Pickled Eggs ترشی تخم مرغ

I have never thought pickled eggs would be good or tasty, but once I tried and I did like it. So this is my first home made pickled eggs and I would say they are really good. The method for preparation is easy and they are great to be around as a colourful – tasty – healthy snack.

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Ingredients

  • 5 boiled eggs, peeled skin off
  • 350 ml cider vinegar
  • 1 small red onion or ½ medium onion, peeled and slice lengthwise
  • 1 large beetroot, cooked, peeled and sliced
  • 1-2 garlic cloves, peeled and finely chopped
  • 2tsp coriander powder
  • 1tsp mustard seeds
  • 1tsp salt
  • 1tsp white/brown sugar

How to make it?????

Pour  200 ml water in a pot and add vinegar and all the above mentioned spices. Bring to a boil over the high heat, then reduce the heat and simmer for 5 minutes. Then, remove from the heat, and let it cool and flavour infuse.

Layer the cooked eggs, onion, chopped garlic, and sliced beetroot into a clean glass jar. Top with mixture of cooled vinegar and cover the eggs.

Seal the jar with a lid and refrigerated for 4 days. They will keep for up to 3 months in the fridge for best quality.

ترشی تخم مرغ

ترشی انداختن روشی هست که از طریق قرار دادن غذا در سرکه یا آب نمک به مدت طولانی‌تر حفظ میشه و میتونیم چندوقت بعد استفاده کنیم.

ترشی تخم مرغ هم یک اسنک پرطرفدار هست که در انگلیس بیشتر در مغازه های فیش اند چیس فروخته میشه هر چند در تمام فروشگاه ها و سوپر مارکت ها میشه خریداری کرد.

با اینکه من خیلی تخم مرغ دوست دارم ولی راستش رو بخواهید تا بحال ترشی تخم مرغ نه خورده بودم – نه علاقه‌ای به درست کردنش داشتم چون فکر میکردم تخم مرغ داخل سرکه چه مزه ای افتضاحی خواهد داشت . تا اینکه منزل یکی از دوستانم بالاخره امتحان کردم و دیدم خدایا چقدر خوشمزه میشه.

ترشی تخم مرغ از تخم مرغ های آبپز سفت و پوست گرفته که با سرکه و ادویه های مختلف مخلوط شده درست میشه. این اولین ترشی تخم مرغ ام هست که درست کردم و در ۴ روز کاملن جاافتاده بود و این رنگ زیبای ارغوانی رو بخودش گرفته بود.

ترشی تخم مرغ رو در ترشی فروشی ها معمولن بدون رنگ و فقط با سرکه درست میکنن ولی من به سرکه لبوی پخته یا چغندر پخته اضافه کردم وباعث شده هم ظاهر زیبا و هم طعم خیلییی خوبی داشته باشه .

تخم مرغ خودش که خیلییییی برای بدن خوبه و خوشمزه هست و سرکه هم که خیلی برای سلامتی خوب هست ولی مخلوط تخم مرغ با سرکه باعث میشه که از یک غذای کاملن متفاوت لذت ببرید.

مواد لازم

پنج عدد تخم مرغ آبپز سفت و پوست گرفته

سیصدوپنجاه میلی لیتر سرکه سیب یا هر سرکه که دوست دارید

یک عدد لبو/چغندر پختهپوست گرفته و حلقه حلقه شده

یکی دو حبه سیر خام خرد شده

یک عدد پیاز قرمز کوچک و یا نصف پیاز متوسط پوست گرفته و خلالی خرد شده

دو ق چ پودر تخم گشنیز

یک ق مرباخوری دانه خردل

یک ق مرباخوری نمک

یک ق مرباخوری شکر سفید/قهوه ای

طرز تهیه

سرکه را داخل یک قابلمه بریزید. ۲۰۰ میلی لیتر آب را همراه با تمام ادویه های ذکر شده در بالا به سرکه افزدوه و با حرارت بالا بجوش آورید. سپس حرارت را کم کرده و بگذارید برای ۵ دقیقه روی حرارت کم بماند. در مرحله بعدقابلمه را از روی حرارت برداشته و بگذارید سرد شده و طعم و مزه ادویه ها با سرکه مخلوط شود.

داخل یک بطری تمیز شیشه‌ای تخم مرغ های پوست گرفته را قرار بدید – پیازسیرلبو را روی تخم مرغ ها ریخته و در آخر مخلوط سرکه ی سرد شده را روی تخم مرغ ها بریزید.

در بطری را محکم بسته ودر یخچال نگه دارید. در عرض ۴ روز ترشی تخم مرغ آماده هست ولی هر چه بیشتر بماند بیشتر جا افتاده خواهد شد . این ترشی را میتوانید تا ۳ ماه در یخچال نگه داری کنید. طعم مخلوط شده پیازسیر با لبو و ادویه های استفاده شده مزه ی خیلی خوشی به تخم مرغ ها میدهد.

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===========

Pickled Eggs

Ingredients

  • 5 boiled eggs, peeled skin off
  • 350 ml cider vinegar
  • 1 small red onion or ½ medium onion, peeled and slice lengthwise
  • 1 large beetroot, cooked, peeled and sliced
  • 1-2 garlic cloves, peeled and finely chopped
  • 2tsp coriander powder
  • 1tsp mustard seeds
  • 1tsp salt
  • 1tsp white/brown sugar

How to make it?????

Pour 200 ml water in a pot and add vinegar and all the above mentioned spices. Bring to a boil over the hight heat, then reduce the heat and simmer for 5 minutes. Then, remove from the heat, and let it cool and flavour infuse.

Layer the cooked eggs, onion, chopped garlic, and sliced beetroot into a clean glass jar. Top with mixture of cooled vinegar and cover the eggs.

Seal the jar with a lid and refrigerated for 4 days. They will keep for up to 3 months in the fridge

for best quality

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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