Sole Eggs from Quail Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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.
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