01.06.2020
90
Recipe information
Cooking:
4 hour
Servings per container:
4
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
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Ingredients

№ Title Value
1. Vegetable oil 1.5 art. l
2. Garlic 2 clove
3. Salt 1 Tsp
4. Water 1 Art.
5. Vinegar 9% 2 art. l
6. Allspice 5 PC.
7. Bay leaf 2 PC.
8. Soy sauce 3 art. l
9. Rosemary 1 twig
10. Beet 1 PC.
11. Quail egg 10 PC.

Cooking

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. 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. 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. 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. Remove the eggs from the marinade and serve.

5. Stage

Bon Appetit!!!

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