Pickled Quail Eggs
I love pickled eggs, and when I recently got my hands on some beautiful little quail eggs, hmmm, I thought to myself, why not try to pickle these beautiful quail eggs? The results were delicious, and one or two pickled quail eggs is a great protein-filled snack when you need a little extra energy boost.
Peeling quail eggs after hard boiling them can be a little tricky, and I'm glad to report that after peeling 200 little quail eggs, I really had the hang of it. The brine is easy to make, and it works great to let the brine cool while you peel the quail eggs.
I added some different fresh ingredients to each pickled quail egg jar: a hot chili pepper, a bunch of fresh thyme, whole peppercorns and whole, peeled garlic. These pickled quail eggs are fun and different, and if you like regular pickled eggs, I am sure you will love this mini version!
The finished pickled quail eggs!
Hard boiled quail eggs, waiting to be peeled.
I cut this hard-boiled quail egg in half so you can see how perfectly the yolk is cooked.
Pickled Quail Eggs
- 48 quail eggs, hard boiled and peeled
- 2 cups white vinegar
- 1 cup rice wine vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves of garlic, peeled
- 1 teaspoon whole peppercorns
- 1/2 teaspoon whole allspice berries
- 3 to 5 whole cloves
- 1 teaspoon mustard seeds
- Bring all ingredients except quail eggs to a simmer on the stovetop and stir for about one minute, or until the salt and sugar are both dissolved. Remove from stovetop and set aside to cool completely. Meanwhile, place raw quail eggs in a saucepan (you might have to do this in a couple of different batches, depending on the size of your saucepan). Add cool water to cover quail eggs by 1 inch. Bring to a boil over medium-high heat (watch carefully!) and when water starts to boil, start your timer for 5 minutes and stir the quail eggs for about 2 minutes (this helps to set the yolk in the middle of the egg). After 5 minutes, immediately remove hard boiled quail eggs to an ice water bath.
- Peel cooled quail eggs by pinching off the large egs of the egg, making sure to get through the membrane. Now the membrane/shell should peel off in strips.
- Place peeled quail eggs in jar. Pour brine and spices over quail eggs. Place lid on jar and store in the refrigerator for at least one week before eating (this allows the flavors to infuse into each delicious egg!).