Pickled Quails Eggs Inspired By Jamie Oliver

It is amazing how life can give you blessings when you least expect them. When my parents were here for their annual visit we went to The Restaurant At Waterkloof Wines as they had really enjoyed their previous visit. This was the 14th of June and the restaurant was closing for their annual break after lunch service on the 15th. I had mentioned to Greg how much I loved Jerusalem Artichokes and after our meal a bag of them arrived at our table. Greg said that he would not be using them before they closed, and that the fresh produce would go to waste so he was gifting me the Jerusalem artichokes. I was so grateful, and my gratitude was extended to a crate of produce that came home with me. One of the wonderful items were 2 trays of quails eggs. I wanted to use them all up in a way that could be enjoyed for some time and so I decided to make Pickled Quails Eggs. Before we could do this we had to test how long it took to make an egg that was hard on the outside, soft on the inside and easy to peel. Once that had been perfected I tried a batch using a Jamie Oliver recipe. Once that batch was devoured, I made my own pickling liquid, using flavours I like. These pickled quails eggs take a little bit of effort but the taste is so worth it. I sat in front of the TV and peeled the lot – this being the most time consuming aspect of the process.

Pickled Quails Eggs
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Pickled Quails Eggs

Recipe Category: Snacks
All Rights Reserved: Adapted from Jamie Oliver Magazine

Ingredients

  • 180 mls white balsamic vinegar
  • 90 mls white wine
  • 1.25 mls celery seeds
  • 1.25 mls aniseed
  • 12 whole cloves
  • 2 bay leaves
  • 2.5 mls fennel seeds
  • 5 mls pink peppercorns
  • 2.5 mls coriander seeds
  • 5 mls salt
  • 1 large shallot cut in half and thinly sliced
  • 18 quail eggs

Method

  • Place the vinegar, wine, celery seeds, aniseed, cloves, bay leaves, fennel seeds, peppercorns, coriander seeds, salt and shallot into a sauce pan
  • Bring to the boil on a medium heat
  • Reduce the heat and leave to simmer for 3 minutes
  • Set aside to cool
  • Bring a medium sized sauce pan filled 3/4 of the way with water to the boil
  • Add a splash of cheap vinegar to the water
  • Place 6 of the eggs into the water very carefully
  • Boil for 2 and a half minutes
  • Place into a bowl of ice water
  • Repeat until all of the eggs have been boiled
  • Once cooled, peel and place into a sterilized glass jar
  • Pour over the cooled pickling liquid
  • Put the lid on the jar and place into the fridge for 24 hours

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