Quail pickled eggs
4 servings
20 minutes
Pickled quail eggs are a refined snack of Russian cuisine that combines the tenderness of quail eggs with a rich marinade. The origins of this dish trace back to preservation traditions, allowing enjoyment of its flavor for a long time. Tomato sauce adds a light sweetness and acidity, while anchovies provide a savory sea note. Fragrant garlic and fresh parsley complete the composition, creating a bright, harmonious taste. Olive oil adds smoothness, and marinating for 12 hours reveals all the nuances of flavor combinations. This dish is perfect as an independent snack or as an accompaniment to meat and vegetable dishes, offering gourmets new gastronomic experiences.
1
Boil 35–40 eggs, peel them. Chop parsley finely.
- Quail egg: 40 pieces
- Parsley: 100 g
2
Mix tomato sauce (any sweet), salt, sugar, and vinegar.
- Tomato sauce: 300 g
- Salt: to taste
- Sugar: to taste
- Vinegar: 1 teaspoon
3
Add eggs, anchovies (a can of anchovies in oil), parsley, olive oil, and minced garlic. Mix everything and place it in a jar.
- Quail egg: 40 pieces
- Anchovies: 10 pieces
- Parsley: 100 g
- Olive oil: 6 tablespoons
- Garlic: 6 cloves
4
Let it stand for 12 hours.
