Today I had my 8 year old Grandson to assist me in making Pickled Quail Eggs. He was also the Director, Photographer and Script Writer for this post.
Once you have peeled the eggs , pack them in a clean sterilised bottle mixed with your chosen fresh spices. In this case we used rosemary, garlic, chili, salt and black pepper.
Boil enough 50:50 White Wine Vinegar and Water to cover the eggs. Pour the hot wine vinegar mix over the eggs until the container is full. Seal immediately and leave to stand for at least one week before use.
These are obviously very good for any antipasto plate, or a late night snack with a glass of wine – ENJOY!!!