Pickled Quail Eggs
Perfect for a party platter or a family celebration — a pretty, elegant little appetizer. Make it! The eggs take on a subtle savory, almost mushroomy flavor and are wonderful on canapés.
Ira
Recipe author
Pickled Quail Eggs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
4 g
Fats 29 %
4 g
Carbohydrates 43 %
6 g
85 kcal
GI:
33
/
0
/
67
- Optional: dissolve the saffron or turmeric in 1/4 cup (50 ml) of warm water for color, then strain. Skip this if you'd like the eggs to stay white. You could also use beet juice instead for a deep pink color.
- Pour about 1 cup (200 ml) of water into a saucepan, add the bay leaf, black peppercorns, and salt, and bring to a boil.
- Add the vinegar (or lemon juice) and the saffron or turmeric liquid, and bring back to a boil.
- Remove the pan from the heat, stir in the honey, and mix.
- Hard-boil the quail eggs, cool them, and peel.
- In the bottom of a clean jar, place 1 minced garlic clove, half of the sliced chili, 3 basil leaves, and 1 sprig of dill.
- Add the eggs on top, then the remaining half of the aromatics, just like the bottom layer.
- Pour the still-warm marinade over everything, cover, let cool, and refrigerate for 2 days. Use them on canapés and tartlets, or just enjoy as a tasty, wholesome snack. Enjoy!
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Saffron - 310 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Water - 0 kcal/100g
- Chili pepper - 40 kcal/100g
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