Pickled Quail Eggs
Transform your snack game with these tangy and flavorful Pickled Quail Eggs—a bite-sized delicacy that's as elegant as it is easy to prepare. This recipe combines tender quail eggs with a zesty brine infused with white vinegar, garlic, and aromatic spices like mustard seeds, bay leaves, and chili flakes for a delightful balance of heat and acidity. Perfect as a savory appetizer, cocktail garnish, or a protein-packed snack, these pickled gems deliver bold flavor with minimal effort. Ready in just a few days, this make-ahead treat can be refrigerated for up to two weeks, making it a versatile addition to your culinary repertoire. Whether you're hosting a party or simply looking to elevate your snacking options, these Pickled Quail Eggs are guaranteed to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 24 pieces quail eggs
- 1.5 cups white vinegar
- 0.5 cups water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 cloves garlic cloves
- 1 teaspoon whole black peppercorns
- 2 leaves bay leaves
- 0.5 teaspoons dried red chili flakes
- 1 teaspoon mustard seeds
Directions
Step 1
Place the quail eggs in a saucepan and cover them with water. Bring to a boil over medium heat.
Step 2
Once the water boils, reduce the heat to low and simmer the eggs for 4 minutes.
Step 3
After 4 minutes, immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
Step 4
Gently peel the eggs under cool running water to ensure the shells come off easily without damaging the eggs.
Step 5
In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, black peppercorns, bay leaves, red chili flakes, and mustard seeds. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Step 6
Once the mixture reaches a boil, remove it from the heat and allow it to cool to room temperature.
Step 7
Place the peeled quail eggs into a sterilized glass jar or container with a tight-fitting lid.
Step 8
Pour the cooled pickling liquid over the eggs, ensuring they are fully submerged.
Step 9
Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to develop. For the best flavor, let the eggs pickle for 2-3 days before serving.
Step 10
Serve the pickled quail eggs as a snack, appetizer, or garnish. Keep them refrigerated and consume within 2 weeks.
Nutrition Facts
| Serving size | (737.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 531.1 |
| Total Fat 25.3g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1824.0mg | 0% |
| Sodium 2684.9mg | 0% |
| Total Carbohydrate 31.6g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 25.5g | |
| Protein 30.4g | 0% |
| Vitamin D 288.0IU | 0% |
| Calcium 188.9mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 619.5mg | 0% |
Source of Calories