Pickled Quail Eggs
4 servings
15 minutes
Marinated quail eggs are a refined dish of French cuisine that combines the sophistication of flavor with simplicity in preparation. These tiny eggs, infused with the aromas of herbs, vinegar, and spices, acquire a piquant taste with light citrus and woody notes. Historically, marinated eggs have been popular as an appetizer that enhances the flavor of wine or aperitif. After a few days in the fridge, they become rich and balanced. Served with green onions, coarse salt, and black bread, they create a perfect combination of textures and aromas. This is not just a dish but a true gastronomic ritual that immerses one in the atmosphere of French hospitality and refinement.
1
Pour herbs, salt, pepper, grated ginger, cloves, eggs, and other ingredients with water to cover the eggs. Place on low heat, bring to a boil, cook for five minutes, then turn off the heat and let the eggs cool in the brine.
- Quail egg: 20 pieces
- Carnation: 6 pieces
- White wine vinegar: 50 ml
- Coriander root: 6 pieces
- Parsley stems: 12 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 6 pieces
- Sugar: 1 teaspoon
- Ginger: 20 g
- Salt: 1 teaspoon
- Thyme: 2 stems
- Rosemary: 1 stem
- Soy sauce: 1 tablespoon
2
Cool down, place the eggs in the refrigerator for two to three days. Serve with green onions, coarse salt, and black bread.