Prep Time
15 min
Yields
4 servings
Pickled eggs are a great addition to meat and cheese boards, a side for sandwiches, or just as a midnight snack by the handful.
Recipe by Dan Clapson using a mystery ingredient – quail eggs – from a Chopped Canada challenge. See the full post here.
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ingredients
Quick-Pickled Quail Eggs
1
cup white vinegar
½
cup water
2
tsp salt
2
tsp sugar
1
tsp pickling spice
½
tsp whole black peppercorns
24
quail eggs, hard-boiled and peeled
Salad
3
cup water
12
quail eggs
1
head butter leaf lettuce, leaves removed, washed and gently patted dry
⅔
cup cherry tomatoes, halved
⅔
cup candied salmon, broken into 1-inch pieces
⅔
cup snow peas
½
red onion, thinly sliced
¼
cup kalamata olives, pitted and halved
salt and pepper, to season
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directions
Step 1
Bring first 6 ingredients to a boil in a small pot.
Step 2
Place quail eggs in a 16-oz mason jar and pour hot liquid over top.
Step 3
Let cool, seal and place in fridge for at least 6 hours before using, overnight is best.
Step 4
Will keep for up to 1 week on the fridge.
Step 5
Bring water to a standing boil on high heat in a medium pot.
Step 6
Carefully place the quail eggs in the water and let cook for 2 ½ minutes.
Step 7
Transfer from pot into cold water bath and let sit for 2 minutes.
Step 8
Peel eggs and cut into halves.