📝 About This Recipe
These vibrant, magenta-hued gems are a sophisticated twist on a classic pub snack, offering a delicate snap and a creamy yolk that melts in the mouth. Infused with earthy beets, aromatic star anise, and a kick of black peppercorns, they balance sweet, sour, and savory notes perfectly. Whether served as a striking garnish for a Bloody Mary or as a protein-packed addition to a charcuterie board, these eggs are as visually stunning as they are delicious.
🥗 Ingredients
The Eggs
- 24 pieces Quail eggs (fresh, room temperature)
- 4 cups Ice water (for the shock bath)
The Pickling Brine
- 1.5 cups White distilled vinegar (5% acidity)
- 0.5 cup Water (filtered)
- 0.25 cup Granulated sugar (adjust for sweetness)
- 1 tablespoon Kosher salt
- 1 small Red beet (peeled and thinly sliced for color)
Aromatics & Spices
- 3 pieces Garlic cloves (smashed)
- 1 teaspoon Black peppercorns (whole)
- 1 teaspoon Yellow mustard seeds
- 1 whole Star anise (adds a subtle licorice depth)
- 2 sprigs Fresh dill
- 0.5 teaspoon Dried chili flakes (optional for heat)
- 1 piece Bay leaf (dried)
👨🍳 Instructions
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1
Prepare an ice bath by filling a medium bowl with 4 cups of cold water and a generous handful of ice cubes. Set aside.
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2
Bring a medium saucepan of water to a gentle boil. Carefully lower the quail eggs into the water using a slotted spoon to prevent cracking.
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3
Boil the eggs for exactly 3 minutes and 30 seconds for a perfectly set white and a slightly jammy center, or 4 minutes for a fully hard-cooked yolk.
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4
Immediately transfer the eggs to the ice bath with a slotted spoon. Let them chill for at least 10 minutes; this stops the cooking and makes peeling easier.
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5
Gently crack the shells all over by rolling the eggs on a hard surface. Peel them carefully under cold running water, starting from the larger end where the air pocket is located.
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6
In a clean, small saucepan, combine the vinegar, water, sugar, salt, and sliced beets. Bring to a simmer over medium heat.
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7
Stir the brine until the sugar and salt are completely dissolved. Let it simmer for 5 minutes until the liquid turns a deep, vibrant red.
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8
Sterilize a wide-mouth pint-sized glass jar. Place the garlic, peppercorns, mustard seeds, star anise, chili flakes, bay leaf, and dill at the bottom of the jar.
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9
Carefully pack the peeled quail eggs into the jar, layering them with the beet slices for even color distribution.
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10
Pour the hot brine over the eggs, ensuring they are completely submerged. Leave about half an inch of headspace at the top of the jar.
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11
Seal the jar tightly and let it cool to room temperature on the counter.
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12
Once cool, refrigerate the jar. For the best flavor and color penetration, let the eggs pickle for at least 24 hours before eating. They will keep for up to 2 weeks refrigerated.
💡 Chef's Tips
Use older eggs if possible, as they are much easier to peel than very fresh ones. To get a perfectly centered yolk, gently stir the eggs in the boiling water for the first 30 seconds of cooking. If you prefer a yellow color instead of pink, swap the beets for 1 teaspoon of ground turmeric. Always use a non-reactive saucepan (stainless steel or enamel) when boiling vinegar to avoid a metallic taste. Ensure the eggs are fully submerged; if they float, use a small fermentation weight or a clean piece of beet to hold them down.
🍽️ Serving Suggestions
Serve as a garnish for a spicy Bloody Mary for a gourmet brunch experience. Slice in half and place atop a piece of toasted rye bread with schmaltz or salted butter. Add to a charcuterie board alongside sharp cheddar cheese, smoked meats, and cornichons. Roughly chop and fold into a potato salad for a sophisticated, tangy upgrade. Pair with a crisp, cold pilsner or a dry sparkling cider to cut through the vinegar's acidity.