Karaite eggs

[Scarecrow]

Scarecrow,
Understood In Shtebe, probably Meat 07 1 hour and warmed up until morning)

I read at Chuchelka's about enti eggs, it flashed in my mind that I should try. And a week later I saw this recipe, read all the pages in one gulp! You discuss everything so deliciously, so I'll try it tomorrow. So you say a couple of hours in a pressure cooker is enough? Or put it straight and go to sleep, and after turning it off, let it cool down until morning

Yeah, straight and leave

I steamed in Stebe for 40 minutes, great!

Karaites are Crimean Jews. Long-term boiling / baking of eggs is quite in the traditions of Jewish cuisine. Nowadays, this is also practiced when preparing Shabbat dishes, such as cholent / hamin or jahnun. Personally, I do this in a slow cooker, again when making hamina or jahnun. And it's lazy to cook eggs for so many hours on purpose

Crimean Karaites are a Turkic people. My great-grandmother self-denounced her nationality as * Black Bulgars *, ostensibly for the fact that they accepted a different faith, TORU.
Therefore, they did not have problems with the Pale of Settlement, like the Jews, they could live in capitals.
During the war, my curly, bursting,. full-breasted and with X-legged grandmother was taken to the Gestapo, given a slap in the face and kicked home
If she were Jewish, she would not have escaped with great fear.

[brendabaker]

brendabaker, Oksan, how interesting

though not about eggs

[Semitic theory]

Semitic theory According to some assumptions, the Karaite nationality comes from an ethnolinguistic Jewish group that preached pre-Talmudic Judaism. This theory was the only one until the end of the 19th century. Moreover, it was shared by the Karaites themselves. Today, this theory is subject to sharp criticism from the leaders of the ethnic group. It is not supported by the majority of members of the Karaite community either. However, adherents of the Jewish theory of origin still exist today. They stayed in Ukraine and Crimea.

Karaites traditionally practice Karaism, which, according to various sources, is either the fourth, smallest Abrahamic religion, or a special offshoot from Judaism. The service was conducted not only in the language of the Old Testament, but also in the Karaite language.

Ethnogenesis theories

"Khazar" version

According to this theory, the Karaites are the descendants of the Khazars, a Turkic nomadic people of the 7th-10th centuries, who converted to Judaism and whose settlement was Crimea.

Kumano-Kipchak "theory

According to this theory:
the ancestors of the East European Karaites do not come from Crimea;
the ancestors of the Crimean Karaites and Krymchaks came from the territories occupied by the Mongols (Northern Iran and the Lower Volga), from Byzantium, and, after the fall of Constantinople in 1453, from the Ottoman Empire.

"Jewish" version

According to this theory, the Karaites are a local Crimean group of Jews and are descended from the followers of the pre-Talmudic Judaism of the Sadducees, which broke away in the 8th century. in Baghdad into a separate religious sect ...
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So everything is complicated .....

Has anyone boiled these eggs in onion husks right away? Why divide and use two pots?

Yesterday I cooked in Shteba for a couple of 40 minutes, and then put it in the onion broth, boiled for a minute and that's it. By the way, there was a lot of damage in the fast car.

[Irina]

Since no one answered, she did everything herself: I put it in the husk at once, languishing for 90 5 hours, 1 egg burst, and I forgot to put salt! Today I boiled eggs in the husk for 10 minutes, did not color, turned on the languor for 4 hours 82 degrees. My husband ate the loaf, I smelled it - does it smell very smoky? or I didn't make it out! Today I added more salt!
Irinawhat a sweet ava

Oksana, last year I cooked in the husk right away, after having pierced each egg with a needle from the egg cooker, 8 hours, the taste is excellent, today I am also going to repeat it.

[Cvetaal]

Cvetaal, I did not pierce, I do not know how! 8 ocloc'k? it is also necessary to put on 8, and what is the temperature program?

I cooked on the stove in a saucepan over very low heat, I had an induction from 1 to 9, at 2 after boiling with the lid closed, there were rare gurgles. I pierce the special. with a needle that is mounted in the bottom of the glass from the egg cooker.

[Cvetaal]

Cvetaal, I understood, it means 95 degrees somewhere! Thank you, but I won't pierce, I'm afraid to be left without eggs!

I'm afraid to be left without eggs

A terrible thing !!!

[Loksa]

Loksa, I cooked

I already do not perceive eggs cooked by the usual method, only in Karaite, well, or according to ShuMashin.
And Easter is also a reason to cook them delicious.
Look, Karaite eggs in a dress.

[Taia]

TaiaWHAT ARE PLEASANT !!!!

CHRIST IS RISEN!!!

I set for the night in Shtebu, 93 degrees 8 hours. I was afraid to cook on pressure. It turned out interesting, unusual)))

By the way, I'm already in bed, but I get up and go to stuff Stebik with eggs ... That's what kind of people you are.

[Business]

Business, So how?

[Masha]

Masha, nothing to take a picture Wore to work - they say unusual, but tasty. I enjoyed it very much, especially with salt and pepper. The husband said "so-so", but in the morning not a single egg was left, he probably tasted
And I am VERY tasty!

[Business]

Business, Their beer is a magical snack

[Manya]

Their beer is a magical snack

Who would have known !!!

I would have already cooked it for a long time !!!

And what year, everything is just going ...

That's what you are Manya, was silent before ?!

[SchuMakher]

SchuMakher, Mash, but as luck would have it before the New Year said he does not drink

Added Monday 12 Dec 2016 10:05 AM

That's what you, Manya, were silent before ?!

Masha feels who needs to tell

Masha feels who needs to tell

That's what you, Manya, were silent before

I wrote about it by the way So sorry now about the missed high
I always brew beer for guests, it rolls well on new ones ... They clean, see the color and intelligently put it off, take the next one ... and there is the same ambush ...

Oooh, reminded ...
I have to cook it, it's so delicious!

I have never tried it. And how does the audience think: can you cook them for 20 hours, simultaneously with boiling the tongue using the sousvid technology? I'm just going to bang. There will be no boiling at all - 72 degrees. Or pull it out earlier?

I paint eggs in husks according to this recipe. Masha, I don't have enough time (I will have to run away). What do you think, in two or three hours, something similar will turn out?

[SchuMakher]

SchuMakher, Masha, I re-read the whole Temko Wait! Laughed :-) :-) :-)
I will definitely cook eggs!
And I also understood one thing - if it becomes sad, come here and read !!!!
You can forget about sadness, longing ...
Thanks for the recipe.

[mamusi]

mamusi,

[SchuMakher]

SchuMakher, Masha, interested in the recipe. Thank you!

And who can tell you, in a slow cooker at what temperature to simmer eggs? I have Shteba. I would be very grateful for the advice

[Svetlenki]

Svetlenki, I put on extinguishing. If you cook on the stove, it boils a little, which means 90-95 somewhere

I put in Polaris on the Stew for the night program, cooked for about 8 hours. The very thing!

[Inusya]

Inusya, you are my kitya

Thank you for reminding us that this is delicious. On Friday, a picnic with barbecue (at last the snowfalls are over), and this will be a world snack with meat and Georgian wines ...
We need to surprise the audience with something ...

Surprise guaranteed

Surprise is putting it mildly. My guests politely put it aside. Well, did not have time to warn them
I cooked it first in a cartoon, then just in a saucepan (I needed a cartoon). Interestingly, almost in the last half hour, the smell of smoked meats appeared from the saucepan. Nope, not burnt. I think I would have boiled for another hour and the eggs would have acquired such a smell, but it was already four in the morning. My main eaters are at work. At first they ate cautiously, then they came and asked what kind of "mine" they were (they brought in different eggs, but they had to put the "usual" eggs on the salad, they ate completely "in Karaite").
And here's what's interesting. Now I am listening to an audiobook, so there is also a mention of the Karaite cuisine. Let it be casually, but all the same. An interesting coincidence, a rare cuisine.

For those interested: Anna Berseneva, "All the Passions of the Metropolis". About the middle of the book

Girls, will they go to okroshka? Or not perverted?)

Mash, I'll go cook ...

Peace be with you bakers!

From the cold, the cabman loved what was fatter, and hardened eggs, and rolls, and hearth rushes on bran, and then always pea jelly
In most of the "popular" taverns in the area of ​​Trubnaya Square, Khitrovka and Staraya Square, Gilyarovsky ordered only sealed vodka and hardened eggs in shells.
Moscow and Muscovites

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[Anatoly]

Anatoly, Your balls eggs cooked by your _{(Yours, I was not mistaken?)} hands !!!

Please tell us in more detail where / in what was it cooked and how long in time?

Can you share your impressions of taste ?!

Peace be with you bakers!

I didn't cook eggs
I poured a fry of salt into the pan so that they would not roll, and put it in the oven on a small light - it turned out more than an hour, I did not exactly notice how long the dough came after the refrigerator and I put the bread to bake
It tasted like smoked, dense protein, soft yolk
Yes, before that I did it in a mini oven a couple of times, I have a small one and the temperature is not regulated only you can turn on one of two bulbs, the eggs burst not all true, I think because of the intensity of heating, but in the oven it turned out evenly and not hurriedly

[shade]

This morning for breakfast there were eggs boiled in Shteba at a temperature of 93, time 8 hours. Eggs did not pierce, one egg out of 10 burst. I really liked the eggs, they are beautiful, they are delicious. Thanks for the recipe, I'll try it in the oven again, shade, Thank you.

Peace be with you bakers!
I remembered this from my childhood - about the hardened / baked eggs, only then we covered them completely with salt and they were evenly baked and faster, and now I did not find containers that would completely fill all the large pans with salt

If this is a button accordion, then I humbly apologize!

Holders of thermo-pots, who, like me, have this thermo-pot turned on around the clock - in the morning, leaving for work, throw in a few eggs, - in the evening you will have such eggs ... Or in the evening, - in the morning ...