Pickled Tangy Quail Egg Bites

Ingredients

Estimated total cost: €5.37 · €0.90/serving

• 1 cup cider vinegarEst. price €0.35–€0.85
• 1/2 cup sugarEst. price €0.25–€0.60
• 1 teaspoon saltEst. price €0.02–€0.08
• 24 quail eggs or 5 regular large eggsEst. price €2.10–€4.50
• 3 pounds beets (8 medium, including greens), scrubbed and stems trimmed to 1 1/2 inchesEst. price €2.40–€5.70
• 2 Turkish bay leaves or 1 CaliforniaEst. price €0.10–€0.25
• 5 whole clovesEst. price €0.15–€0.35

Steps

1. 1

   Place beets in a 3-quart heavy saucepan and cover them with cold water by 1 inch. Bring the water to a boil, then lower the heat and let the beets simmer with the lid partially covering for approximately 40 minutes until they are tender. Using a slotted spoon, transfer the cooked beets to a bowl (saving them for later use). Measure out exactly 2 cups of the beet cooking liquid, discarding any excess liquid. In a small saucepan, combine the beet cooking liquid with vinegar, sugar, salt, bay leaves, and cloves. Stir the mixture continuously until the sugar has completely dissolved and bring it to a boil. Once boiling, remove from heat and allow the pickling liquid to cool down entirely for about an hour before using it further.

2. 2

   Once the pickling liquid is cooling, take a small saucepan and cover the eggs with cold water until they are submerged by 1 inch. Bring the water to a boil while gently stirring to center the yolks in the eggs. Lower the heat and let the eggs gently boil without a lid for 3 minutes (or 10 minutes if using regular eggs). Drain off the hot water and gently shake the pan to crack the egg shells lightly against each other. Submerge the cracked eggs in cold water and allow them to sit for 15 minutes to halt cooking and make peeling easier.

3. 3

   Start by draining and peeling the eggs before placing them into a glass jar or a deep bowl. Set aside 2 tablespoons of the pickling liquid for the watercress salad vinaigrette. Pour the rest of the liquid over the eggs. Cover and allow either quail or regular eggs to pickle for a full day, lasting 24 hours.

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• Cultural note

  Pickled quail eggs are a popular appetizer in many cultures, especially in Asian and European cuisines. The pickling process preserves the eggs and adds a tangy flavor to the dish. Beets are often used in pickling recipes for their vibrant color and earthy taste.

• Seasonal note

  This dish is best made in the spring or summer when fresh beets are in season. Quail eggs are typically available year-round.

• Health note

  Pickled Tangy Quail Egg Bites are a good source of protein and fiber. They are low in saturated fat and high in essential vitamins like A and C. However, the high sugar and sodium content should be consumed in moderation.