Pickled Quail Eggs
User Reviews
5
Pickled Quail Eggs
Description
This recipe uses 24 hard-boiled quail eggs coated with a pickling marinade composed of soy sauce, red wine vinegar, red pepper flakes, extra virgin olive oil, halved pitted olives, olive brine, dried oregano, Brazilian-style sofrito (or garlic), and chopped parsley. The ingredients are whisked together and the eggs are stirred in to coat thoroughly before transferring everything to a mason jar to refrigerate overnight.
The result is savory and mildly spiced eggs that carry a subtle garlic and herb character with a balance of acidity and saltiness. The quail eggs' small size makes them ideal as finger food or as an accompaniment to charcuterie or salads.
Because this pickling is light and the eggs are more marinated than fully preserved in vinegar, storage in a sealed jar in the refrigerator limits freshness to 1-2 weeks.
Ingredients
- 24 quail egg hard boiled
- 1 teaspoon soy sauce
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil extra virgin
- 1/4 cup olive pitted and halved
- 1 teaspoon olive brine
- 1 tablespoon oregano dried
- 1 teaspoon sofrito or 1-2 cloves of garlic, minced, Brazilian style
- 1/4 cup parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Combine the soy sauce, red wine vinegar, red pepper flakes, olive oil, olives, olive brine, dried oregano, Brazilian sofrito and chopped parsley in a large bowl. Whisk to combine. Taste and season with salt and pepper.
- Add in the eggs, and stir to coat the eggs in the marinate.
- Transfer the ingredients into a large mason jar and refrigerate overnight - the longer the better. Stir the mason jar every few hours to ensure all the eggs pickle evenly.
Bom Apetite!
Notes
- Store pickled quail eggs refrigerated in an airtight, sterilized jar to maintain freshness and prevent contamination.
- Because they are lightly pickled, consume within 1-2 weeks for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 92kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 304mg | 101% |
| Sodium | 199mg | 8% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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