Pickled quail eggs

Pickled quail eggs

Pickled quail eggs

Serves Makes 1 large jar
Time Cooks In20 minutes plus marinating overnight
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

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.
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris