Entrees

Pickled quail eggs with chilli and herbs

Name: Pickled quail eggs with chilli and herbs
Prep time: 10080 min
Cook time: 10 min
Total time: 10090 min
Yield: 24 eggs
Ingredients: 24 quail eggs*; 350ml tarragon vinegar*; 6 garlic cloves; 12 peppercorns; 2 teaspoons yellow mustard seeds; 4 cloves; 2 bay leaves; 2 small dried chillies (optional); 2 tablespoons chopped mixed fresh herbs (such as dill, parsley, chives), plus extra, (preferably with flowers) to garnish; 1 teaspoon dried chilli flakes; Flavoured sea salts* (we used lemon myrtle, chilli and herb), to serve; Radishes, to serve; Brown bread, to serve

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168h

10m

24 eggs

Pickled quail eggs with chilli and herbs

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Ingredients (13)

24 quail eggs*
350ml tarragon vinegar*
6 garlic cloves
12 peppercorns
2 teaspoons yellow mustard seeds
4 cloves
2 bay leaves
2 small dried chillies (optional)
2 tablespoons chopped mixed fresh herbs (such as dill, parsley, chives), plus extra, (preferably with flowers) to garnish
1 teaspoon dried chilli flakes
Flavoured sea salts* (we used lemon myrtle, chilli and herb), to serve
Radishes, to serve
Brown bread, to serve

Method

1.

Place the eggs in a saucepan, cover with water, bring to the boil, then simmer for 3 minutes. Drain, then place in ice-cold water to cool.
2.

Meanwhile, place the vinegar, garlic, peppercorns, mustard seeds, cloves, bay leaves, chillies and 2 teaspoons of salt in a saucepan. Bring to the boil, then remove from heat and cool.
3.

Peel the eggs and place in a jar or lidded container. When the vinegar mixture is cool, pour over the eggs and seal in container. Refrigerate for 1 week before eating to allow to marinate.
4.

To serve, remove eggs and pat dry with paper towel. Roll some eggs in the chopped herbs, and others in chilli flakes.
5.

Place on a plate garnished with fresh herbs and flowers. Serve with fl avoured salts, radishes (halved if large) and bread.