How to marinate chicken eggs at home. 13 recipes for marinades for chicken and quail eggs.

Today we will give you the most delicious and proven egg marinades. We will also tell you how and how much to marinate chicken and quail eggs.

Important clarification! In all recipes, eggs must be pre-boiled (usually hard-boiled, but some people like soft-boiled) and shelled. And the jar in which they are placed is sterilized according to all preservation rules.

Why are eggs pickled?

Historically, pickling was a way to prepare eggs for the winter. After all, in their raw form they spoil in a couple of weeks (at best), and in a marinade they can last for several months.

But now that chicken eggs can be bought throughout the year, there is no longer any need to prepare eggs. And the dish is valued solely for its taste. They seem unusual to many, but there is no point in denying them – marinated eggs have a unique taste, unlike anything else.

The main area of ​​​​use of the dish is as an appetizer for beer (and with the right choice of spices – also for stronger drinks). Many people have probably seen a jar of pickled eggs in a pub.

If not in reality, then at least in American cinema such shots occur quite often. The famous scene with this product was even in The Simpsons!

In addition to the excellent combination of tastes of beer and pickled eggs, there is also practical value. Fans of alcoholic beverages claim that boiled eggs facilitate the absorption of alcohol. You can drink much more, and then wake up without a hangover.

A more American marinade

In American culture, they use perhaps the simplest recipe for pickled eggs. Very few ingredients are required, but the taste is still very good.

Composition:

• eggs – 10 pcs.;
• water – 250 ml;
• wine vinegar (white) – 250 ml;
• salt – 5 g;
• sugar – 10 g;
• spice mix for preservation (or another to taste) – 10 g.

How to marinate:

1. Combine water and vinegar in a small saucepan. Add spices with salt and sugar.
2. Put on fire and stir well.
3. Bring to a boil and simmer for at least 5 minutes (longer is possible – then the taste of the spices will be richer).
4. Peel eggs from shell. Place in a sterilized jar.
5. Pour in the marinade (it should be hot, as when pickling any vegetables).
6. Close with an airtight lid. When the jar has cooled down, put it in the refrigerator.

Eggs prepared according to this recipe become saturated with flavor within 2 weeks, but if desired, they can be eaten after 4-5 days. This marinade is also suitable for quail eggs.

In English

A classic chicken egg recipe popular in the UK. In many culinary reference books they are called that – British pickled eggs.

This is exactly the kind of pickled egg that the hero from Guy Ritchie’s film “Gentlemen” ate in the pub.

Composition:

• eggs – 10 pcs.;
• water – 250 ml;
• wine vinegar – 250 ml;
• change – 1 h. l.;
• sugar – 100 g;
• garlic – 2 cloves.
• black peppercorns – 1 tsp;
• allspice peas – 1 tsp;
• cinnamon – 0.5 sticks.

Marinade recipe:

1. Cut the garlic cloves in half.
2. Place all ingredients (except eggs) in a saucepan.
3. Boil.
4. Stirring regularly, cook over medium heat until the salt and sugar are completely dissolved.
5. Cool the marinade to room temperature.
6. Place the eggs in a jar.
7. Pour in the cool marinade and close with a tight lid.

The English recipe for pickled eggs is well suited as a snack with alcohol. In most establishments, pickled eggs for beer are prepared from these (or similar) ingredients.

Therefore, to get eggs like in a bar, you should cook them in English. And you can eat such a snack after 3 days – the richness of the taste will be sufficient.

More Chinese

Chinese pickled eggs are very different from Western recipes. But preparing such pickled eggs at home is also very simple.

Composition:

• eggs (in shell) – 12 pcs.;
• water – 1 l;
• soy sauce – 60 ml;
• lemon juice – 20 ml;
• black tea (without additives) – 2 bags;
• salt – 3 g;
• sugar – 5 g;
• Five spice seasoning – 10 g.

How to marinate:

1. Roll the boiled and cooled eggs on the countertop, pressing slightly with your hands. The shell should crack but remain on the eggs. You can skip this step and just clean it, but Chinese chefs do just that to achieve a beautiful marbled pattern in the finished dish.
2. Place the eggs back into the pan.
3. Fill with water and turn on the gas. Boil.
4. As soon as the water boils, add all the other ingredients. Immerse tea bags in water.
5. Boil over medium heat for 5 minutes. Turn off the gas.
6. Leave the eggs in the marinade until completely cool.
7. Remove and place in a jar. Pour over the marinade. Close the lid and immediately put it in the refrigerator.

The beauty of the Chinese recipe is that the appetizer can be served within 2-3 hours. But there is also a drawback – it is stored for only a few days.

More Korean

This Korean recipe for pickled eggs is far from the only one, but it is the most popular. This is most often how eggs for ramen are prepared.

Marinade with soy sauce and cognac is generally very common in South Korea and is used not only for chicken eggs in soy sauce, but also for meat products.

Composition:

• eggs – 8 pcs.;
• water – 400 ml;
• onions – 2 pcs.;
• soy sauce – 4 tbsp. l.;
• cognac – 50 ml;
• salt – 10 g;
• sugar – 80 g;
• chili pepper – 1 pc.;
• garlic – 4 cloves;
• lime juice – 1 tbsp. l.;
• carnation;
• ginger root.

Egg recipe:

1. Pierce each peeled egg 2-3 times with a toothpick until it reaches the yolk (but not through). There is no need to leave toothpicks inside.
2. Finely chop the onion, garlic and chili pepper.
3. To boil water.
4. Immediately after boiling, add chopped vegetables and all other ingredients. You can omit the cloves and ginger if you don’t like the taste (or replace them with more familiar spices).
5. Reduce heat to low. Immerse eggs in marinade.
6. Boil for 5-6 minutes.
7. Cool the eggs directly in the marinade. Then transfer it to a jar and fill it with liquid. Seal with an airtight lid.

Not everyone will like the spicy marinade for eggs, but for lovers of red pepper it will be a real discovery.

More Georgian

Georgian marinade for chicken eggs is a completely different story. In the Caucasus, this product is also pickled, but they do it in their own way. It makes an excellent egg snack to go with strong alcohol.

Composition:

• eggs – 8 pcs.;
• water – 250 ml;
• wine vinegar – 5 tbsp. l.;
• cilantro (fresh) – 25 g (if you really don’t like cilantro, you can take dill);
• chili pepper – 0.5 pods;
• garlic – 2 cloves;
• mint – 3 leaves (can be replaced with dry mint – 1 pinch);
• salt – 1 tbsp. l.

How to make the marinade:

1. Grind (in a mortar or knife, but very finely) pepper, garlic, cilantro, mint and also salt. Mix everything thoroughly.
2. Coat the eggs with this mixture and place in a jar.
3. Heat the water until warm (hot is not suitable – it will worsen the taste of the spices).
4. Add vinegar to the water and stir.
5. Pour mixture over eggs.

An appetizer prepared according to this recipe can be stored for no longer than 3 days. But you can use it literally in an hour or two.

With balsamic vinegar

Often, brine for pickled eggs is prepared using balsamic vinegar. It is very similar to wine, but the aroma is slightly different. The recipe is very simple, but it turns out very tasty, because eggs in vinegar, without using too much, open up in a completely new way.

Composition:

• eggs – 10 pcs.;
• shallots – 2 bunches;
• water – 250 ml;
• balsamic vinegar – 250 ml;
• sugar – 2 tbsp. L.;
• salt – 2 tbsp. L.;
• black peppercorns – 1 tbsp. l.

How to prepare the marinade:

1. Chop the onion as finely as possible.
2. Mix water with balsamic vinegar in a saucepan. Place on the fire and bring to a boil.
3. Add onion, sugar and whole peppercorns. Cook for 5-7 minutes.
4. Fill the jar with eggs so that there is about 2 cm of free space at the top.
5. Pour in brine until it completely covers the eggs.
6. Shake the jar to remove any air bubbles. Close the lid.

Ideally, such a dish should be marinated for at least 10 days. But you can use it earlier, the snack will just be less spicy.

By the way, the finished product is well stored under a plastic lid for a month, and an airtight seal is needed only for longer storage.

We recommend using balsamic vinegar, marinades with it are always more aromatic and noble.

With apple juice

Fruit marinade for chicken eggs with apple juice is an interesting solution for lovers of unusual tastes. I must say that these products combine very well. You can also pickle quail eggs using this recipe.

Composition:

• eggs – 10 pcs.;
• onions – 70 g;
• apple juice – 400 ml;
• apple cider vinegar (preferably 6%) – 125 ml;
• salt – 10 g;
• sugar – 20 g.

How to pickle eggs:

1. Place the cooked eggs in a jar.
2. Mix all other ingredients. Put on fire.
3. Bring to a boil and simmer for 5 minutes (longer is not advisable).
4. Fill the jar with hot liquid. Close with a tight lid.
5. Wait until it cools down. Then put it in the refrigerator.

Pickled eggs in a jar will be infused for 2-3 days. After this, you can eat the snack. If you are preparing a large portion, then it is better to use not a three-liter jar, but several liter or half-liter jars – it will marinate better in a small container.

With pineapple juice

Pickled chicken eggs come not only with apple juice, but also with pineapple juice. It adds an unusual fruity flavor without overpowering the egg’s own flavor.

Composition:

• eggs – 10 pcs.;
• onions – 200 g;
• pineapple juice – 250 ml;
• wine vinegar (preferably white) – 250 ml;
• salt – 5 g;
• spices.

Recipe:

1. Cut the onion into rings.
2. Place the eggs in a jar, sprinkle generously with onions.
3. Mix all other ingredients in a saucepan. Put on fire.
4. Bring to a boil and turn off immediately.
5. Pour boiling water over the contents of the jar.
6. Seal with a lid and leave until cool.
7. Transfer to refrigerator.

The acid contained in pineapple juice quickly does its job. Therefore, the eggs can be eaten the very next day.

With garlic and spices

A spicy marinade for chicken eggs can be prepared using this recipe. The marinade with turmeric and garlic turns out tasty and aromatic, and therefore will undoubtedly delight lovers of spiciness. There are quite a lot of ingredients on the list, but the step-by-step recipe for pickled eggs is very simple.

Composition:

• eggs – 12 pcs.;
• water – 400 ml;
• table vinegar – 200 ml;
• garlic – 2 heads;
• turmeric – 5 g;
• rosemary (fresh or dried) – 2 sprigs;
• salt – 10 g;
• sugar – 20 g;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• star anise – 2 pcs.

Recipe:

1. Place eggs in a jar along with whole garlic cloves.
2. Sprinkle turmeric, salt and sugar on top.
3. Mix vinegar and water. Add all the spices at once (rosemary leave whole, do not chop). Put on gas.
4. Bring the mixture to a boil and boil for 5 minutes.
5. Pour hot liquid over the eggs in the jar.
6. Seal with a lid. Cool to kitchen temperature. Then put it in the refrigerator.

To make the eggs really spicy, they need to sit for at least a week. But a pleasant and slightly spicy taste appears after 3-4 days.

With beets

You can pickle eggs with beets for 2 reasons – for an unusual taste and for a beautiful beet color. The dish turns out to be less spicy than, for example, pickled eggs with onions, but it looks impressive and decorates any holiday table.

Composition:

• eggs – 10 pcs.;
• beets – 1 pc.;
• water – 400 ml;
• table vinegar – 150 ml;
• garlic – 2 cloves;
• salt – 10 g;
• sugar – 25 g;
• bay leaf – 2 pcs.;
• cloves – 2 pcs.;
• black peppercorns – 4 pcs.

Marinade:

1. Boil the beets until fully cooked. Then chop into small cubes.
2. Cut the garlic into thin slices.
3. Place half the volume of beets and all the garlic on the bottom of the jar.
4. Place the eggs on top and the rest of the beets on top.
5. Mix all other ingredients in a saucepan. Turn on the fire.
6. Bring to a boil and simmer for about 5 minutes.
7. Fill the jar with hot marinade.
8. Close the lid. When it cools down, put it in the refrigerator.

In addition to the unusual color, the eggs also acquire a slight beet flavor. The root vegetable does not interfere with the taste of eggs, and they harmonize more than well.

With ginger

Ginger lovers can pickle chicken eggs with the root of this plant. The finished dish will have a distinct ginger flavor, depending on how much root was added.

Composition:

• eggs – 12 pcs.;
• water – 120 ml;
• soy sauce – 200 ml;
• ginger root – 1 pc.;
• green onions – 2 pcs.;
• garlic – 2 cloves;
• chili pepper – 1 pc.;
• rice vinegar (can be replaced with wine vinegar) – 4 tbsp. l.;
• sugar – 2 tbsp. l.

Recipe:

1. Finely chop the garlic and ginger. The latter can be peeled, but it is also acceptable to leave it.
2. Chop the pepper into circles and the onion into pieces about 3 cm in length.
3. Mix water (boiling water), soy sauce and vinegar in a saucepan. Add sugar and stir until it is completely dissolved.
4. Add chopped vegetables to the marinade.
5. Place the eggs in a jar. Pour in the marinade until it completely covers them.
6. Cover with a lid and place in the refrigerator for 24 hours.

The marinade that remains after eating the eggs can be used as a sauce. It goes well with dumplings, nuggets and other dishes that are easy to dip.

It turns out to be a kind of deep sauce, which is needed for snacks or even for French fries. The marinade is also suitable for quail eggs.

Marinade for smoked eggs

Pickled smoked eggs with bay leaves are a popular recipe for this appetizer. Because of its characteristic color, this dish is often called red pickled eggs. There are few ingredients in the composition, but no special seasonings are required – the main taste comes from smoking.

Composition:

• eggs – 10 pcs.;
• water – 0.5 l;
• salt – 1 tbsp. L.;
• sugar – 3 h. l.;
• black peppercorns – 3 pcs.;
• bay leaf – 2 pcs.

Pickling method:

1. Add all ingredients to the water except the eggs themselves. Put on fire.
2. Boil.
3. As soon as the sugar and salt dissolve, turn off and cool.
4. Pour the marinade over the eggs in any convenient container.
5. Leave for 6 to 12 hours.
6. Remove from marinade.
7. Place in the smoker for 10-15 minutes. The most popular raw material for smoking is wet apple wood chips, but you can experiment.

This snack will be stored for no longer than 3 days. Therefore, you can eat it almost immediately after smoking is completed.

Marinade for quail eggs from I.I. Lazerson

This recipe is both a marinade and a ready-made breakfast snack. Although there will be garlic present, don’t be alarmed, there will be very little of it and it will only add piquancy.

Composition:

• boiled quail eggs – 20 pcs.;
• lightly salted sprat fillet – 300 gr.;
• parsley leaves – 0.5 bunch;
• chili pepper – 0.5 pods;
• garlic – 1 clove;
• tomato paste – 1 tsp;
• zest of one lemon;
• vegetable oil – 50 ml;
• olive oil – 50 ml;
• wine vinegar – 3 tbsp. l.;
• sugar – a pinch.

How to do:

1. Chop parsley leaves, sprat fillets and chili peppers, grate the garlic on a fine grater or pass through a press.
2. Mix everything with oils, vinegar, zest and tomato paste, add a pinch of sugar.
3. Pierce the quail eggs with a toothpick and pour in the resulting marinade, leave for a couple of hours.

It is best to cook these eggs in the evening and in the morning you will have a ready-made breakfast. Eat not only eggs, but sprat with other ingredients. With toast and sweet tea, it’s simply delicious!

Storage conditions and periods

A pickled snack can be stored normally only under one condition – when it is constantly placed in the refrigerator. If you leave the eggs at room temperature, then the dangerous botulinum toxin runs the risk of appearing quite quickly.

But at air temperatures close to 0°C, the dish can last for about 4 months. Of course, only if it contains vinegar. Recipes without vinegar usually last no longer than 2-3 weeks.

Due to the strong and specific aroma of the marinade, it is impossible to determine by smell whether the eggs have spoiled. But the condition of the dish is easy to assess visually.

You just need to shake the jar – if the marinade becomes cloudy and white flakes rise from the bottom, then the snack should be thrown away. There is a high risk that it has deteriorated and become hazardous to health.