We're planning on entering the urban chicken farming arena this spring and I've got a couple of small egg layers, possibly even a couple of quail, on my wish list just so that I can do some fun culinary things with little eggs. I've always liked good pickled eggs ("good" being those that don't taste solely of vinegar but rather have a nice depth of flavor from spices and other ingredients) and the image of a big jar full of brining quail eggs is sure to look fantastic and would make a great garnish for my famous Bloody Mary (famous to a few people anyway) or a martini.
I pickled some eggs this morning (shown above) and here's the simple recipe.
Ingredients:
- 3 cups apple cider vinegar
- 2 tablespoons pickling spice mix
- 3 tablespoons sugar
- 2 teaspoons sea or Kosher salt
- 1 tablespoon hot Thai or cayenne pepper salt
- dash of red pepper flakes
- 1/2 small onion, roughly chunked
- 4-5 garlic cloves, slightly smashed to open them up a bit
- couple teaspoons brandy.
- 12-18 regular-sized eggs
- 1 big jar with lid
- Add the sugar and other spices to the vinegar and simmer for 5 minutes.
- Hard boil the eggs and peel.
- Add the peeled eggs to the jar, interspersing with the garlic and onion.
- Pour the pickling liquid over the eggs and then add the brandy to top it off.
- Close the lid and let it sit in the fridge for a week or so.
That's it, easy as pie.