beets to the pan, pour in the soy sauce, oil and vinegar. Bring to a boil and remove from heat.

3. Stage

Put the eggs in a jar, pour the hot marinade without beetroot and close the lid. Pickle at least 4 hours, best left for a day.

1. Stage. Pickled Quail Eggs: Put the eggs in a jar, pour the hot marinade without beetroot and close the lid. Pickle at least 4 hours, best left for a day.

4. Stage

Remove the eggs from the marinade and serve.

1. Stage. Pickled Quail Eggs: Remove the eggs from the marinade and serve.

5. Stage

Bon Appetit!!!