Description
Tangy, savory, and delightfully bite-sized, these Pickled Quail Eggs make a perfect snack or appetizer. Easy to prepare and bursting with flavor, they are ideal for charcuterie boards, salads, or simply enjoyed on their own. This recipe includes a zesty brine with a hint of spice for a delicious homemade delicacy.
Ingredients
Scale
- 24 quail eggs (fresh or store-bought)
- 1 cup white vinegar (or apple cider vinegar for a fruitier twist)
- 1 cup water (filtered)
- 1 tbsp sea salt (or kosher salt)
- 2 tbsp sugar (optional for a mild sweetness)
- 2 garlic cloves (crushed)
- 2 bay leaves (dried or fresh)
- 1 tbsp black peppercorns (whole)
- ½ tsp chili flakes (optional for a spicy kick)
- 1 small shallot (thinly sliced, optional)
Substitutions:
- Low-Sodium: Use half the salt or a salt substitute.
- Vegan: Already fully vegan!
- Sugar-Free: Omit sugar or use a natural sweetener like erythritol
Instructions
Step 1: Boil the Quail Eggs
- Place the quail eggs in a pot and cover with cold water.
- Bring to a boil, then simmer for 4 minutes.
- Immediately transfer the eggs to an ice bath to stop cooking.
Step 2: Peel the Eggs
- Gently tap each egg on a hard surface and roll to crack the shell.
- Peel carefully under running water to avoid tearing the egg whites. (Tip: Quail eggshells peel easier after the ice bath!)
Step 3: Prepare the Brine
- In a medium saucepan, combine the vinegar, water, salt, sugar, garlic, bay leaves, and peppercorns.
- Bring to a simmer over medium heat, stirring until salt and sugar dissolve.
- Remove from heat and let the brine cool to room temperature.
Step 4: Pickle the Eggs
- Place the peeled quail eggs into a sterilized jar.
- Add the sliced shallot and chili flakes (if using) for extra flavor.
- Pour the cooled brine over the eggs, ensuring they are fully submerged.
Step 5: Store and Wait
- Seal the jar tightly and refrigerate for at least 24 hours for mild flavor.
- For the best taste, let them pickle for 3–5 days before serving.
Notes
- ✅ Variations:
- Spicy: Add a sliced jalapeño or extra chili flakes.
- Sweet and Tangy: Increase sugar to 3 tbsp and add a cinnamon stick.
- Herb-Infused: Add rosemary or thyme sprigs to the brine.
💡 Serving Suggestions:
- Enjoy as a snack, on salads, or with charcuterie boards.
- Pair with a dry white wine or sparkling cider.
⚠️ Allergy Notes:
- Quail eggs are generally well-tolerated but may cause allergies in people sensitive to poultry eggs.
- Ensure vinegar is gluten-free if necessary.
🎯 Taste Adjustments:
- Want them more tangy? Increase vinegar to 1¼ cups.
- Prefer them milder? Reduce vinegar to ¾ cup and increase water to 1¼ cups.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: American, Asian Fusion
Nutrition
- Serving Size: 3 eggs (1/8 of recipe)
- Calories: ~90 kcal
- Sugar: ~1 g
- Sodium: ~250 mg
- Fat: ~5 g
- Saturated Fat: ~1.5 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0g
- Carbohydrates: ~2 g
- Fiber: 0g
- Protein: 7g
- Cholesterol: ~380 mg