Pickled Eggs
8 servings
10 minutes
Pickled eggs are a traditional dish of Chinese cuisine that combines rich spicy aromas and a tangy sourness. Originally appearing as a method of preserving eggs, this recipe has turned into a culinary delight popular in various regions of China. Eggs soaked in a marinade of vinegar, garlic, cumin, ginger, pepper, and cloves acquire a complex flavor – simultaneously sharp, spicy, and slightly sweet. Olive oil adds smoothness while spices create an unforgettable aroma. Pickled eggs are often served as an appetizer, side dish or added to salads and soups; they wonderfully complement main dishes by enriching them with their rich taste. This delicacy not only delights the taste buds but also transports us to the world of ancient Chinese gastronomic traditions.
1
Place the eggs in cold water, bring to a boil, and cook for 10 minutes. Put under cold water stream. Peel and place in a jar.
- Chicken egg: 8 pieces
2
Peel the garlic, separate into cloves, and place in a pot with vinegar. Add cumin, crushed ginger, pepper pods, cloves, peppercorns, and parsley to the marinade. Bring the mixture to a boil.
- Garlic: 2 heads
- Black peppercorns: 2 tablespoons
- Ginger root: 1 piece
- Red chili pepper: 2 pieces
- Caraway leaves: to taste
- Chopped parsley: 3 tablespoons
- Cloves: 2 pieces
- Apple cider vinegar: 50 ml
3
Pour hot marinade over the eggs. Add olive oil. Close the jar and leave it in a cool place for a day. During the day, turn the jar upside down 2-3 times.
- Chicken egg: 8 pieces
- Olive oil: 0.5 l
