Best Pickled Quail Eggs Recipes

CAJUN PICKLED QUAIL EGGS

Steps:

• 1. Soak fresh eggs in warm water to remove any dirt and other stuff on the outer shells. Drain and rinse well then soak in cold water to make sure all residue is removed from the shells.
• 2. Boil eggs for 8 minutes and remove from heat. Drain boiling water and replace it with cold water. When water starts to get warm from the hot eggs, drain the water and replace with cold again. Do this several times to cool down the eggs. You can put the eggs in ice water if desired.
• 3. If you try to peel the eggs like a regular sized egg, you're going to lose a lot of eggs because the white tears so easily.
• 4. Put the eggs back into the pot that you boiled them in. (Don't do this in an aluminum pot! Use a glass, plastic, or stainless bowl.) Cover the eggs with white vinegar and let soak at least 10-12 hours or over night. The longer the better. The "spots" from the eggs will float to the surface and the shells will become soft and rubbery, making them super easy to peel. (See Notes Below)
• 5. In sterile jars put 1 garlic toe and 1 hot pepper in each jar then pack jars with eggs, about 12-13 eggs per 1/2 pint jar, depending on size of eggs. Set aside.
• 6. In water bath canning pot bring 6 inches of water to a boil.
• 7. Meanwhile, in a 2 quart saucepan add the remaining ingredients. Bring to a low boil. Cook for 3 minutes. Pour hot brine over eggs to completely cover.
• 8. Wipe rims well and place lids and bands on each jar, sealing tightly. Place jars in boiling water and make sure jars are covered by at least 1 inch. Bring back to a boil and boil 15 minutes.
• 9. Remove jars and let cool. Any jars that don't seal should be refrigerated and eaten first. Let sit for at least 2-3 weeks or more for best flavor.
• 10. NOTES: If you use regular salt instead of pickling salt the garlic will turn a bluish-green color. Food color (red or green), or beet juice may be added if desired.

PICKLED QUAIL EGGS RECIPE - (3.8/5)

Steps:

• First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours. After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

BEET-PICKLED QUAIL EGGS

Steps:

• Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.
• Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.
• Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.

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.

PICKLED QUAIL EGGS - DILL PICKLING

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.

SMOKED TROUT DIP WITH PICKLED VEGGIES AND QUAIL EGGS

Steps:

• Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
• For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
• Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
• For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
• Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
• Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
• Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.

PICKLED QUAIL EGGS

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.

PICKLED QUAIL EGGS - RED WINE VINEGAR

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.

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.