Sole Eggs from Quail Egg

Summary

Ingredients

• 30 quail egg (s)
• 700 ml water
• 30 g salt
• 1 clove garlic with peel, piece onion peel
• 6 grains allspice
• 6 peppercorns

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Instructions

1. Bring the water with the salt, the sliced garlic clove, some onion peel and the spices to the boil and let it steep.
2. 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.
3. 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.
4. The quail eggs taste pure or cut in half, drizzled with a little balsamic vinegar.