"Pickled Quails Eggs"
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Pickled Quails Eggs

Adapted from Jamie Oliver Magazine Recipe
Course: Side Dish


  • 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


  • 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