pickled quail eggs

[molliedogspabottom]

Hi all,

I have been supplying fresh quail eggs to a large local produce shop that has won several awards for its quality .
They have expressed an interest in pickled quail eggs and this would be a great way to use any small or excess eggs that I have.
I wondered if any of you have a good recipe for pickled quail eggs or could point me in the right direction to find out all the information I need to produce and pack this item.
Any help would be useful and greatly appreciated.

Many thanks Heather

 

[dorinda]

I would live to know as well - I'm snowed under with sabelpoot eggs and quail eggs too..

 

[Cheviot]

Hi Heather,
I pickled quite a few dozen last year, when I was getting about 18 eggs every day.
The first thing I will say is that they are the devils own to peel, the yolks seem to be very close to the shell on one side of the egg, and when you are pickling them you need the eggs to be intact as any exposed yolk sends the vinegar cloudy, not a problem for your own use, not so good for selling on. Also the eggs need to be at least one week old before you boil them, or you will never get the shell to peel off neatly and you will waste most of them.
If I haven't totally put you off pickling eggs, this is what I do, cover the eggs in cold water and bring to the boil, once boiling turn the heat down a little, you still want the water boiling, but not so much that it might crack the shells, boil for about 6 mins, then tip the water out of the pan and then run cold water over the eggs untill they are cool, (this quick cooling stops the outside edge of the yolks going discoloured ) then peel!!!!!!!!!, (did I mention they are hard to peel 07 07 ) rinse them in a colonder, pack them into sterilized jars. Then for every pint of white vinegar, I add 2 teaspoons of salt and 2 teaspoons of sugar and dissolve it in the vinegar, then pour over the eggs, don't fill the jars too full as you don't want the vinegar touching the lid. They are dead simple to make apart from peeling them, you can try using cider vinegar, or adding sprigs of fresh herbs, or a chillie pepper whatever you like really, I wouldn't use brown malt vinegar as it can be a bit too harsh.
Give it go, let me know how you get on and please tell me if you find an easy way to make them peel.
Regards
Sue

 

[Tim]

Have a look at my grandmas Picked Quail Egg Receipe

It's got a bit of a kick to it too that may go down well in the shop- soak the eggs in vinegar first to help getting the shells off.

Tim

 

[molliedogspabottom]

Hi Tim,

thanks very much for the recipe I have saved it and will print it off as soon as our new printer is set up.
I have discovered that if you stir the eggs while cooking the yolk stays in the centre of the white and does not show when the egg is peeled.

I will need to source some new jars suitable for the vinegar and then I will be set to start and hopefully they will be a great sucess.

many thanks again, Heather