Summary
Ingredients
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.