RECIPE #22
Tangy, garlicky pickled quail eggs with a chili kick ā the classic way to put a big egg harvest to work.
ā± Prep: 24 hrs (chill)
š„ Cook: 10 min
š½ Serves: 6
šŖ 160 cal
Ingredients
- 24 hard-boiled quail eggs
- 1 cup white vinegar
- 1/2 cup water
- 1 tsp sugar
- 1/2 tsp salt
- 1 garlic clove
- 1/2 tsp chili flakes
Instructions
- Peel the eggs and pack them into a jar.
- Boil the vinegar, water, sugar, salt, garlic, and chili flakes.
- Pour the hot brine over the eggs and chill for 24 hours.
Nutrition (Per Serving)
160
Calories
12g
Protein
10g
Fat
Tips & Variations
Serving Tip: Serve as tangy snacks or salad toppers.
Alternate Method: Add beets to the brine for pink pickled eggs.
Pro Tip: They keep getting better ā flavor peaks around day 3 in the fridge.
Raise Quail? We Build the Gear.
3D-printed feeders, waterers, and starter kits ā Made in USA.
Shop Quail Equipment