Jamie Oliver

Pickled quail eggs

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Pickled quail eggs

Makes 1 large jar
Cooks In20 minutes plus marinating overnight
DifficultyNot too tricky
Nutrition per serving
  • Calories
    34
    2%
  • Fat
    2.3g
    3%
  • Saturates
    0.6g
    3%
  • Protein
    2.7g
    6%
  • Carbs
    0.2g
    0%
  • Sugars
    0.1g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 24 quail eggs
  • 2 shallots
  • 120 ml white wine vinegar
  • 60 ml dry white wine
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon aniseed
  • 8 cloves
  • 2 fresh bay leaves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
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Method

  1. Boil and peel the quail eggs. Peel and slice the shallots.
  2. Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
  3. Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.

Tip

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Nutrition per serving
  • Calories
    34
    2%
  • Fat
    2.3g
    3%
  • Saturates
    0.6g
    3%
  • Protein
    2.7g
    6%
  • Carbs
    0.2g
    0%
  • Sugars
    0.1g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0g
    -

Of an adult's reference intake


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