Cajun Pickled Quail Eggs Recipes

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CAJUN PICKLED EGGS



Cajun Pickled Eggs image

Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that's sooooooo much more than the sum of its parts.

Provided by Camilla Wynne

Categories     Appetizers

Time P14D

Number Of Ingredients 4

10 to 12 large hard-cooked eggs
1 tablespoon store-bought or homemade Cajun seasoning
1 cup plus 2 tablespoons store-bought or homemade hot pepper sauce
6 tablespoons distilled white vinegar

Steps:

  • Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
  • In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
  • Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)

Nutrition Facts : ServingSize 1 egg, Calories 84 kcal, Carbohydrate 1 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

HOT PICKLED QUAIL EGGS



Hot Pickled Quail Eggs image

Provided by Food Network

Categories     appetizer

Time 1h2m

Yield 2 pints

Number Of Ingredients 11

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

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 RECIPE - (3.8/5)



Pickled Quail Eggs Recipe - (3.8/5) image

Provided by Pattywak

Number Of Ingredients 11

PICKLING INGREDIENTS:
25 quail eggs, boiled
1 1/2 cup vinegar
1 cup water
3/4 teaspoon dill seed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice
1/2 teaspoon garlic, minced
1/4 teaspoon red pepper or any Louisiana Hot Sauce (optional for spicy)

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.

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