Pickled Quail Eggs
Ingredients
- 24 quail eggs
- 2 shallots
- 120 ml white wine vinegar
- 60 ml dry white wine
- ¼ teaspoon celery seeds
- ¼ teaspoon aniseed
- 8 cloves
- 2 fresh bay leaves
- ½ teaspoon each fennel seeds peppercorns, coriander seeds
- ½ teaspoon paprika
- ½ teaspoon sea salt
Instructions
- Boil and peel the quail eggs. Peel and slice the shallots.
- Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
- Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.