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- Pickled Quail's Eggs
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PrintPICKLED QUAIL'S EGGS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the eggs in a pan of gently simmering water, bring to the boil and cook for 3 minutes until the yolks are soft but not runny. Remove the eggs from the pan using a slotted spoon and set aside to cool.
- In a large saucepan, dissolve the salt in the distilled or boiled water. Add the peppercorns, then allow the water to cool and add the spirit.
- Gently tap the eggs all over to crack the shells but do not peel them. Place in a large, airtight, sterilized jar and fill up with the liquid, totally covering the eggs.
- Seal the jar and leave to stand in a cool, dark place for at least 7 days.
- To serve, remove the eggs from the liquid and carefully peel off the shells. Serve whole with a dipping sauce and a bowl of toasted sesame seeds or cut each egg in half or quarters and serve as a garnish.
INGREDIENTS
- 15 quail's eggs
- 2 tablespoon salt
- 1 liter distilled or boiled water
- 2 teaspoon Sichuan peppercorns
- 200 ml whisky
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