PICKLED QUAIL EGGS
Steps:
- Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
- While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
- Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.
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Leo Godwin
[email protected]I'm going to try a different recipe for pickled quail eggs next time.
Nila Official 01
[email protected]I wish I had read the reviews before I made this recipe.
Nirob Ahammed
[email protected]These eggs are a waste of time and money.
Damaris Lopez
[email protected]I would not recommend this recipe to others.
Simone Oosthuizen
[email protected]I'm not sure what I did wrong, but my eggs turned out really bland.
Hasnain Fayyaz
[email protected]I think these eggs would be better if they were pickled for a shorter amount of time.
Hadia Jahan Chowdhury
[email protected]I followed the recipe exactly, but my eggs didn't turn out as expected.
Zainab Amjad
[email protected]I found the texture of these eggs to be a bit rubbery.
Jayden Landry
[email protected]These eggs are a bit too sour for my taste.
gazi alim
[email protected]I love the tangy flavor of these eggs. They're the perfect addition to a cheeseboard.
Kamran Ahmad
[email protected]These eggs are a great way to add a little something extra to your salads or sandwiches.
Roba Omer
[email protected]I wasn't sure how I would like pickled quail eggs, but I was pleasantly surprised. They're actually really good!
Princess Angel
[email protected]I've made these eggs several times, and they're always a hit. My friends and family love them.
Alisher Seenharo
[email protected]These eggs are the perfect appetizer for a party. They're easy to make ahead of time, and they're always a crowd-pleaser.
Abeke Emmanuel
[email protected]I love the vibrant color of these eggs. They look so pretty on a platter.
perez zikiye
[email protected]These eggs are so easy to make, and they're a great way to use up leftover quail eggs.
Levi Ochoa
[email protected]I've never tried pickled quail eggs before, but I'm so glad I did! They're absolutely delicious. The brine is perfectly balanced, and the eggs have a lovely texture. I'll definitely be making these again.
Amiro Maestro
[email protected]These pickled quail eggs were a delightful treat! The tangy, slightly sweet brine added a wonderful flavor to the eggs, and the texture was perfectly tender. I served them as part of a charcuterie board, and they were a hit with my guests.