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Pickled quail eggs
Dairy-free
df
Vegetarian
v
Pickled quail eggs
Dairy-free
df
Vegetarian
v
Makes
1 large jar
Cooks In
20 minutes plus marinating overnight
Difficulty
Not too tricky
Jamie Magazine
Eggs
Snacks
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Nutrition per serving
Calories
34
2%
Fat
2.3g
3%
Saturates
0.6g
3%
Sugars
0.1g
0%
Salt
0.2g
3%
Protein
2.7g
5%
Carbs
0.2g
0%
Fibre
0g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
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
Tap For Method
Recipe From
Jamie Magazine
By Andy Harris
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Tap For Ingredients
Method
Boil and peel the quail eggs. Peel and slice the shallots.
Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.
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Recipe From
Jamie Magazine
By Andy Harris
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