Pickled eggs are a great addition to meat and cheese boards, a side for sandwiches, or just as a midnight snack by the handful.
Recipe by Dan Clapson using a mystery ingredient – quail eggs – from a Chopped Canada challenge. See the full post here.
Quick-Pickled Quail Eggs
cup white vinegar
tsp pickling spice
tsp whole black peppercorns
quail eggs, hard-boiled and peeled
head butter leaf lettuce, leaves removed, washed and gently patted dry
cup cherry tomatoes, halved
cup candied salmon, broken into 1-inch pieces
cup snow peas
red onion, thinly sliced
cup kalamata olives, pitted and halved
salt and pepper, to season
Bring first 6 ingredients to a boil in a small pot.
Place quail eggs in a 16-oz mason jar and pour hot liquid over top.
Let cool, seal and place in fridge for at least 6 hours before using, overnight is best.
Will keep for up to 1 week on the fridge.
Bring water to a standing boil on high heat in a medium pot.
Carefully place the quail eggs in the water and let cook for 2 ½ minutes.
Transfer from pot into cold water bath and let sit for 2 minutes.
Peel eggs and cut into halves.