Pickled Quail Eggs
This is a super quick and simple recipe for pickling quail eggs.
We have a quail cage with three laying girls who are so confused by our Orcadian summer (we are experiencing a simmer dim, a time when the sun doesn’t fully set in summer) that they are laying two eggs a day each! This is really lucky for us as we love fresh quail eggs so much that we decided to pickle some for the darker winter months.
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The quail eggs are super cute, tiny and beautifully speckled. Their small size makes them a perfect finger-food serving for parties, lunches, after-dinner nibbles and, I would presume, would be fantastic as a healthy snack for children!
The video below demonstrates how we usually pickle our quail eggs - we just throw it all in and see what happens! But I went back and did it again to bring you a more detailed recipe with measurements and directions.
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Equipment:
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Ingredients:
- 12 quail eggs
- 150ml of vinegar (we used white spirit vinegar, but you can use malt vinegar as well)
- 1 tablespoon (15ml) of mustard seeds
- 1 teaspoon (5ml) of whole black pepprecorns
- ½ teaspoon (2.5ml) of ground garlic (equivalent to 1 clove of fresh garlic)
- A shake of cloves (about 20)
Method:
Pour the vinegar into a saucepan and bring it to gentle heat.
Pour the vinegar into a saucepan and bring it to gentle heat.
Bring the vinegar to the boil and simmer it for 10 - 15 minutes to let the flavour infuse and become friends.
Whilst your vinegar is becoming, prepare your eggs.
Bring some water to a boil and then gently lower the quail eggs into the boiling water (using a spoon will make this job easier). Boil the quail eggs for 2 minutes, if you like the yolks slightly runny or 3 minutes if you like them hard - it is all a personal preference. We love soft yolks so we boiled ours for 2 minutes. We found that there is no need to stir the eggs, as some recipes online may have you do.
Once the eggs are ready, quickly place them into some cold water or simply run them under a cold tap. Cooling them down makes the eggshells easier to peel.
Peel the eggs, ensuring no shell is remaining. I like to run them under cold water to make sure the eggs are nice and clean. They are small and the job can seem fiddly but they are really easy to peel.
Squeeze the eggs into sterile jars as tightly as you can and pour the hot vinegar over the eggs, to the very top.
Seal the jars, put them in a cold dark place (like a fridge) for a few days. They are now ready to test or store until you fancy them.
We think that as long as the jars are tightly closed, pickled eggs can be stored for up to a year. But trust me, pickled quail eggs are so good, they won’t last that long!
We tried these a few days later and they were perfect! Still soft and unmistakably creamy on the inside but now boasting a firm and sour egg white. Delicious!
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