Imagine a bite-sized delicacy that combines delicate, soft-boiled quail eggs with a punch of zesty, aromatic pickling liquid that will transform your appetizer game forever! These tiny culinary gems are not just another boring snack - they're a gourmet experience that will elevate your taste buds and impress even the most discerning food lovers. Whether you're hosting a sophisticated cocktail party or looking to add a sophisticated twist to your charcuterie board, these pickled quail eggs are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Appetizer
Serves: 12 servings
Ingredients
- 12 quail eggs
- 1 cup vinegar
- 1 cup water
- 1 tbsp salt
- 1 tsp sugar
- 1 tsp peppercorns
- 2 cloves garlic, crushed
- 1 bay leaf
Instructions
- Carefully wash the quail eggs under cool running water to remove any dirt or debris.
- Fill a medium saucepan with water and gently place the quail eggs into the pan, ensuring they are fully submerged.
- Bring the water to a gentle boil over medium-high heat, then reduce heat and simmer for exactly 3 minutes to soft-boil the eggs.
- Immediately remove eggs using a slotted spoon and transfer to an ice water bath to stop the cooking process and make peeling easier.
- Once cooled, gently peel each quail egg, taking care not to damage the delicate egg whites.
- In a separate saucepan, combine vinegar, water, salt, sugar, peppercorns, crushed garlic, and bay leaf. Bring the pickling liquid to a boil.
- Reduce heat and let the pickling liquid simmer for 5 minutes to allow the flavors to meld together.
- Carefully place the peeled quail eggs into a clean glass jar or container.
- Pour the hot pickling liquid over the eggs, ensuring they are completely covered.
- Allow the eggs to cool to room temperature, then seal the container and refrigerate.
- For best flavor, let the eggs pickle for at least 24 hours before serving, allowing the brine to fully infuse the eggs.
- Pickled quail eggs can be stored in the refrigerator for up to 1 week.
Tips
- Always use fresh quail eggs and handle them gently to maintain their delicate structure.
- Use a timer when soft-boiling to ensure the perfect texture - 3 minutes is crucial!
- The ice water bath is key to stopping the cooking process and making peeling easier.
- For maximum flavor, let the eggs pickle for at least 24 hours before serving.
- Use clean, sterilized glass jars to store your pickled eggs and ensure food safety.
- Experiment with additional spices like dill, mustard seeds, or red pepper flakes for unique flavor variations.
- Serve chilled as a tangy appetizer or chop and add to salads for an extra flavor punch.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 1g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 90mg
