Pickled quail eggs

Name: Pickled quail eggs
Total time: 20 min
Yield: 1 large jar
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

Makes 1 large jar

Cooks In20 minutes plus marinating overnight

DifficultyNot too tricky

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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

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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Jamie Magazine

By Andy Harris

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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.