Recipe: Pickled Quail Eggs

Pickled quail eggs are a specialty. They
are made by placing the eggs in hot water
and boiling them 5 minutes, with occasional
stirring.

The eggs are drained, rinsed, and placed
in commercial white vinegar overnight.

They are then washed, and remnants of the
shell and membrane are removed by hand.

The eggs are then packed loosely into jars,
and the jars are filled with a solution of
half vinegar, half water, with 75 g. salt
per liter. The pickling solution is usually boiled.

Other flavoring ingredients are sometimes added.

After capping the bottles, the pickled eggs can be stored at room temperature.