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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar


 
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
1
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon
Pressed pigs ears (猪耳朵, Zhu Er Duo)
Pressed pigs ears (猪耳朵, Zhu Er Duo)
A simple snack or salad base

75 eggs

75 quail’s eggs (soft or hard boiled); ½ cup cider vinegar; 1 bay leaf; 1 chilli pepper; 10 black peppercorns; 5 allspice; 4 cloves garlic; 1 cinnamon stick; a pinch of dry thyme; 2 tsp sugar; 1½ tbsp salt

Pickled Eggs (Soleier)

Mix 1 cup of water with the vinegar and add the finely chopped chilli and garlic, the spices, bay leaf salt and sugar. Bring it to the boil and after one minute remove from the heat. Leave it to stand for 10 minutes and cool. Place the eggs in a jar with a lid and pour over the pickling juice. Close the lid tightly and leave the jar to stand in a fridge for 48 hours. Serve as a snack with toast and butter.

Маринованные яйца (Pickled Eggs)