Jamie Oliver

Pickled quail eggs

Pickled quail eggs
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Pickled quail eggs

Makes 1 large jar
Cooks In20 minutes plus marinating overnight
DifficultyNot too tricky
Nutrition per serving
  • Calories
    34
    2%
  • Fat
    2.3g
    3%
  • Saturates
    0.6g
    3%
  • Protein
    2.7g
    5%
  • Carbs
    0.2g
    0%
  • Sugars
    0.1g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
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
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
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.
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Nutrition per serving
  • Calories
    34
    2%
  • Fat
    2.3g
    3%
  • Saturates
    0.6g
    3%
  • Protein
    2.7g
    5%
  • Carbs
    0.2g
    0%
  • Sugars
    0.1g
    0%
  • Salt
    0.2g
    3%
  • Fibre
    0g
    -

Of an adult's reference intake