Recipe: Pickled quail eggs step by step with pictures | Handy.Recipes

Pickled quail eggs

Cooked Pickled Quail Eggs

Nutritional Value

Pickled Quail Eggs look very impressive and have a bright original flavor. They can be seen as a standalone appetizer for strong drinks or beer, or you can use them to make salads, different canapés or appetizer tartlets. Or they can be used to decorate a ready meal, like a salad or herring under a fur coat. There are several recipes for pickled eggs on this site, but this one differs from them in that the result can be not two appetizers (yellow and red eggs), but as many as four! This recipe is detailed and easy to follow, even for beginners.

Author of the recipe

Ingredients for pickled quail eggs:


For the marinade

  • Water - 1 glass
  • Vinegar (fruit) - 0.5 glass
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Black pepper (peas, lightly crushed) - 0.5 teaspoon
  • Caraway (seeds, lightly crush) - 0.25 teaspoon
  • Mustard seeds (lightly crush) - 0.25 teaspoon

For the red eggs

  • Quail egg - 10 pcs
  • Beets - 1 pc
  • Onions - 1 pc

For yellow eggs

  • Curry - 1 teaspoon
  • Turmeric (with sprinkles) - 1 teaspoon
  • Quail egg - 10 pcs

How to cook pickled quail eggs step by step with photos


First bake the beets: whole in the oven at 190*C. You can check if they are ready with a wooden spatula. For the marinade we use baked, not raw beets, which is a very important point. Firstly, it will be softer, and secondly, baked beets have a rich sweet taste and do not smell as earthy as raw beets do.

Boiling quail eggs: this item, like the next two, is intended for beginner cooks. To avoid cracking when boiling the eggs, they must be warm, for this just hold them in warm water for 10-15 minutes. Choose a pot for cooking with a wide bottom, so that all the eggs fit into a single layer. Add a teaspoon of salt and vinegar to the boiling water beforehand. Then gently lower the eggs in the boiling water, one at a time. For a slightly creamy consistency of yolk, we'll boil for exactly 1.5 minutes after the eggs boil. If you want a hard yolk, boil for 3 minutes.

Immediately lower the boiled eggs into very cold water, and leave them there until they have cooled down.

Now, by lightly tapping on the shell, the eggs can be easily cleaned: the shell is removed with a tape, if you pick it up along with the film, which is under the shell.

Let's prepare the marinade: it will be common for all the eggs. Pour water and vinegar into a saucepan. It is better to use fruit vinegar (I have apple vinegar), for spiciness you can add 2 - 3 teaspoons of ordinary table vinegar. Add salt, sugar and spices. Choose spices to your taste, I suggest this set: lightly crushed caraway seeds and mustard (I do it in a mortar, but you can also use a rolling pin for dough), and black pepper (also knead a little).

Bring the marinade to a boil and simmer for about 10 minutes.

In the prepared jar put 10 eggs, and top with curry and turmeric. Pour the hot marinade so that the eggs are completely covered (a little less than half of the entire marinade is enough). Remember, I promised you four appetizers? These will be the yellow eggs - appetizer #1.

Cut the baked beets into even, beautiful cubes - this will become an independent appetizer (the second of the promised four) in the future. Do not discard the trimmings of the beet, we will need them too. Slice the onions into half rings. Tip: If you have small onions, you can use them instead of regular onions for another savory appetizer. Small onions do not need to be chopped, add them to the marinade 5 minutes before the end of cooking. Pickled onions - appetizer #3.

In another jar, place beet trimmings, 10 eggs at the bottom, and top with beet cubes.

Add onion to remaining marinade and boil for another 5 to 10 minutes. Pour this marinade over the eggs and the beets. After 24 hours we have red eggs - appetizer #4.

Now we need to shake the jars, cover them with lids and put them in the fridge for a day or at least for the night. These eggs keep in the fridge for a long time, more than a month, and it is convenient to have them in stock, if you need to prepare some snack quickly. I want to warn you that beet eggs are colorful, so keep that in mind. For what you can make with pickled eggs, see my recipes: "tartlets with pickled eggs" and "canapés with pickled eggs and beets.

Nutritional Value:

Whole Dish:
Calories
570.5 Calories
Protein
32.8 g
Fat
32.7 g
Carbohydrates
37.4 g
100g:
Calories
81.5 Calories
Protein
4.7 g
Fat
4.7 g
Carbohydrates
5.3 g

Salt, Black Pepper, Cumin, Spicy, Sugar, Vinegar, Onions, Eggs, Curry, Beets, Curcuma, Quail Eggs, Quail Egg, Mustard Seeds, Starters, appetizers

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