Skip to main content
Recipes

Pickled Quail Eggs

By Josie Le Balch

Recipe information

  • Yield

    Makes 10 Servings

Ingredients

1

10-pack fresh quail eggs*

1

tablespoon plus 1 cup distilled white vinegar

1

1/2 cups ice cubes

1

tablespoon coarse kosher salt

Need to make a substitution?

Preparation

  1. Step 1

    Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool.

    Step 2

    Gently tap top and bottom ends of each egg on work surface to loosen shell. Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers. Repeat with remaining eggs.

    Step 3

    Place peeled eggs in 1 1/2- to 2-cup glass jar with lid. Add remaining 1 cup vinegar. Close jar; refrigerate at least 1 day and up to 2 days. Add 1 tablespoon coarse salt. Close jar and shake gently; chill 24 hours. DO AHEAD Can be made 1 week ahead. Keep chilled.

Explore Bon AppétitPickleCondimentEasyNut-FreeGluten-FreeDairy-FreeVegetarianKetoPickle and Preserve