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Author Topic: Pickled quail egg recipe for all to enjoy  (Read 27210 times)
« on: April 18, 2006, 04:19:49 PM »

Pickled Quail Eggs
This recipe is for one quart of the eggs but you may multiply it accordingly.

50 Quail Eggs (or more if doing more jars)
Vinegar (Plain or Apple Cider)
Optional: 1/2 tsp. Crushed Red Pepper (for Mild)
Optional: 1/2 tsp. Cayenne Pepper (for Hot)
(Some don’t but I like to add a wee bit of salt and black pepper to mine as well)

First you will want to wash your quail eggs with warm water.  You may need to warm water soak off any stubborn debris. Be sure the eggs have no cracks in them at all. If they are cracked, they will shrink and shrivel up to nothing when they are boiling.

Place all 50 eggs in a pot and cover with White Vinegar. Put on medium heat and once they start boiling, time them for about 4-5 minutes. **NOTE** BE SURE TO  STAY CLOSE TO THE POT WHEN THEY ARE BOILING, AS THE VINEGAR WILL CREATE A FOAM THAT YOU WILL NEED TO KEEP SCOOPED OFF THE TOP SO THAT IT DOES NOT OVERFLOW FROM THE POT (BOY WHAT A MESS IT CAN BE TO SOP UP)  This is the SECRET to the easy peeling of the eggs. The vinegar softens the egg shells and the shell peels soooo easy from the egg. As the eggs are boiling, just use a large plastic spoon and skim across the top of the eggs gently and remove the foam. I just keep a plastic butter bowl and put all the foam there until finished and then just rinse down the sink.

Once your boiling time is up, just turn the fire off the pot and let eggs stay in pot and just sit until cooled enough that you can start peeling the eggs. You don't want it to get cold, just cooled down so that you can put your hands in the vinegar to peel the eggs. When you are through peeling all the eggs, rinse them gently under cool water to remove any loose shell from them, and then place them in your quart jar.

If your want your eggs PLAIN, then just fill jar with vinegar to cover eggs completely. ( You can use plain White Vinegar or Apple Cider Vinegar ). If you want your eggs MILD, then add 1 tsp. of crushed red pepper before filling jar with vinegar. If you want your eggs HOT, then add 1 tsp. of crushed red pepper and 1 tsp. of Cayenne Pepper before filling jar with vinegar.

After filling jar with vinegar, place lid on securely and rock jar back and forth to mix seasonings. Eggs have a shelf life of about 3 months. They will keep longer if you place them in the refrigerator or seal the jar as you do other canned food.

« Reply #1 on: July 18, 2006, 07:16:32 PM »

sure sounds good
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Mandarin Drake at the house.

« Reply #2 on: July 18, 2006, 08:06:38 PM »

Sounds GREAT!

Caleb Kordsmeier

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I have Woodducks, Mandarins, AGB's and BB Red OEG.
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« Reply #3 on: July 26, 2006, 07:51:41 PM »

I can't wait to try that one.

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What do you mean I have to press 1 for english.

« Reply #4 on: April 02, 2007, 08:07:29 PM »

This is the same receipt that a lady is selling on ebay for 1.00....I

I pledge allegiance to the flag of the United States of America, and to the Republic for which it stands: one Nation under God, indivisible, with Liberty and Justice for all.
« Reply #5 on: July 03, 2007, 10:28:58 PM »

Never have pickled them but ima have to try it now out of curiosity.
« Reply #6 on: July 06, 2007, 12:03:09 PM »

I boil my eggs first, then set them in a bucket/bowl (plastic) and cover them with white vinegar.  I cover the bucket/bowl with a lid and let them set overnight. Next day the only thing left on the egg is a rubberlike skin - easy to peel.  Then can/pickle them as you would normally.  The vinegar taste is normal - that's why they're pickled.  I usually add jalepno slices to give it an extra zing!

Enjoy....  John
« Reply #7 on: July 21, 2007, 08:22:55 PM »

I hate to bust your bubble but no that is not how pickled eggs taste
I tried it again and put a lid over it like you said and it still came out the same way  with that foul taste between the yoke and white sorry. but before you go ballistic on me hear me out
boil a dozen eggs in plain water  after you peel them put them in the frig
 now boil you a dozen more and put them in vineager over night like you do
peel them in the morning put them in a bowl then get the regular boiled eggs and do a taste test then you will see what I am talking about
you can taste the different the ones in vineager has a very foul taste
then you take the rest of both batches and do your pickling thing but keep them separated so you can tell which ones you put in vineager to make it easier to peel and after they have pickled then taste again you will find that the ones you boiled and peeled without the aid of the vineager
tasted like a pickled egg is suppose to taste like
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