How to Make Pickled Quail Eggs

Yields: 24 eggs

Preparation time: overnight

Cooking time: 15 mins

Ingredients needed to make Pickled Quail Eggs:

• 24 quail eggs
• ½ cup beet root, peeled and grated
• 2 tsp pickling spice
• 4 tsp granulated sugar
• ½ cup water
• ½ cup cider vinegar
• 2 tsp kosher salt, plus more as required

Cooking instructions for Pickled Quail Eggs:

• Pour the water and vinegar into a small saucepan and whisk in the salt, sugar and a dash of pickling spice.
• Cook the mixture over moderate heat, until it starts boiling, while stirring constantly, until the sugar as well as salt dissolves completely.
• Turn off the heat and set this pickling mixture aside for half an hour to cool completely.
• In the meantime, place the eggs carefully in another saucepan and pour in cold water, until it stands an inch from the base.
• Bring it to a boil over high heat and turn it off.
• Place a tight-fitted lid on top and set aside for a couple of minutes.
• Fill half of the bowl with ice and fill the rest of it with water.
• Once the eggs are cooked through, drain them out into the ice water bath using a slotted spoon.
• Allow to rest for about 5 minutes or until the eggs cool down.
• Tap each egg on a hard surface and peel the shell off.
• Wash the eggs under running cold water to get it of any bits of shell and blot them dry with kitchen paper.
• Plop them into a glass pint container, secure a tight-fitting lid on top and keep them aside until required.
• Pass the pickling mixture through a fine mesh sieve into a 2 cup measuring vessel and throw away any residues in the strainer.
• Drizzle it over the eggs and seal the glass container.
• Invert it  number of times to coat each egg with the mixture and leave in the fridge for 24 hours or a week if possible.
• Drain out the pickled eggs onto serving bowls and season with a dash of sea salt.
• Serve right away as a great cocktail nibble.

Image credit: Wikimedia Commons