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.
