Easy Spicy Pickled Quail Egg Recipe for Beginners (2024)

FAQs

How long will pickle quail eggs last? ›

Pickling is a method of food preservation, so your pickled quail egg can last for three or four months in the fridge… but these guys are VERY addictive, so we're not sure this has ever been accurately tested!

It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.

These little guys are packed with nutrients and bursting with flavour! Pickled quail eggs are protein-packed little morsels that combine the creaminess of a boiled egg with the delightful tang of a mild pickle, so they're super yummy!

Prolonged exposure to the pickling solution may result in a rubbery texture. A common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg's interior, but this is dangerous as it can introduce Clostridium into the finished product.

Leaving eggs exposed to room temperatures can greatly increase the risk of foodborne illness, especially if two or more hours elapse. Accordingly, the only time pickled eggs should be removed from the cold confines of the fridge is when you're eating them or using them in recipes.

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

The vinegar in the pickling solution helps to preserve the eggs, but it won't prevent them from spoiling if they're not stored properly or if they're already bad to begin with.

If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars.

Quail eggs are a kind of eggs as food, eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America.

The nutritional value of quail eggs is similar to chicken eggs, but since quail eggs are so small, you can eat more of them. Three to four quail eggs is the equivalent of a single chicken egg. Meaning 6 to 12 quail eggs is a reasonable amount to eat per day!

What is so special about quail eggs? ›

Regardless of their size, they're loaded with vitamins, minerals, high-quality protein, good fats and various other lesser-known nutrients. For being so small, these eggs are surprisingly rich in nutrients. It makes sense — the nutrients in each one are enough to turn a single fertilized cell into an entire baby quail!

Pickled eggs left at room temperature developed botulism in the yolk, which had been pricked with a toothpick, before the acid pickling solution was able to equilibrate throughout the egg. To prevent botulism toxin from forming in non-canned foods, low-acid foods need to be refrigerated after they are cooked.

Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator.

For pickled eggs, swapping white vinegar for apple cider vinegar is a no-brainer. While white vinegar has a pretty even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and provides the eggs with a unique hue.

Pickled eggs can be stored in the refrigerator for up to 2-3 months, but they are best when consumed within the first month for optimal flavor.

Pickled eggs will keep for one month in the refrigerator. To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers. For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice.

Place eggs in cold water, remove shells and pack into sterilized jars. In a pot, combine vinegar, sugar and spices. Bring to a boil, reduce heat and boil gently 5 minutes. Pour hot liquid over hard-cooked eggs and cover jars with clean two piece metal SNAP Lid closures® or storage lids.

While boiled quail eggs are best eaten fresh, they will keep in the fridge for up to a week whereas raw quail eggs can be kept for four or five weeks (the boiling process removes the egg's protective coating).