Ingredients
- 24 quail eggs
- 2 shallots
- 120 ml white wine vinegar
- 60 ml dry white wine
- 1/4 teaspoon celery seeds
- 1/4 teaspoon aniseed
- 8 cloves
- 2 fresh bay leaves
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
Directions
- 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.
Notes
HOW TO PEEL QUAIL EGGS EASILY
Place hard boiled eggs in a glass bowl.
Pour in 5% white vinegar until all eggs are covered. Place bowl in fridge.
Allow eggs to soak in vinegar for at least 8 hours, or overnight.
Once soaking period is over, rinse the eggs. You’ll notice all the spots have floated to the top of the vinegar and your eggs are now white.
The eggs are now soft and rubbery feeling, and ready to be peeled. The shell has deteriorated during soaking, so what you are peeling is actually the membrane from under shell.
Nutrition
Calories 34 2% Fat 2.3g 3% Saturates 0.6g 3% Sugars 0.1g 0% Salt 0.2g 3% Protein 2.7g 5% Carbs 0.2g 0% Fibre 0g -