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How to Make Pickled Quail Eggs

Views: 0     Author: Site Editor     Publish Time: 2024-04-01      Origin: Site


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To make brine-pickled quail eggs, you'll need quail eggs, a brine solution, and optional flavorings. Here's a basic recipe:


  • 12-24 quail eggs

  • 2 cups water

  • 1 cup white vinegar

  • 2 tablespoons salt

  • 1 tablespoon sugar

  • Optional: herbs (such as dill or bay leaves), spices (such as peppercorns or chili flakes), garlic cloves


  1. Boil the Quail Eggs:

    • Place the quail eggs in a saucepan and cover them with water.

    • Bring the water to a boil over medium-high heat.

    • Once boiling, reduce the heat to low and simmer for about 4-5 minutes.

    • Remove the eggs from the hot water and transfer them to a bowl of ice water to cool quickly.

  2. Prepare the Brine:

    • In a separate saucepan, combine the water, vinegar, salt, and sugar.

    • Add any optional flavorings such as herbs, spices, or garlic cloves to the brine mixture.

    • Bring the brine to a boil, then reduce the heat and simmer for a few minutes to allow the flavors to infuse.

  3. Peel the Eggs:

    • Once the quail eggs are cool enough to handle, carefully peel off the shells. Quail eggs have thin shells, so take care not to damage the eggs while peeling.

  4. Pack the Eggs:

    • Place the peeled quail eggs in a clean, sterilized jar or container.

    • Arrange the eggs snugly in the jar, leaving a little space at the top.

  5. Pour the Brine:

    • Carefully pour the hot brine over the quail eggs in the jar, ensuring that the eggs are completely submerged.

  6. Cool and Seal:

    • Allow the jar to cool to room temperature before sealing it tightly with a lid.

    • Once sealed, store the jar in the refrigerator for at least 1-2 weeks to allow the flavors to develop. The longer the eggs sit in the brine, the more flavorful they will become.

  7. Serve:

    • Once the pickled quail eggs have had time to pickle, they are ready to serve!

    • Enjoy them as a snack, appetizer, or garnish for salads, sandwiches, or charcuterie boards.

Note: Always use clean, sterilized jars and utensils when pickling to prevent contamination. Additionally, feel free to adjust the seasonings and flavorings in the brine to suit your taste preferences.