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

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.