Easy Pickled Quail Eggs Recipe

This easy pickled quail eggs recipe is perfect for those who love pickled items and eggs. In addition to quail eggs, chicken eggs which are smaller in size can also be used.

I will try anything at least once, and in this case it was pickled eggs. Incredibly, the pickled egg was quite tasty, however, I knew I could create a better brine. 

Surprisingly, the texture of pickled eggs was identical to hard boiled eggs. The flavor of the brine seeps through the eggs, as it does with any pickled item. The longer the item is allowed to marinate in the brine, the better tasting it is. 

Just when you thought you couldn’t possibly eat pickled eggs, I go and introduce you to pickled quail eggs in a jalapeno brine. Quail eggs make the perfect bite size high protein snack. Why not give this pickled recipe a try? Who knows, you may enjoy it!

Easy Pickled Quail Eggs Recipe

For some unknown reason, pickled eggs have gotten a bad rap.  Why? I am not entirely sure!

Pickled foods, whether it is canned, a refrigerator recipe, or have been fermented, are favored among many individuals. However, consuming pickled eggs is foreign to many.

We raise quail for their meat and eggs, and often have a surplus of eggs which need to be used-up quickly. Of course, making an omelet out of quail eggs can prove to be frustrating due to the amount of quail eggs needed, but you sure can consume them the following way: 

• consume as a quick snack when they are hard boiled
• added to potato salad
• to top a fresh salad
• the egg of choice for an egg salad sandwich
• and of course, pickled

Start by steaming and peeling roughly 40 quail eggs.  I strongly suggest you steam farm fresh eggs, read here for how long and why you should steam quail eggs.

How to Pickled Quail Eggs

Our pickled quail egg brine is incredibly delicious, and the reason is quite simple: I do not use distilled vinegar as the base ingredient. I prefer to use vinegars which are 5% acidic or higher:

• white wine
• malt vinegar
• rice vinegar
• balsamic vinegar
• red wine vinegar

This pickled quail eggs recipe is not a recipe which can be made shelf stable. In other words, this recipe cannot be canned. The pH balance for this recipe falls below the approved level and is considered a low acidic food item. Additionally, cooked eggs run the risk of turning rancid quickly if not refrigerated. 

Because this is a refrigerator recipe, the acidity level of the vinegar does not matter. For example, when canning pickled items the acidity level of the vinegar must be 5% or higher. In this recipe you can use vinegar which is 4% acidic. Reading the label on the package will help you to know what the acidity level of the vinegar is. 

This recipe will fill 2 pints size mason jars, and will need to be refrigerated and not canned. 

Ingredients

The ingredients is quite simple and contain basic pantry items.

• 36 quail eggs, or small chicken eggs
• 1 cup white wine vinegar
• 2 cups water, reserving 1 cup for the brine, the other cup for steaming the quail eggs
• 1 cup sugar
• 2 teaspoons dried thyme
• 2 teaspoons mustard seeds
• 1 jalapeno pepper
• 1 sweet onion

Equipment

Prior to beginning, gather with following items:

• steaming basket
• 8-quart pot with lid
• 4-quart saucepan
• medium mixing bowl
• 1-pint size mason jar
• jar funnel
• ladle

Preparing the Quail Eggs

For individuals who are using farm fresh eggs, make sure you steam them versus attempting to boil them. Learn how to steam freshly laid eggs to prevent destroying the egg whites. 

1. Add roughly 1-inch of water to the 8-quart pot
2. Next, place the steaming basket into the pot. Make sure the water sits below the steaming basket.
3. Bring the water to a hard boil.
4. As the water comes to temperature, wash quail eggs well to remove the bedding, dirt, and manure.
5. Once the water begins boiling, place the washed eggs onto the steaming basket and add the lid to the pot. Steam the eggs for 10 minutes.
6. Remove the steamed eggs from the pot and immediately pace them into an ice water bath. Allow the eggs to completely cool prior to peeling them.

The Brine

As the eggs are steaming, you can begin preparing the brine.

1. In the 4-quart pot add the vinegar, water, sugar, and herbs.
2. Bring the brine to a boil, making sure to stir often.
3. Once the sugar dissolves, remove the pot from the heat.

Fill the Jar

1. Peel the sweet onion and cut to desired size. We prefer thinner slices.
2. Wash the jalapeno pepper, cut and discard the stem end. Halve the pepper and slice into desired thickness. Leave the seeds in for a spicier pickled egg brine.
3. Add the eggs, onions, and jalapeno pepper to the mixing bowl. Gently toss the items to mix the three ingredients.
4. Using the jar funnel and pint-size mason jar, add the egg mixture. Gently press the items down, taking care to not crush the eggs. You will want to leave a 1-inch headspace for the brine.
5. Ladle the brine into the jar.
6. Remove the air bubbles by gently tapping the jar onto the countertop. Add additional brine if needed.

Notes

Remember, this recipe for pickled quail eggs is not a canning recipe. It will need to be stored in the refrigerator to prevent the eggs from going bad.

Allow the eggs to marinate in the brine for one week prior to consuming.

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