Beet Pickled Quail Eggs for Easter

Beet Pickled Quail Eggs for Easter at This Mama Cooks! On a Diet - thismamacooks.com

I’m in the middle of remodeling h-e-l-l. Actually, I shouldn’t complain, because it hasn’t been too bad, since we started with a small project first – the kids’ bathroom. Yet it seemed as soon as my husband and his friend, Guy, started working on one thing, they would break another. Like cutting into a pipe and flooding the bathroom, which meant that the living room ceiling had to be repaired and repainted. Then they, along with the plumber and electrician, used my two vacuums like shop vacs, and broke them both. Then the bathroom lighting had to be done twice. The toilet that wasn’t supposed to be installed by the plumber, was indeed installed, and was broken in the process. I’m not even going to tell you about the fight with the painter regarding his quote and the trim.

Then the kitchen remodeling started with a reminder call. But I didn’t even know we were on the schedule to get our counter tops done that day! First, I had to reschedule my daughter’s hearing test appointment. No biggie. Then I had to camp out with my dog, Nellie in our bedroom, because as soon as the workmen left to get something from their truck and came back into the house, she'd growl at them like they were breaking in. Such a silly dog!

It also meant no cooking for a few days, since we had to wait for the plumber to come and hookup the sink and the electrician to hook up the stovetop. Luckily, I have another wonderful recipe from the April 2014 issue of Martha Stewart Living to fill in while my kitchen is closed for a few days. This one is perfect for Easter, parties, and picnic season – Beet Picked Quail Eggs with an amazing picture by Jennifer Causey.

Beet Pickled Quail Eggs picnic at This Mama Cooks! On a Diet - thismamacooks.com

Just because it’s Easter doesn’t mean you have to stick with chicken eggs. Any sort of eggs will do. Martha Stewart Living suggests getting quail eggs at dartagnan.com, but I’ve had good luck finding fresh and canned quail eggs at Asian markets. (My mom puts quail eggs in salads and quail eggs in pho soup are amazing.) Canned quail eggs are pretty affordable, too.

Martha Stewart Living April 2014 recipes at This Mama Cooks! On a DIet - thismamacooks.com

I love the idea of dying the egg whites with the beets. Some people use beets or other foods to dye eggs shells. Or they gently crack the hard boiled egg before dyeing to form a cracked pattern on the egg white. They use foods such as:

  • Blueberries or red cabbage for blue
  • Skins of red onions or yellow apples for green
  • Skins of yellow onions or paprika for orange
  • Carrots, turmeric, chamomile, green tea or orange peel for yellow
  • Coffee or black tea for brown
  • Grape juice for purple

If you’re interested in using foods or plants as natural food dyes, About.com has instructions on how to do so.

Ingredients

  • 1 small red beet, peeled and coarsely grated
  • 1 cup white balsamic vinegar
  • 1/2 cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon juniper berries 1 dried bay leaf
  • 24 quail eggs
  • Hot sauce, celery leaves, and flaky sea salt, for serving

Directions

  1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.
  2. Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.
  3. Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.
Prep Time: 45 Minutes
Cook Time: 120 Hours
Total Time: 120 Hours 45 Minutes
Servings: Serves 8
  • Serving size: 3 quail eggs

Recipe and photography used with permission.

5 thoughts on “Beet Pickled Quail Eggs for Easter

  1. Anne-Marie Nichols Post author

    I need to figure out how to scale the recipe up for regular eggs as I don’t have time to drive to Atlanta to one of our favorite Asian markets, though I’m really tempted. I should really keep cans of quail eggs in the pantry to add them to salads and soups.

    Reply
    1. Anne-Marie Nichols Post author

      You’d have to use a lot less eggs since chicken eggs are a lot bigger. I’m thinking maybe you could do this with 6 to 8 chicken eggs. I’d start with 6 just to be safe.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>