Pickled quail eggs

Pickled quail eggs

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
24 quail eggs
100ml dry white wine
250ml white wine vinegar
cold water
1 small red onion, peeled and thinly sliced
1/2 teaspoon cumin seeds
1 cinnamon stick
3 fresh bay leaves, roughly chopped
8 cloves
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
sea salt

Method

  1. Bring a large saucepan of water to the boil over high heat. Carefully add the eggs and cook for 3 minutes. Drain and peel the eggs under cold running water.
  2. Place the wine, vinegar and about half a 100ml wine glass of cold water in a small saucepan. Add onion, cumin seeds, cinnamon stick, bay leaves, cloves, peppercorns, coriander seeds and a generous pinch of salt. Bring to the boil over medium heat then simmer over low heat for 5 minutes. Add the eggs and cook for 2 minutes, then remove the pan from the heat.
  3. Allow to cool before transferring the eggs, pickling spices and liquid to a sterilized jar. Refrigerate until ready to use. The quail eggs will keep for about 2 weeks this way.
  4. Serve as a snack with olives or add to salads.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again