Pickled quail eggs

Jamie Oliver

Ingredients

  • 24 quail eggs
  • 2 shallots
  • 120 ml white wine vinegar
  • 60 ml dry white wine
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon aniseed
  • 8 cloves
  • 2 fresh bay leaves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt

Steps

  • Boil and peel the quail eggs. Peel and slice the shallots.
  • Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
  • Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.
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