Pickled Quail Eggs
Pickled Quail eggs
It's always good to have a few jars of pickled quail eggs in the pantry. They're great if you need to rustle up a quick brunch for friends combining them into a smoked trout salad or adding to a charcuterie platter along with some of our Pickled Cherries and a rustic terrine (like the Duck, Honey and Citrus Terrine) from French chef Stephen Reynaud!
Serves 8
36 quail eggs
1 small beetroot, boiled, peeled and sliced
1 tbsp Épices de Cru Coriander Seeds, lightly crushed
I (500ml) bottle Dupont Cider Vinegar
1) Place the quail eggs in a saucepan, cover with water and bring to the boil over medium heat. Once boiling, cook for a further 3 minutes. Drain a colander and allow to cool slightly before peeling all the eggs.
2) Use two (800ml capacity) jars to put the quail eggs into: layering quail eggs and beetroot slices into one of the jars and quail eggs and the crushed coriander seeds into the other.
3) Top both up with the cider vinegar, screw the lids tightly onto the jars and leave for 4-5 days before eating. Once the beetroot has coloured both the quail eggs and vinegar to a purplish colour you'll know they are ready to eat. Both types of pickled quail eggs will keep for several months but refrigerate once opened.
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