Pickled Quail Eggs Recipe
Pickled Quail Eggs
Tangy Brilliant Pink Eggs
I love me some pickled eggs - and I just think these are so beautiful. Pickled quail eggs are new to me, and it has been love at first bite. These little delicious globes go amazing on salads, or right out of the fridge with a sprinkle of salt.
Ingredients
quail eggs
PICKLING LIQUID
1 cup water
1/2 cup vinegar
2 beets | peeled and sliced
1 shallot | sliced into thick-ish rings
1 teaspoon sugar
1/2 teaspoon black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon mustard seeds
1 tsp salt
Instructions
Step One
Start a pot of water to simmer on the stove. Once the water is just about to boil, add the quail eggs and cook for 3-4 minutes. Immediately strain the eggs and place them into an ice bath. Let them cool completely. Peel. Set aside.
Step Two
To make the pickling liquid, combine all of the ingredients into a small pot, bring to a boil, then reduce to a simmer for 10 minutes.
Step Three
Place the peeled eggs into a glass jar and pour in the marinade, making sure that the marinade covers the eggs. Cover. Once cooled, transfer the jar to the fridge, and let marinate overnight. Enjoy..