Eggs... confused again!!!

[roitelet]

Now I have sorted the Quail out and they are laying I thought I would make some pickled eggs.

Has anyone a good reliable recipe and how long do they keep?

Thanks

[Hilary B]

You mean quail eggs I presume?
hardboil the eggs (about 1 minute should do)
take shells off (not as easy as it sounds!)
pack eggs in jars with flavouring of choice (see below)
Pour over suitable vinegar
keep at least a month giving the jar(s) a shake daily for a week, then weekly, lasts about a year, but at best after about 3 months in the jar.
You might like to try (all quantities for a 1lb honeyjar, or similar size):
garlic and cider vinegar (2-3 good sized cloves, lightly bruised)
chilli and cider vinegar (up to 4 chillies, put in whole)
Garlic and red wine vinegar (slightly less garlic than with the cider vinegar)
straight balsamic vinegar.
We never tried the balsamic, but I reckon it should be fine, or you can add garlic to that as well.....
The others have all been done, and were nice.

[roitelet]

Thanks Hilary I will gve it a try. Do I use hot or cold vinegar?

Just something different to offer the natives with aperos!

[Hilary B]

Thanks Hilary I will gve it a try. Do I use hot or cold vinegar?

Just something different to offer the natives with aperos!

Cold. Warming vinegar can cause it to become dilute (lots of recipes warming vinegar still seem to work, but I never like to risk it).
Make sure the jars are REALLY clean. (sterilise them, then let them cool in the cleanest location you can find).

[roitelet]

Thanks, just a couple of days more and I will have enough for the first batch.

[Polly Fouracre]

If you wait until eggs are four or five day's old they will peel better. I have six quail and get six eggs a day. I will start to pickle them in September for Christmas gifts.

[Hilary B]

If you wait until eggs are four or five day's old they will peel better. I have six quail and get six eggs a day. I will start to pickle them in September for Christmas gifts.

You can simplify the peeling of quail eggs by dissolving the shells off in vinegar (the white distilled stuff is pretty good for this). It also makes the 'inside' shrink, so the membrane is easier to remove, Don't leave them in the vinegar too long or the acid flavour will be too strong when you pickle them.

[dabsisme]

Hi there, I to keep Quail and I find that white vinegar is best but add what you want to it (ie) Chilli, pepper corns and/0r fruit.

I keep the eggs for about 10 days as they are hard to shell at best...the eggs come away with the shell if you don't keep them for a bit.

I then put them in cold water and bring to the boil and then boil for 2 min's.

Any that float go in the bin.

Shell them and then put your vinegar on to boil, when it comes to the boil turn off and add the thing's you want to put in (if you do).

I then put the eggs in the jar's and poor the hot vinegar over them adding the chill or whatever I'm using to the jar as well.

Thats it...I use hot vinegar because it seal's the jar and I don't open them for 6 week's anytime after this they will be fine.

Hope that help's

Dave...

[roitelet]

Thanks for all the advice folks. Did the first lot today with Balsamic vinegar, 'cos that's what I had.

Will try small batches to the other recipies to see which we like best.

[frias]

I love quail eggs and always buy them when in Spain as quite cheap there. Can I pickle hens eggs the same way? Cooking them for longer than 2 mins obviousily! I'm drooling already just thinking about pickled eggs.

[Hilary B]

I love quail eggs and always buy them when in Spain as quite cheap there. Can I pickle hens eggs the same way? Cooking them for longer than 2 mins obviousily! I'm drooling already just thinking about pickled eggs.

You can pickle hens' eggs with ordinary 'pickling vinegar', as sold in the supermarket, or you can put the vinegar and the 'seasoning' in the jar with the eggs.
Just hardboil in the usual way, remove the shell, put them in a jar with vinegar and flavour!
They will need longer to 'soak up' the flavours, being bigger, and you may not want to bother with the fancy flavours..........

[frias]

Thanks. I can taste them already. Just need to get hold of a nice big jar now.