Fragrant pickled quail eggs
4 servings
600 minutes
Aromatic pickled quail eggs are a refined delicacy of Russian cuisine, rooted in the tradition of pickling and marinades. Light yet rich, they embody a harmony of herbs and spices. The delicate quail egg is infused with spicy notes of clove, coriander, and black pepper, complemented by the freshness of thyme and rosemary. Ginger adds a slight piquancy, while white wine vinegar provides a subtle acidity that reveals depth of flavor. This marinade makes the eggs an ideal appetizer for festive tables or an interesting addition to meat dishes and salads. Their dense texture and rich aroma turn each tasting into a gastronomic pleasure. Pickled for 72 hours, they achieve perfection in taste and aroma, becoming a true decoration for the table.
1
Wash the quail eggs. Mix all other ingredients, pour in water, and boil the eggs in this broth. Then cool, transfer with the eggs to a glass container, and let marinate for 72 hours in a cool place.
- Quail egg: 20 pieces
- White wine vinegar: 30 ml
- Carnation: 6 pieces
- Coriander root: 6 pieces
- Parsley stems: 12 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 6 pieces
- Ginger: 20 g
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Fresh thyme: 2 pieces
- Fresh rosemary: 2 pieces