Ingredients
- 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
Directions
Add roughly 1-inch of water to the 8-quart pot
- Next, place the steaming basket into the pot. Make sure the water sits below the steaming basket.
Bring the water to a hard boil.
- As the water comes to temperature, wash quail eggs well to remove the bedding, dirt, and manure.
- 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.
- 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.
- In the 4-quart pot add the vinegar, water, sugar, and herbs.
- Bring the brine to a boil, making sure to stir often.
- Once the sugar dissolves, remove the pot from the heat.
- Peel the sweet onion and cut to desired size. We prefer thinner slices.
- 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.
- Add the eggs, onions, and jalapeno pepper to the mixing bowl. Gently toss the items to mix the three ingredients.
- 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.
Ladle the brine into the jar.
- Remove the air bubbles by gently tapping the jar onto the countertop. Add additional brine if needed.
Notes
HOW TO PEEL QUAIL EGGS EASILY
Place hard boiled eggs in a glass bowl.
Pour in 5% white vinegar until all eggs are covered. Place bowl in fridge.
Allow eggs to soak in vinegar for at least 8 hours, or overnight.
Once soaking period is over, rinse the eggs. You’ll notice all the spots have floated to the top of the vinegar and your eggs are now white.
The eggs are now soft and rubbery feeling, and ready to be peeled. The shell has deteriorated during soaking, so what you are peeling is actually the membrane from under shell.