Karaite eggs

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Karaite eggs

Category: Dairy and egg dishes

Ingredients
Eggs
Water
Salt

Cooking method

• It's very simple: pierce the egg, put it in cold water, add salt and cook .... 6-8 hours!

Time for preparing:

6 - 8 hours

Cooking program:

plate, MV

Note

Due to the prolonged exposure of boiling water to water, a prolonged denaturation of the protein occurs, the protein acquires a pronounced brown tint and a very pleasant smoky aroma (well, about the same happens with baked milk)

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Where did this recipe come from in our family, I don’t know, but this is how our eggs are boiled for a long time! According to legend, the ancient Karaites baked eggs by burying them in hot sand (yumurta is a baked egg with salt and pepper).

Chicken eggs are a valuable food product. In addition to biologically important protein, they contain minerals such as potassium, sodium, calcium, magnesium, iron and phosphorus. The content of vitamins in the egg is especially high at a time when chickens receive fresh green food. But the yolk contains fats and substances similar to fats, one of them is cholesterol, so over the age of 30 you need to limit the use of this product. You should know that hard-boiled eggs are difficult for the body to digest, and soft-boiled eggs, scrambled eggs, scrambled eggs, casseroles are included in diet menus. If you decide to cook an egg dish, you need to remember the following. A stale egg can ruin the entire meal. Therefore, each egg must first be broken into a separate bowl, checked for freshness, and then poured into the prepared dish.
The yolk can be separated from the white by breaking the egg on the edge of the bowl and letting the white drain into it, pouring the yolk from one half of the shell to the other.
Protein "snow" is obtained only by whipping a very fresh egg. You can beat it faster in a chilled bowl by adding a pinch of salt or sugar. Do not use aluminum or enamel pans for this, as the "snow" will turn gray.

6-8 hours !!!! Gas or electric stove? Will the water boil away? Well this should be constantly added? Yes, Mashun?

[MariV]

MariV I put it on a small fire and close it with a lid, the water practically does not boil away ... You can cook in a multi, there will be no problems, put it overnight and ... free until morning

OK; what about Karaimo-Turkic or Karaimo-Jewish cuisine?

Like that ... I, kaneshna, closer to Karaite-Jewish

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 on purpose to cook eggs for so many hours - I'm lazy

[incorrect and undesirable]

"The term" Karaim "has a double meaning, and denotes both an ethnic group and an adherent of the Karaite faith of any nationality. The ambiguity of the term" Karaim "can cause terminological confusion. Therefore, the use of the term" Karaite "without explanation incorrect and undesirable... In official documents, it is enough to confine oneself to the term "Crimean (Lithuanian, Lutsk-Galich) Karaites", indicating both the nationality and the territory of the formation of the ethnos (as in relation to, for example, the Crimean Tatars). In Soviet Turkic studies, the term "Karaites" stuck with the name, first of all, of the Karaite ethnos. "
Musaev K.M.Grammar of the Karaite language. Phonetics and morphology. - M .: Nauka, 1964 - P. 6

The etymology of the word "karaite" is associated with the Hebrew verb kara (Hebrew קרא) (to read), associated with the Holy Scriptures Mikra (Hebrew מקרא).

[incorrect and undesirable]

"The term" Karaim "has a double meaning, and denotes both an ethnic group and an adherent of the Karaite faith of any nationality. The ambiguity of the term" Karaim "can cause terminological confusion. Therefore, the use of the term" Karaite "without explanation incorrect and undesirable... In official documents, it is enough to confine oneself to the term "Crimean (Lithuanian, Lutsk-Galich) Karaites", indicating both the nationality and the territory of formation of the ethnos (as in relation to, for example, the Crimean Tatars). In Soviet Turkic studies, the term "Karaites" stuck with the name, first of all, of the Karaite ethnos. "
Musaev K.M.Grammar of the Karaite language. Phonetics and morphology. - M .: Nauka, 1964 - P. 6

The etymology of the word "Karaite" is associated with the Hebrew verb kara (Hebrew קרא) (to read), associated with the Holy Scriptures Mikra (Hebrew מקרא).

For starters, the Karaites - they practice Judaism. The Karaite faith as such does not exist. Perhaps the Karaites have some differences with Judaism, but not significant ones. Just like in Christianity, there are different interpretations and trends in any other faith. Jews call themselves “the people of the book,” that is, the very Holy Scripture. "That is, Jewry is defined not by ethnicity, but by the confession of Judaism. For example: Ashkenazim (Jews of European type and origin), Sephardi (Turkic -Mediterranean type), and Jews from Ethiopia and other African countries (blacks of African type), who are strikingly different from Ashkenazi and Sephardic ethnic groups.During the Stalinist persecutions, Crimean Jews chose to call themselves "Karaite" in order to avoid repression based on ethnicity. In the same way as the Caucasian Mountain Jews call themselves “tats.” Because of this, during the time of mass emigration of Jews, Israel refused to accept Crimean Jews. Like, “they betrayed the name of their people and abandoned it.” Unlike the Karaites, Tatam managed to prove their Jewishness, and many of them were accepted in Israel.

Once upon a time I had to try this recipe. Thanks for reminding me. I then thought, well, eggs have been boiled for so many hours, they will be boiled. Noooo!
It was this "smoky flavor" that struck! We must prepare!

[ate! Liked! Alive! Really Stellick?]

ate! Liked! Alive! Really Stellick?

Even Stella is silent ... that's how it will respond, I'll cook it ...

I’m alive, alive! Due to the high cost of electricity, I don't cook at home, but I enjoyed eating these eggs prepared by Mashunka's mother on free electricity in the hotel.
An excellent method if you need to take eggs with you on the road - they will definitely not spoil.

[prepared by mommy Mashunki]

I’m alive, alive!

Now you can cook! I went to read the recipe.

prepared by mommy Mashunki on free electricity in the hotel.

Sternushka, have you already met Manyashina's mom?

So I never heard of it! Maria, thanks for the interesting recipe. Hunt also try.
Pierce the egg. With a needle?

[Olga]

Olga
Ol, when are you planning to cook a test batch?

[Sternushka]

Sternushka, have you already met Manyashina's mom?

And then!

[Olga]

Olga yeah, from the blunt end you can use a needle, but I have a special piercing

Crochet cook, friend, cook!

And they crossed in Berlin, last summer !!!

I wonder what happens if the eggs are boiled even longer - 100 hours, for example?
Can we get a super cool delicacy ?!

I wonder what happens if the eggs are boiled even longer - 100 hours, for example?
Can we get a super cool delicacy ?!

Check it out and tell us ...

["per"]

Check it out and tell us ...

I vote "per" !!! Well, I mean "per" then to check and tell us ...

I wonder what happens if the eggs are boiled even longer - 100 hours, for example?
Can we get a super cool delicacy ?!

saw, Shura, saw, they are golden! and the result in the studio

I almost boil eggs for Easter (in a low boil in onion skins), but ... only 2 hours and believe me the protein has the same color. Long-boiled eggs taste awesome!
For a whole year then I wait for a reason to cook.

I ate them !!

Manya brought to me they are very tasty, like smoked ones, such as melted, delicious, aaaa ...

the photo does not reflect the color - they are like fermented baked milk, a little darker, like coffee with a lot of milk .. very beautiful and tasty!

beckoning, thank you !!!

Why pierce the egg?

[Lisss's]

Lisss's ON ZDOROVICHKO !!!!

Lenhcik what would not burst

but I was thinking all the time - well, why put eggs in hamin ??? you can cook the egg separately, but it turns out that it's not so simple ... I'll have to try ...

[danuca]

danuca try, you will not regret, really very original "tasty" taste

Why pierce the egg?

Indeed, why?

[Alxndr]

Alxndr Once again: what would not burst When you pierce an egg from a blunt end, during cooking, when the mass of an egg expands when heated, it fills the place of an air bubble, the air from which comes out through the hole that you pierced I clearly explained?

[Alxndr]

Alxndr once again: what would not burst

I apologize for the inattention. All clear.

Very tasty, I confirm! On Easter I cooked eggs in the Elby pressure cooker on the "beans" mode for 1 hour. The protein turned out to be the color of baked milk or fermented baked milk and acquired some kind of slightly smoked taste, the yolk became tender, reminiscent of pate, and even its taste was not an ordinary egg, but the taste of meat!
Piercing an egg from the blunt side with a needle did not help - out of 12 eggs, maybe only one did not crack, but the protein did not come out of the cracks into the water, after cooling the cracks closed.
And one more thing: I boiled eggs in a pressure cooker immediately in onion skins.
For an hour of cooking, the water almost did not boil away, I think, if we assume that the pressure cooker cuts the cooking time of products by three times, then you could cook for another hour so that it would be like in a regular saucepan for 6-8 hours.

Husband said you can cook more

Oh, how glad I am that ponra))) I still salt the water hard, then even if it bursts, it does not flow out. We have the same Karaite for Easter

[nor]

Mashunya and I had Karaite eggs for Easter, cooked in a slow cooker, did not pierce anything and it turns out that she forgot to put salt, just found it, did it from memory. In a slow nozzle on a low setting, the water and eggs did not even budge, when I looked in the morning, small air bubbles rose in the water like in an aquarium and nor one thing egg not burst, then put onion skins and left for an hour and voila, a combination of two cultures. I liked the taste very much, thanks for sharing the recipe.

But such eggs in Karaite were obtained from quail eggs. I cooked again in the pressure cooker the stewing mode for two hours.

I do not cook such eggs on purpose. Only when in a slow cooker I make Cholent (Khamin) or Jahnun.

[SeredaG]

SeredaG Did you like it?

Yes, Lukewarm, they were generally tender and with a special melted aroma.

Unfortunately, I got the idea to make pickled eggs out of them in Chinese (in soy sauce with ginger and garlic) and from this marinade they became harsh and their wonderful specific aroma was gone. it is better to eat them like that - as an independent snack, without any marinades.

Yes, they should be roughened in the sauce .... As an appetizer for beer or sandwiches, they are very good! Bon Appetit!

I'll start with Hasek, Confessions of a Bachelor, which describes the torture of trying to boil soft-boiled eggs.

“I have a kind old aunt who from time to time is exposed to surges of love for relatives ... The postman handed me a large basket, in which I found eggs and the following touching letter.
“Dear nephew!
How glad I am to send you a basket of eggs from my farm. I love you, dear boy, very much, and since I think that I have not long to live, I am sending you the last proof of my attention to you.Cook them soft-boiled yourself, eat and remember your good old aunt Anna. Let these sixty eggs remind you of a small house in the north, where chickens cackle cheerfully and remember you together with your dearly loving you
aunt_Anna_ ".

Out of gratitude to my aunt, I decided to boil all sixty soft-boiled eggs at once.
...
I thought for a very long time about how to do this. Suddenly I found myself in a very unpleasant position. I know that the newspapers often laughed at the wives who do not know how to boil soft-boiled eggs. But never before has it been written anywhere about how old bachelors boil eggs.
...
The encyclopedia mentioned that eggs are cooked in various ways, but in what way - it remained a mystery to me even after three days of careful scanning of the encyclopedic dictionary. (this is what people had to do before the internet age)
True, in passing in this venerable book, there was mention of boiling eggs: “In England, eggs are in most cases a food item and are eaten raw or boiled. Cook them hard-boiled or soft-boiled. Almost every English family has soft-boiled eggs for breakfast. "
But how exactly to bring the eggs into a semi-liquid state, that is, soft-boiled, not a word was said about this.
I had no choice but to try to boil soft-boiled eggs myself and achieve a favorable result at least at the cost of spoiling a few pieces. To do this, I bought an alcohol lamp, five liters of alcohol and a Pappen cauldron, which I learned to use while studying physics at the gymnasium. Then I got down to business. I poured water into Pappen's cauldron, put ten eggs in the water, and lit the spirit lamp. After a quarter of an hour, I took out the first egg, broke it - it was cool. Smashed another - also cool. All the eggs were still hard. Then I peeled them off, put them back in Pappen's cauldron and cooked for an hour. The eggs continued to be hard. I cooked them until early in the morning, and they were steep and hard all the time.
In the morning I was found lying in a basket of eggs, where I fell in irritation because I had not been able to cook a single egg to a semi-liquid state.

The eggs stayed cool. "

Apparently, Hasek himself did not experiment with boiling eggs overnight.
Putting eggs in the cartoon and putting in the evening for an 8-hour stewing in the morning, I got eggs not at all of a "rubber" consistency, but tender and tasty, the color of boiled condensed milk. So the author was wrong - he would have cooked it until the morning, got an amazing dish.
Thanks for the recipe!

And I ate such eggs even in my distant childhood and did not even imagine that they were "in Karaite". My great-grandmother baked them in a Russian stove, in a cast iron, we called them so - baked eggs.
Mash, thanks for reminding

I want to ask you!
Now, if you cook yazzy in a pressure cooker
then prick or not?
and now if you cook how much chasoff then?
I became interspersed
I didn't eat that.
why is it 8 hours and cheburash in a pressure cooker yes7
for a long time then :-(
But entertaining!

[Che]

Che, it is necessary to pierce unambiguously, but in time, so I think that 3 hours will be enough ... Cook, scold the water, do not forget to salt ...
Read the 30th answer, SeredaG cooked for an hour on the "beans" mode. Do you have such a mode?

Cook, scold

Harasho!
I will do it in a Belgian way!
So see it like:
I'll start to cook in a mousie. Not to pierce (Is this a PaBelgian libretto?)
Path will be Aldante ..
Hot eggs are already boiled in boiled water in a pressure cooker and lock them there for the night!
WHAT!
And the Finale!
Stormy Rygoletto ...
I sazhru them in the morning!
S?
And finally, the Jews don’t GO !!
This is naughty for them!
The eggs are patho what from the chicken! And they didn’t decide who came before? chicken or itzo? : -0

Hot eggs are already boiled in boiled water in a pressure cooker and lock them there for the night!

abaldel? This is how much you collect them to cook?

Read the 30th answer, SeredaG cooked for an hour on the "beans" mode. Do you have such a mode?

And finally, the Jews don’t GO !!

go, how! The main thing is that there was no "blood" in the yolk ....

on the "beans" mode Do you have such a mode?

there is, but I want to complete them .. that would be a CHORN color! :-)
on beans but until the morning!
hours so until 12 noon.
12 days morning for me! :-) earlier :-)

that would be CHORny color! :-)

Like that?

I pierced. And I salted the water. Probably very cool, because in the end the eggs turned out to be salty. We have already discussed in the pressure cooker, less than 8 hours.
Give the cartoon to the masses !!! (in the absence of a stove in a city apartment) I pressed two buttons - and had breakfast with an exotic dish!

[Marusya]

Marusya, ugh, unappetizing! Is this not a Chinese dish (the one made from rotten duck eggs)?