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Quick-Pickled Quail Eggs

Quail egg
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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
cup cherry tomatoes, halved
cup candied salmon, broken into 1-inch pieces
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.

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My rating for Quick-Pickled Quail Eggs
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