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Pickled quail eggs
Pickled quail eggs
Makes 1 large jar
Cooks In20 minutes plus marinating overnight
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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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
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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.
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