You can pickle any kind of egg. See “The Many Stages of a
Cooked Egg” in our June/July issue to find suggested cooking times for
different types of eggs. This recipe makes 1 quart filled with about 20 quail
eggs, but it can easily be halved to fill a pint jar instead. Quail eggs are
delicate so should be handled gently to prevent cracking.
20 quail eggs (or
substitute about 8 duck eggs or 12 regular chicken eggs), at room temperature
For the golden pickling liquid:
1 1?2 cups cider
1/2 cup water
2 tsp brown sugar or
2 tsp pickling salt
1 tsp ground turmeric
2 tsp peppercorns
1 tsp whole allspice
1/4 tsp celery seeds
1 cinnamon stick
To hard-boil quail
Put whole, room-temperature quail eggs in a pan and cover
with cold water. Bring it to a low boil over medium heat. When the water
reaches a low boil, begin timing. Remove the eggs after 4 minutes, and chill immediately
under running cold water, then peel the eggs. Fill the quart jar with the eggs
and refrigerate until the pickling liquid is ready.
To make the pickles:
All all pickling liquid ingredients to a medium saucepan,
and bring to a boil over medium heat. Cover, reduce heat to low, and simmer for
30 minutes. Chill the liquid in the refrigerator for about 20 minutes, then
pour it over the eggs and screw on the lid. Refrigerate the eggs to eat for up
to a month. I prefer the flavor after at least a couple of days.
Check out our June/July issue for more egg recipes, including the Pink Pickled Duck Eggs pictured above.
Photo by Tim Nauman Photography