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Epicurious

Pickled Quail Eggs

1.3

(1)

You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).

Recipe information

  • Yield

    Makes 10 eggs

Ingredients

1 10-pack fresh quail eggs*
1 tablespoon plus 1 cup distilled white vinegar
1 1/2 cups ice cubes
1 tablespoon coarse kosher salt
*Quail eggs are available at some supermarkets, farmers' markets, and specialty foods stores, but if you can't find them, pickled onions are a delicious stand-in.

Preparation

  1. Step 1

    Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool.

    Step 2

    Gently tap top and bottom ends of each egg on work surface to loosen shell. Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers. Repeat with remaining eggs.

    Step 3

    Place peeled eggs in 1 1/2- to 2-cup glass jar with lid. Add remaining 1 cup vinegar. Close jar; refrigerate at least 1 day and up to 2 days. Add 1 tablespoon coarse salt. Close jar and shake gently; chill 24 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.

TagsPickleCondimentStarterDairy FreeGluten FreeNut FreeVegetarianKetoMake AheadQuickEasy5 Ingredients or FewerPickle & PreserveBon Appétit
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