Guide To Pickled Quail Eggs

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Pickled Quail Eggs

Quail eggs have soft outer shells with tough inner membranes. While the eggs may be peeled like a normal chicken egg, removing the outer shell makes it easier to then remove the inner membrane. The eggs peel easier if they are about 1 week old.

Pickling Ingredients:
25 boiled quail eggs, 1 1/2 cup vinegar, 1 cup water, 3/4 teaspoon dill seed, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed. 1/2 teaspoon onion juice, 1/2 teaspoon minced garlic. For hot pickled quail eggs add 1/4 teaspoon of red pepper or any Louisiana Hot Sauce. For fire hot add more red pepper or hot sauce.

  • First thing you need to do is check for cracked eggs.
  • Then soak your eggs in warm water for a few minutes and clean.
  • Place eggs in a pan, cover with cold water (at least 1" above the eggs).
  • Bring water to a rolling boil before removing from heat.
  • Allow eggs to stand in hot water for 10 minutes.
  • Gently stir them occasionally to prevent the yolk from settling to one side.
  • Drain water and cover eggs with white vinegar (at least 1" above the eggs).
  • Stir the eggs every few hours.
  • After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg.
  • Rinse the eggs thoroughly and peel them.
  • Then rinse them again and place them in a 1 quart canning jar.
  • Place pickling ingredients in a pan and simmer for 15 minutes.
  • Pour the pickling liquid into the quart jar, completely covering the eggs.
  • When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.
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