Best 10 Pickled Quail Eggs Red Wine Vinegar Recipes

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Discover the delightful and versatile flavors of pickled quail eggs in red wine vinegar, a culinary delicacy enjoyed around the world. Whether you prefer a tangy appetizer, a flavorful addition to salads and charcuterie boards, or a unique ingredient for your next culinary creation, this article has you covered. Explore various recipes and techniques to create perfectly pickled quail eggs, ranging from simple and straightforward methods to more elaborate and adventurous flavor combinations. With step-by-step instructions and helpful tips, you'll learn how to select the freshest quail eggs, choose the right red wine vinegar, and achieve the desired level of tanginess and crunch. Get ready to elevate your culinary skills and savor the exquisite taste of pickled quail eggs in red wine vinegar.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED QUAIL EGGS - RED WINE VINEGAR



Pickled Quail Eggs - Red Wine Vinegar image

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time.

Provided by Diann is Cooking

Categories     < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

1 (15 ounce) can quail eggs
2 cups red wine vinegar
25 cloves, whole
2 garlic cloves, crushed or 1/4 teaspoon garlic powder
water (optional)
1 slice jalapeno (optional)

Steps:

  • Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.).
  • In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish), and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you.
  • Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
  • Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.

SMOKED TROUT DIP WITH PICKLED VEGGIES AND QUAIL EGGS



Smoked Trout Dip with Pickled Veggies and Quail Eggs image

This whole episode feels like it's from the Black Market Liquor Bar, which is our eclectic eatery and bar in Los Angeles. This smoked trout dip is from that bar's greatest hits playlist.

Provided by Antonia Lofaso

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 19

1 pound whole ocean trout, no bones (skin on is fine)
1/3 cup olive oil, plus more for drizzling fish
Kosher salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
20 haricots verts, cut on a bias 1/2-inch-long
2 shallots, shaved on a mandoline about 1/4-inch-thick
1/4 head cauliflower, cut into baby florets
2 cups red wine vinegar
2 tablespoons sugar
Kosher salt
8 quail eggs
4 pieces ciabatta, toasted aggressively on the grill on both sides
1 clove garlic
Flaked sea salt, such as Maldon
Good finishing oil, for drizzling
4 sprigs fresh dill

Steps:

  • Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
  • For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
  • Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
  • For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
  • Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
  • Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
  • Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.

HOT PICKLED QUAIL EGGS



Hot Pickled Quail Eggs image

Provided by Food Network

Categories     appetizer

Time 1h2m

Yield 2 pints

Number Of Ingredients 11

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

Steps:

  • Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
  • Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
  • Allow properly sealed jars to sit at least 2 weeks before eating.

PICKLED QUAIL EGGS



Pickled Quail Eggs image

A simple and unusual item for a cocktail party or just for snacks. I get cans of the quail eggs already cooked from the asian market. The resulting eggs are bright yellow and full of delicious flavor.

Provided by QG6380

Categories     Lunch/Snacks

Time P1DT5m

Yield 10 serving(s)

Number Of Ingredients 2

2 (15 ounce) cans quail eggs, in water, drained
1 (14 ounce) jar of hot pickled banana pepper rings, with juice

Steps:

  • Drain the eggs, add to a non-reactive container.
  • Add the peppers and juice.
  • Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
  • Serve eggs with pepper rings, with salt and pepper on the side if desired.

GARLIC PICKLED EGGS



Garlic Pickled Eggs image

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

Provided by Cliff Andres

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

12 eggs
1 onion, sliced into rings
1 cup distilled white vinegar
1 cup water
¼ cup white sugar
10 cloves garlic, peeled

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Place the eggs in a 1 quart jar with the onion rings.
  • In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
  • Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.8 mg, Sugar 5 g

BEET-PICKLED QUAIL EGGS



Beet-Pickled Quail Eggs image

A pickling liquid made with beets, white balsamic vinegar, and aromatics gives these diminutive eggs their striking color and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time P4D

Yield Serves 6 to 8

Number Of Ingredients 8

1 small red beet, peeled and coarsely grated
1 cup white balsamic vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon juniper berries
1 dried bay leaf
24 quail eggs (available at dartagnan.com)
Hot sauce, celery leaves, and flaky sea salt, for serving

Steps:

  • Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.
  • Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.
  • Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.

PICKLED QUAIL EGGS RECIPE - (3.8/5)



Pickled Quail Eggs Recipe - (3.8/5) image

Provided by Pattywak

Number Of Ingredients 11

PICKLING INGREDIENTS:
25 quail eggs, boiled
1 1/2 cup vinegar
1 cup water
3/4 teaspoon dill seed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice
1/2 teaspoon garlic, minced
1/4 teaspoon red pepper or any Louisiana Hot Sauce (optional for spicy)

Steps:

  • First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours. After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

SWEET PICKLED EGGS



Sweet Pickled Eggs image

Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.

Provided by Tracy Mulder

Categories     Appetizers and Snacks     Pickled Egg Recipes

Yield 12

Number Of Ingredients 7

12 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
½ cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth

Steps:

  • Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
  • Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
  • Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
  • Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g

PICKLED EGGS



Pickled eggs image

Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them

Provided by Anna Glover

Categories     Snack

Time 20m

Number Of Ingredients 6

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

Steps:

  • Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
  • Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
  • Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium

PICKLED QUAIL EGGS



Pickled Quail Eggs image

Categories     Egg     Game     Marinate     Vegetarian     Vinegar     Beet     Clove     Boil     Gourmet

Yield Makes 24

Number Of Ingredients 7

3 pounds beets (8 medium, including greens), scrubbed and stems trimmed to 1 1/2 inches
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
2 Turkish bay leaves or 1 California
5 whole cloves
24 quail eggs or 5 regular large eggs

Steps:

  • Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
  • While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
  • Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.

Tips:

  • For the best flavor, use fresh quail eggs.
  • Make sure the quail eggs are cooked through before pickling them. To check, insert a toothpick into the center of an egg. If the toothpick comes out clean, the egg is cooked.
  • Use a variety of spices and herbs in your pickling liquid to create a flavorful brine. Some good options include garlic, peppercorns, bay leaves, and dill.
  • Let the quail eggs pickle for at least 2 weeks before eating them. This will give them time to develop a deep, rich flavor.
  • Pickled quail eggs can be stored in the refrigerator for up to 6 months.

Conclusion:

Pickled quail eggs are a delicious and easy-to-make appetizer that can be enjoyed on any occasion. They are also a good source of protein and healthy fats. So next time you are looking for a new and exciting snack, try pickled quail eggs.

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