The Incredible Edible Quail Egg

Peter Piper Picked a Peck of Pickle Quail Eggs!

 Pickling  eggs is a popular method of preserving eggs that offers a variety in  menus.  A pickled egg can take the place of the usual hard-cooked egg  for salads.  Pickled eggs can also substitute for pickles on a sandwich,  or they may be simply used as an accompaniment to crackers and beverage  as a snack.  Whatever the use, pickled eggs are equal in nutritional  value to their plain hard-cooked counter part.  The egg contains all of  the essential amino acids, forming complete protein.  All of the  vitamins except Vitamin C are present in an egg, as well as important  minerals.  A quail egg contains around 16 calories.

Pickled  eggs are produced by placing peeled, hard-cooked eggs in a solution  consisting basically of vinegar, salt, spices, and other seasonings.   Pickling solutions are heated to boiling, simmered for 5 minutes, and  poured over the eggs.  Egg whites tend to be more tender if a boiling  solution is used instead of room temperature solutions.  The container  used for the eggs should be one that can be closed or sealed  tightly.      


​​Eggs  for pickling should have clean, sound shells.  Eggs of any size can be  used and small or medium eggs are usually a good choice for pickling.   Very fresh eggs are the best to use for pickling to ensure the highest  quality possible since the eggs will be stored over a relatively long  period of time.

Although eggs which a few days old do  peel easier due to a greater size air cell at the large end of the egg,  it is better, if possible, to use very fresh eggs.  After the boiling  process, peel immediately by cracking the shells of the eggs all over.   Roll each egg gently between hands to loosed the shell.  Peel, starting  at the large end of the egg.  The peeling may take place under cold  running water to help wash the shell off the egg and to minimize the  shell breaking into the white. 

   Pickling eggs should be sealed and stored under refrigerated conditions  for no longer than 4 to 6 months.  It is not recommended that pickled  eggs be stored at room temperature for any period of time unless they  are in self sealing jars.

  Any pickling recipe will work, but  you can create your own also. For any recipe you are using bring the  ingredients to a boil and simmer 5 to 7 minutes.  Peal the eggs and pour  over hard-cooked eggs in container, seal, and refrigerate to season.

When filling the containers, eggs should be packed loosely so that plenty of pickling solution can poured over the eggs.