Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 30 quail egg (s)
- 700 ml water
- 30 g salt
- 1 clove garlic with peel, piece onion peel
- 6 grains allspice
- 6 peppercorns
Print Recipe
Pin Recipe Instructions
- Bring the water with the salt, the sliced garlic clove, some onion peel and the spices to the boil and let it steep.
- Now cook the quail eggs for 4 minutes and rinse. If you can touch it, hit it all around with a teaspoon and layer it in a 1-liter screw-top jar.
- Now pour the hot marinade over it and, when the liquid has cooled down a bit, close the jar. Let it steep for at least 24 hours.
- The quail eggs taste pure or cut in half, drizzled with a little balsamic vinegar.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below