How To Eat Quail Eggs – Pickling Quail Eggs

How To Eat Quail Eggs – Pickling Quail Eggs

This page is dedicated to enlighten you on How To Eat Quail Eggs – Pickling Quail Eggs. Follow the steps provided on this page to improve your techniques on How To Eat Quail Eggs – Pickling Quail Eggs.

Steps on How To Eat Quail Eggs – Pickling Quail Eggs

1. Purchase a pack of at least 24 quail eggs, so that you can do an entire batch.
2. Fill a medium saucepan with cold water. Add the eggs to the saucepan. The water must cover the eggs.
3. Heat the saucepan on high until it reaches a boil. When it does, remove the saucepan from the heat and place the lid on the pan. Allow the eggs to sit in the pan for three minutes.
4. Remove the eggs with a slotted spoon. Place them in an ice bath.
5. Place the eggs in another bowl. Fill the bowl with distilled white vinegar, using enough to cover the eggs. Refrigerate the eggs overnight, or for at least 12 hours.
6. Remove the eggs from the refrigerator. Pinch the base to gather the membrane. Then, peel it away.
7. Fill your saucepan with one sliced beet, two cups (473ml) of distilled white vinegar, four tsp. (17g) of granulated sugar and one tsp. (1.8g) of red pepper flakes.
8. Bring the mixture to a boil. Allow the mixture to boil until it reaches a deep red. This should take about 20 minutes.
9. Remove the beet from the mixture with a slotted spoon.
10. Place the eggs in a bowl. Pour the beet colored pickling juice over the eggs until covered. Cover the bowl and place it in the refrigerator for seven hours to pickle.^[1]
11. Eat the eggs within one week. Store them in an airtight canning jar.

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