📝 About This Recipe
These petite, marble-sized treasures are a sophisticated twist on a classic gastropub staple, offering a delicate snap followed by a creamy, rich yolk. Infused with a vibrant beet-stained brine and a complex blend of aromatic spices, they serve as a stunning visual centerpiece for any charcuterie board. Perfect for those who appreciate the intersection of old-world preservation techniques and modern gourmet flair.
🥗 Ingredients
The Eggs
- 24 pieces Quail eggs (fresh, ideally at room temperature to prevent cracking)
- 2 cups Ice cubes (for the shock bath)
The Pickling Brine
- 1.5 cups Apple cider vinegar (5% acidity)
- 0.5 cup Water (filtered)
- 0.25 cup Granulated sugar (adjust for desired sweetness)
- 1 tablespoon Kosher salt
- 1 small Red beet (peeled and thinly sliced for a deep magenta hue)
Aromatics and Spices
- 3 pieces Garlic cloves (smashed)
- 1 teaspoon Black peppercorns (whole)
- 1 teaspoon Mustard seeds (yellow or brown)
- 0.5 teaspoon Red chili flakes (optional for heat)
- 2 sprigs Fresh dill
- 1 piece Bay leaf (dried)
- 3 pieces Allspice berries (whole)
👨🍳 Instructions
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1
Prepare an ice bath by filling a medium bowl with cold water and two cups of ice; set this aside near your stove.
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2
Bring a medium saucepan of water to a rolling boil. Ensure there is enough water to cover the eggs by at least an inch.
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3
Lower the quail eggs gently into the boiling water using a slotted spoon to avoid cracking the delicate shells.
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4
Boil the eggs for exactly 3 minutes and 30 seconds for a slightly jammy yolk, or 4 minutes for a fully set, firm yolk.
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5
Immediately transfer the eggs to the ice bath and let them chill for at least 10 minutes. This stops the cooking and makes peeling easier.
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6
While the eggs chill, combine the vinegar, water, sugar, salt, and sliced beets in a small saucepan.
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7
Bring the brine mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
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8
Remove the brine from the heat and add the garlic, peppercorns, mustard seeds, chili flakes, and allspice berries. Let the brine steep and cool to room temperature.
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9
Peel the quail eggs carefully. Pro tip: Crack the shell all over by gently rolling it on a hard surface, then peel under cold running water starting from the wider end.
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10
Place the peeled eggs into a clean, sterilized pint-sized glass jar, tucking the fresh dill and bay leaf down the sides.
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11
Pour the cooled brine (including the beet slices and spices) over the eggs until they are completely submerged.
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12
Seal the jar tightly and refrigerate. For a light pink tint and mild flavor, wait 24 hours. For a deep purple color and full spice infusion, wait 3 to 5 days.
💡 Chef's Tips
To ensure easy peeling, use eggs that are a few days old rather than farm-fresh. If you prefer a yellow hue instead of pink, substitute the beets with 1 teaspoon of ground turmeric. Always use a non-reactive saucepan (stainless steel or enamel) for the brine to avoid metallic off-flavors. Never skip the ice bath; the rapid temperature change is the secret to a perfect, non-rubbery texture. Store the eggs in the back of the refrigerator where it is coldest; they will keep for up to 2 weeks.
🍽️ Serving Suggestions
Slice them in half and serve atop a classic Caesar salad for a gourmet protein boost. Arrange on a charcuterie board alongside sharp cheddar, prosciutto, and grainy mustard. Skewer with a cornichon and a cube of smoked ham for an effortless party appetizer. Pair with a crisp, dry Riesling or a hoppy IPA to cut through the acidity and richness. Use as a striking garnish for a spicy Bloody Mary cocktail.