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Pickled quail eggs
Dairy-free
df
Vegetarian
v
Pickled quail eggs
Dairy-free
df
Vegetarian
v
Serves
Makes
1 large jar
Time
Cooks In
20 minutes plus marinating overnight
Difficulty
Not too tricky
Jamie Magazine
Eggs
Snacks
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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
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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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
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By Andy Harris
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