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Pickled quail eggs

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Ingredients for 1 servings:

  • 30 quail eggs
  • 700 ml water
  • 30 g salt
  • 1 clove(s) garlic with skin, 1 piece onion skin
  • 6 grains of allspice
  • 6 peppercorns

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Bring the water to a boil with the salt, sliced ​​garlic clove, some onion skin, and spices and let it steep. Boil the quail eggs for 4 minutes and then rinse. When they’re firm enough to touch, crack them all over with a teaspoon and layer them in a 1-liter screw-top jar. Pour the hot marinade over them and, once the liquid has cooled slightly, seal the jar. Let steep for at least 24 hours. The quail eggs are delicious on their own or halved and drizzled with a little balsamic vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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