The delicacy of quail eggs is due to their unique, delicious flavor and the fact that they're harder to come by than regular eggs.Their slightly more fragile nature makes them perfect for pickling, and you can use any combination of your choice to give them the taste you're after.If you learn how to make quail eggs, you can serve them at parties, try to sell them, or even just enjoy them.Try to make regular pickles if you like the process.
Step 1: The eggs should be inspected for nicks and cracks.
Eggs have openings in their shells.High-quality quail eggs can be found in many grocery stores and farmer's markets.Some people prefer to let their eggs sit in the fridge for 1-2 weeks so they can loosen up and be easier to peel.
Step 2: The eggs should be soaked in a pot of warm water.
Step 3: The quail eggs should be clean.
You should be careful when handling quail eggs because they are more delicate than regular eggs.
Step 4: Eggs should be put in a pot of water.
Before boiling, allow the eggs to sit and get room temperature.The water should reach the top of the eggs.A saucepan can be used instead of a pot.
Step 5: The water should be brought to a boil with the eggs.
Step 6: The pot of eggs should be out of the heat source.
Some people think the eggs should be boiled for at least three minutes, while others think you should remove them immediately.They recommend removing the eggs from the heat as soon as they boil and letting them sit, and then continue to cook for another three minutes.If you overcook them, they will get too rubbery when you place them in the brine.You can stir them carefully if you let them sit for a few minutes.
Step 7: The pot of eggs has water in it.
Step 8: If you want to make it easier to peel the eggs, you can replace the water in the pot.
The top of the eggs should be covered by at least 1 inch (2.54 cm).To make peeling easier, leave the eggs in the white vinegar for 12 hours.You should stir the eggs in the pot every few minutes if you do this.When you're done, rinse the eggs with fresh water.If you don't have the patience for it, you can skip this step and move on to the pickling eggs.
Step 9: Before peeling, set the eggs in cold water.
This makes peeling the tough shell easier.
Step 10: The quail eggs should be removed to make way for a new one.
The shells can be thrown in the compost bin.
Step 11: After the shells are removed, rinse the eggs to remove the small shell pieces.
As you handle this, be careful not to break the yolk of the eggs.This can make the mixture murky.
Step 12: Caning jars have eggs in them.
The jar size is determined by your needs.Make sure that the jars have seals that are tight.You can pat the eggs dry with a paper towel.
Step 13: The mixture needs to be made.
After you've made the eggs, you can make the mixture.It's important to follow directions when choosing a mixture.To make the purple pickling mixture, combine all of the ingredients in a small pan and bring them to a boil over medium heat.Continue to stir the mixture to get rid of the salt and sugar.It will take 30 minutes for the mixture to cool.To make the hot and spicy pickling mixture, just bring the ingredients to a boil in a saucepan and set them aside for 30 minutes to cool.To poke the bay leaves and Coriander seeds deep into the jar with the eggs, use a chopstick.To make the golden pickling mixture, simply place all the ingredients in a medium saucepan, bring them to a boil over medium heat, cover them, reduce the heat to low, and let the pan cook for 30 minutes.It's good to go if you chill the liquid in the fridge for 20 minutes.
Step 14: The quail eggs should be covered with hot pickling mixture.
The mixture should be poured over the eggs.If you don't want to dump all of the liquid over the eggs at the same time, you can use a mesh strainer or a cup measurer.The lids should be wiped off before closing them.
Step 15: The eggs and mixture can be cooled in the jars.
Step 16: The jar needs to be covered by a lid.
You can process the jars in hot water for 10 minutes before setting them aside to cool.You can shake the jars to make sure the spices are distributed evenly.If you are careful, you can turn the jars upside down and right side up again.
Step 17: Before eating the eggs, they should be refrigerated for at least 1 day.
Depending on the mixture you're using and your preferences, how long you keep them out of the sun is up to you.You can keep the purple mixture refrigerated for a day or two.If you want to eat the hot and spicy mixture, store it in the fridge for 2 weeks.You should store the golden egg mixture for a couple of days before you eat it.You can eat it for up to a month.
Step 18: Give it a go.
You can enjoy these eggs with a dash of parsley or coarse salt.