Pickled quail eggs

Name: Pickled quail eggs
Cook time: 20 min
Total time: 20 min
Yield: Makes 1 large jar
Ingredients: 24 quail eggs; 2 shallots; 120ml white wine vinegar; 60ml dry white wine; ¼ teaspoon celery seeds; ¼ teaspoon aniseed; 8 cloves; 2 fresh bay leaves; ½ teaspoon each fennel seeds, peppercorns, coriander seeds; ½ teaspoon paprika; ½ teaspoon sea salt

Dairy-free Vegetarian

20 mins plus marinating overnight

Not Too Tricky

makes 1 large jar

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Andy Harris

Ingredients

24 quail eggs

2 shallots

120ml white wine vinegar

60ml dry white wine

¼ teaspoon celery seeds

¼ teaspoon aniseed

8 cloves

2 fresh bay leaves

½ teaspoon each fennel seeds, peppercorns, coriander seeds

½ teaspoon paprika

½ teaspoon sea salt

Method

Boil and peel the quail eggs. Peel and slice the shallots.
Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.

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