Pickled Quails Eggs With Dill
00h 30
00h 03A quick and easy recipe to follow, for a classic savoury snack.
Recipe by: @karenhb_photography
Ingredients and Method
Ingredients
- 24 quails’ eggs
- 1 shallots
- 10g dill
- 180ml Aspall White Wine Vinegar
- 45g caster sugar
- 2 fresh bay leaves
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon sea salt
Method
- Place the eggs in a pan of boiling water for 3 minutes. Roll them around so the yolks stay in the middle. Once cooked, plunge into cold water and then peel. If you roll them and break the skin before you peel them, it is much easier.
- Peel and slice the shallots and combine with the remaining ingredients (apart from the dill) in a saucepan. Bring to the boil while stirring, then simmer for 2 to 3 minutes. Leave to cool.
- Place the eggs in a clean sterilised jar and pour over the vinegar mix. Add in the chopped fresh dill.
- Marinate for at least 24 hours in the fridge before serving. Eat within 2 weeks for best flavour, but they should last 2 months in the fridge.
