Pickled Quail Eggs Recipe
Pickled eggs look very impressive and have a bright original taste. They can be considered as an independent snack for strong drinks or beer, as well as used for preparing salads, various canapes or snack tartlets. They can also decorate a ready-made dish: for example, salad or herring under a fur coat. There are several recipes for pickled eggs on the site, but this one differs from them in that the result is not two snacks (yellow and red eggs), but as many as four! The recipe is detailed, even a novice hostess can easily cope.
Servings
20
Cook Time
55minutes
Servings
20
Cook Time
55minutes
Ingredients
For the marinade:
For red eggs:
For yellow eggs:
Instructions
  1. First bake the beetroot: whole, in the oven, at 190 °C. Readiness can be checked with a wooden skewer. For the marinade, we use baked, not raw beets – this is a fundamental point. Firstly, it will become softer, and secondly, baked beets have a rich sweet taste and they do not have the earthy smell that raw beets have.
  2. Boil quail eggs: this dish, like the next two, is intended for novice housewives. To prevent the eggs from cracking during cooking, they should be warm, just hold them in warm water for 10-15 minutes. Choose a cooking dish with a wide bottom so that all the eggs fit in one layer. Pre-add a teaspoon of salt and vinegar to boiling water. Carefully, one at a time, lower the eggs into boiling water. To obtain a slightly creamy yolk consistency, cook for exactly 1.5 minutes after boiling the eggs. If you want the yolk to be firm, cook for 3 minutes.
  3. Boiled eggs are immediately lowered into very cold water, where they are left to cool.
  4. Now, by tapping lightly on the shell, the eggs can be easily cleaned: the shell is removed with tape if you hook it together with the film that is under the shell.
  5. Prepare the marinade: it will be common to all eggs. Pour water and vinegar into a saucepan. It is better to use fruit vinegar (I have apple vinegar), for sharpness, 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 cumin seeds and mustard (I do it in a mortar, but you can also use a rolling pin for dough) and ground black pepper (also mash a little).
  6. Bring the marinade to a boil and simmer for about 10 minutes.
  7. Put 10 eggs in the prepared jar, and sprinkle curry and turmeric on top. 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 snacks? It will be yellow eggs-snack No. 1.
  8. Baked beets are cut into smooth, beautiful cubes – in the future it will become an independent snack (the second of the promised four). We do not throw away beet trimmings, they will also be needed. Cut the onion into half rings. Tip: if you have small onions, you can use them instead of the usual onions, getting another spicy snack. You do not need to cut small onions, add them to the marinade 5 minutes before the end of cooking. Pickled onion-snack No. 3.
  9. Put the beetroot slicing, 10 eggs in another jar on the bottom and sprinkle with beet cubes on top.
  10. Add the onion to the remaining marinade and cook for another 5-10 minutes. Pour eggs with beetroot with this marinade. In a day we will have red eggs-snack No. 4.
  11. It remains to shake the jars slightly, cover them with lids and put them in the refrigerator – for a day or at least overnight. Such eggs are stored in the refrigerator for a long time – more than a month, it is convenient to have them in stock if you need to quickly prepare some snacks. I want to warn you that beetroot eggs are colored, take this into account. What can be cooked using pickled eggs, see in my recipes: “tartlets with pickled egg” and “canapes with pickled eggs and beetroot”. In this photo, eggs that spent a day in the marinade. They have already acquired a beautiful color and a characteristic taste. The longer the eggs remain in the marinade, the richer the color and sharper the taste. Before use, I advise you to dip the egg in some spicy seasoning, for example, in Svan salt.
  12. Bon Appetit!
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