Pickled Quail Eggs
Created by online cookery school,
The Devilled Egg
Pickling is a wonderful and traditional way of preserving eggs, and with the addition of vegetables, it creates new dimension of flavour while creating beautifully bright coloured eggs.
What you’ll need
350ml of white vinegar
120ml of water
2 tbsp of sugar
2 tsp of salt
2 cooked beetroot, cut into segments
½ tsp od cumin seeds
2 chunks of fresh ginger
1 large carrot, grated
Pinch of saffron
½ tsp of ground turmeric
½ tsp mustard seeds
½ red cabbage, raw and shredded
2 star anise
Let’s get pickling
To hard boil the quail eggs, firstly make sure the eggs are at room temperature to ensure they don’t crack in hot water.
Bring a pan of water to the boil and lower the eggs in all at once with a slotted spoon.
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water and leave them to stand for a couple of minutes, but don’t let them cool down completely.
Gently tap or roll the eggs on your work surface to crack the shall all over and begin peeling from the bottom. Try and get under the membrane between the shell and the white, as this will make them easier to peel.
Place the eggs in heat proof jars, with enough space for the vegetables (we get roughly ten in each pickle, although this varies depending on the jar).
Combine the vinegar, water, salt, sugar and flavourings/colourings in a pan and bring to a boil.
As soon as it boils, turn off the heat immediately and leave to cool slightly before pouring over the eggs.
Once completely cooled, keep in the fridge for a few hours or overnight (the longer you leave them, the more vibrant they will become). They can then be kept in the fridge for up 5 days.
For more recipes and tutorials, please visit www.thedevilledegg.com
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