PICKLED QUAIL EGGS
Pickled quail eggs are tiny delicious treats that are easy to make at home.
Time P7DT5m
Number Of Ingredients 8
Steps:
- Hard boil and peel quail eggs as described above. Place the clean, peeled eggs in a jar.
- Bring all other ingredients to a boil on the stovetop and stir for about 1 minute until salt is dissolved.
- Pour hot brine and spices over quail eggs in a jar.
- Seal lid and store in the refrigerator for at least 1 week before eating to allow the flavors to infuse.
PICKLED QUAIL EGGS - DILL PICKLING
One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.
Provided by Diann is Cooking
Categories < 15 Mins
Time 5m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
- Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
- Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.
Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 3, Cholesterol 723.4, Sodium 121.1, Carbohydrate 0.8, Sugar 0.4, Protein 11.3
PICKLED QUAIL EGGS
A simple and unusual item for a cocktail party or just for snacks. I get cans of the quail eggs already cooked from the asian market. The resulting eggs are bright yellow and full of delicious flavor.
Provided by QG6380
Categories Lunch/Snacks
Time P1DT5m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Drain the eggs, add to a non-reactive container.
- Add the peppers and juice.
- Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
- Serve eggs with pepper rings, with salt and pepper on the side if desired.
HOT PICKLED QUAIL EGGS
Steps:
- Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
- Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
- Allow properly sealed jars to sit at least 2 weeks before eating.
PICKLED QUAIL EGGS - RED WINE VINEGAR
One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time.
Provided by Diann is Cooking
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.).
- In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish), and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you.
- Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
- Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.
PICKLED QUAIL EGGS
Steps:
- Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
- While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
- Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.
NIF'S DILLED QUAIL EGGS
Before you say "EWWW! Quail eggs!!!", you really have to try these. They are a lot like chicken eggs, but smaller (obviously!) and a little smoother tasting. My grocery store carries them but if you can't find them, check out an Asian market. I don't put a lot of seasoning into the deviled mixture because these little guys don't want to be overpowered. They present beautifully on a nest of persley or dill and taste very good. Enjoy!
Provided by Nif_H
Categories < 30 Mins
Time 25m
Yield 36 half eggs
Number Of Ingredients 5
Steps:
- Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
- Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
- To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
- Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
- Garnish with fresh dill or chives.
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