PICKLED QUAIL EGGS
Provided by Andy Harris
Categories Snacks Jamie Magazine Eggs Sides Sauces & condiments
Time 20m
Yield 1 large jar
Number Of Ingredients 13
Steps:
- Boil and peel the quail eggs. Peel and slice the shallots.
- Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
- Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.
Nutrition Facts : Calories 34 calories, Fat 2.3 g fat, SaturatedFat 0.6 g saturated fat, Protein 2.7 g protein, Carbohydrate 0.2 g carbohydrate, Sugar 0.1 g sugar, Sodium 0.2 g salt, Fiber 0 g fibre
PICKLED QUAIL EGGS RECIPE - (3.8/5)
Provided by Pattywak
Number Of Ingredients 11
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
A pickling liquid made with beets, white balsamic vinegar, and aromatics gives these diminutive eggs their striking color and flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P4D
Yield Serves 6 to 8
Number Of Ingredients 8
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.
SWEET PICKLED EGGS
Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.
Provided by Tracy Mulder
Categories Appetizers and Snacks Pickled Egg Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g
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
Categories Egg Appetizer Freeze/Chill Cocktail Party Picnic Wedding Chill Engagement Party Bon Appétit Fat Free Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 eggs
Number Of Ingredients 5
Steps:
- Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool.
- Gently tap top and bottom ends of each egg on work surface to loosen shell. Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers. Repeat with remaining eggs.
- Place peeled eggs in 1 1/2- to 2-cup glass jar with lid. Add remaining 1 cup vinegar. Close jar; refrigerate at least 1 day and up to 2 days. Add 1 tablespoon coarse salt. Close jar and shake gently; chill 24 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.
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.
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
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.
More about "pickled quail eggs recipes"
HOMEMADE PICKLED QUAIL EGGS - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.3/5 (41)Servings 12Cuisine CondimentTotal Time 168 hrs 5 mins
- Bring all other ingredients to a boil on the stovetop and stir for about 1 minute until salt is dissolved.
- Seal lid and store in the refrigerator for at least 1 week before eating to allow the flavors to infuse.
FIVE EASY PICKLED EGG RECIPES - BACKYARD POULTRY
From backyardpoultry.iamcountryside.com
10 BEST PICKLED QUAIL EGGS RECIPES | YUMMLY
THREE WAYS TO SERVE PICKLED QUAIL EGGS
From springcreekquail.ca
THE BEST IDEAS FOR PICKLED QUAIL EGGS - BEST RECIPES …
From delishcooking101.com
CAJUN PICKLED EGGS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SOY-PICKLED QUAIL'S EGGS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PICKLED QUAIL EGGS RECIPE | PBS FOOD
From pbs.org
CAVIAR DEVILED PICKLED QUAIL EGGS RECIPE - COOKING …
From cookingwithjanica.com
PICKLED QUAIL EGGS WITH A KICK QUICK AND YUMMY
From imperfectlyhappy.com
PICKLED QUAIL EGGS RECIPE | BON APPéTIT
From bonappetit.com
HOW TO PICKLE QUAIL EGGS (WITH PICTURES) - WIKIHOW
From wikihow.com
NATURALLY DYED RAINBOW PICKLED QUAIL EGGS - ALPHAFOODIE
From alphafoodie.com
10 BEST PICKLED QUAIL EGGS RECIPES | YUMMLY
From yummly.co.uk
SCRAMBLED QUAIL EGGS - SPRING CREEK QUAIL EGGS
From springcreekquail.ca
QUAIL EGGS FOR SALE BEST RECIPES
From findrecipes.info
PICKLED QUAILS EGGS INSPIRED BY JAMIE OLIVER - LAVENDER AND LIME
From tandysinclair.com
2 PICKLING QUAIL EGGS RECIPES | JULY 2022 | RECIPE SELF
From recipeself.com
PICKLED QUAILS' EGGS RECIPE - POULTRY KEEPER
From poultrykeeper.com
JALAPENO PICKLED QUAIL EGGS - COOKING WITH CARLEE
From cookingwithcarlee.com
HOT PICKLED QUAIL EGGS | EMERILS.COM
From emerils.com
PICKLED QUAIL EGGS (AN EASY AND DELICIOUS WAY TO PRESERVE EGGS)
From luminouslife.online
11 BEST QUAIL EGG RECIPES - IZZYCOOKING
From izzycooking.com
RECIPE: PICKLED QUAIL EGGS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
10 BEST PICKLED QUAIL EGGS RECIPES | YUMMLY
From yummly.com
BEST QUAIL'S EGG RECIPES | OLIVEMAGAZINE
From olivemagazine.com
PICKLED EGGS (QUAIL OR HEN) - GREEK GOES KETO SUMMER EDITION
From greekgoesketo.com
PICKLED QUAIL EGGS | FOODTALK
From foodtalkdaily.com
TIPS, TRICKS & RECIPES FOR QUAIL EGGS - COOKING WITH CARLEE
From cookingwithcarlee.com
PICKLED QUAIL EGGS - GREATIST
From greatist.com
EASY PICKLED QUAIL EGGS RECIPE | A FARM GIRL IN THE MAKING
From afarmgirlinthemaking.com
EASY SPICY PICKLED QUAIL EGG RECIPE FOR BEGINNERS
From humblyrootedhome.com
EASY RECIPE FOR PICKLED EGGS IN DILL PICKLE BRINE
From humblyrootedhome.com
HOW TO MAKE PICKLED QUAIL EGGS - RECIPE MASH
From recipemash.com
PICKLED QUAIL EGGS FOR SALE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST QUICK-PICKLED QUAIL EGGS RECIPES | FOOD NETWORK …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #appetizers #lunch #snacks #eggs-dairy #1-day-or-more #easy #beginner-cook #dinner-party #eggs #inexpensive #novelty
You'll also love