Pickled Quail Eggs
Appetizers • Yugoslavian
Description
This is how quail eggs are prepared in the New York area.
Ingredients
- Quail Egg 20 pieces
- Clove 6 pieces
- Champagne Vinegar 0 fl oz
- Cilantro 6 pieces
- Parsley 12 pieces
- Bay leaf 2 pieces
- Green peppercorns 6 pieces
- Sugar 1 tablespoon
- Ginger 0 oz
- Salt 1 tablespoon
- Thyme 2 stalks
- Rosemary 1 stalk
- Soy Sauce 1 tablespoon
Step-by-Step Guide
Step 1
Pour water over the herbs, salt, pepper, grated ginger, cloves, eggs, and other ingredients, making sure the water covers the eggs. Place on low heat, bring to a boil, and cook for five minutes. Then turn off the heat and let the eggs cool in the brine.
Step 2
After cooling, place the container with the eggs in the refrigerator for two to three days. Serve with green onions, coarse salt, and dark bread.
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