Pickled Quail Eggs Recipe

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1 vote | 3030 views
Servings: 2


Cost per serving $10.06 view details


  1. Put Large eggs in cool tap water with 1/2 c. salt and 1 oz vinegar per gallon of water. Boil for approximately 3-5 min. Test by breaking 1 egg after 3 min. Stir Large eggs while they boil a few times to keep yellow (yolk) in the center. Put Large eggs in white vinegar for 12 hrs.
  2. Peel Large eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 c. salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if you like. Bring to a boil and pour over Large eggs in jars.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 254g
Recipe makes 2 servings
Calories 371  
Calories from Fat 199 54%
Total Fat 22.01g 28%
Saturated Fat 6.18g 25%
Trans Fat 0.0g  
Cholesterol 139mg 46%
Sodium 100mg 4%
Potassium 471mg 13%
Total Carbs 4.69g 1%
Dietary Fiber 0.8g 3%
Sugars 2.13g 1%
Protein 36.32g 58%
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  • Iudit Paton
    August 7, 2011
    far too much vinegar, and for a good pickled egg should be there some spices, otherwise is just tasteless,no point to use delicete quail eggs.

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