Pickled Quail Eggs #SundayFunday

Stacy asked the Sunday Funday bloggers to help her celebrate National Egg Month!

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week, here is the line-up of the recipes from the group...

• Breakfast Pizza from Karen's Kitchen Stories

• Deviled Egg Dip from A Day in the Life on the Farm

• Deviled Quail Egg Shrimp Canapés from Food Lust People Love

• Egg Ghee Roast Recipe from Mayuri's Jikoni

• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe

• Pickled Quail Eggs from Culinary Cam (you're here)

• Scrambled Egg Skillet from Amy's Cooking Adventures

Pickled Quail Eggs

I had received some quail eggs from friends and was excited to pickle them. Another friend said that she had tasted pickled quail eggs recently. I piped up, "I have some quail eggs!" Of course you do, she said.

Ingredients

• 12 quail eggs

• 1 shallot, peeled and sliced

• 1/2 cup vinegar

• 1/4 cup water

• 1 Tablespoon sea salt

• 1 teaspoon organic granulated sugar

• 1 teaspoon dill seeds

• 1 teaspoon red pepper chile flakes

• sprigs of fresh thyme

• Also needed: sterile jar with lid

Procedure

Place quail eggs in a pot and cover with water. Bring to a boil. Boil for 1 minute. Remove from heat and let cool in the cooking water for 3 minutes. Drain and rinse. When cool enough to handle, peel and set aside.

Place dill and chile flakes in your sterile jar. Layer in sliced shallots, peeled eggs, and fresh thyme.

Combine vinegar, water, salt, and sugar in a sauce pan. Bring to a simmer. Swirl until the sugar and salt is completely dissolved. Pour the hot liquid over the eggs. Cover with a lid, then marinate for at least 24 hours before serving.

That's a wrap on my egg offering for #SundayFunday. The group will be back next week exploring country cooking. I just need to figure out what that means. Hmmm...