Ingredients for Making Pickled Quail Eggs
- Quail eggs 60 pieces
- Vinegar (70%) 1.5-2 tablespoons
- Water 1 cup
- Garlic 1 clove
- Black pepper 10 peas
- Cloves 3 buds
- Salt 1 teaspoon
- Sugar 1/2 teaspoon
- Main Ingredients Eggs
Saucepan, ladle, glass jar, deep plate, tablespoon.
Cooking pickled quail eggs:
Step 1: Boil the quail eggs.
Gently lay the quail eggs in a saucepan and pour them with clean cold water. Put on fire and bring to a boil. Cook eggs until cooked, i.e. for 4-6 minutes.
After cooking, quail eggs should be cooled in running cold water.
Step 2: Clean the quail eggs.
Quail eggs are quite difficult to peel, so first remember them lightly in your hands or, gently pressing down, roll down the countertop so that the shell is covered with small cracks. Peeling quail eggs after this will be much easier.
Step 3: Pickle the quail eggs.
Pour water into the pan, add granulated sugar, salt, peppercorns and cloves. Bring to a boil, stirring all the time so that the salt and sugar dissolve without residue. When the marinade begins to boil, remove the pan of fire.
Place the boiled quail eggs in a glass jar, alternating them with a thinly chopped clove of garlic.
Mix the finished marinade with vinegar and pour into a jar of quail eggs. Close the lid tightly and put in the refrigerator. Eggs will be ready later two days.
Step 4: Serve the pickled quail eggs.
Pickled quail eggs can be served directly as a whole, as a snack. And you can make canapes from them or add eggs to the salad, for example, to spicy cabbage.
Enjoy your meal!
- In order for quail eggs to become bright, you can use saturated beet broth instead of water.
- You should not add greens to the quail egg marinade, it will give the protein an ugly hue.
- All of these ingredients should be enough to fill one liter jar.