Jamie drizzling honey on top of a fig tart

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Pickled Quail Eggs
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Pickled quail eggs

Pickled Quail Eggs
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20 mins plus marinating overnight
Not Too Tricky

makes 1 large jar

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

24 quail eggs

2 shallots

120ml white wine vinegar

60ml dry white wine

¼ teaspoon celery seeds

¼ teaspoon aniseed

8 cloves

2 fresh bay leaves

½ teaspoon each fennel seeds, peppercorns, coriander seeds

½ teaspoon paprika

½ teaspoon sea salt

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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