I made a batch of pickled quail eggs last week and my husband decided to share them with some friends at work. Our friend requested this recipe, so here it is. This will work with hard-boiled chicken eggs as well. These are a dilled pickled egg. Quail eggs have soft outer shells with tough inner membranes. They can be peeled like a chicken egg, but it is easier to soak them in vinegar overnight rendering the shells rubbery. They are super easy to peel this way.
Pickling Ingredients:
36 boiled quail eggs, 1 1/2 cup vinegar, 2 cups vinegar for soaking. 1 cup water, 1 teaspoon dried dill, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed, 2Tbl. minced onion, 1 clove minced garlic. For spicy pickled quail eggs add 1/2 teaspoon of dried red pepper or any liquid Hot Sauce. For extra spicy flavor add more red pepper, a chopped habanero pepper, or hot sauce.
Check for cracked eggs. Use only uncracked eggs.
Wash eggs in warm water and drain.
Put eggs in a pot and cover with cold water.
Bring water to a rolling boil.
Allow eggs to stand in hot water for 3 minutes.
Drain water and cover eggs with white vinegar (at least 1" above the eggs). .
After 12 hours the shells should be partly dissolved in the vinegar leaving them rubbery.
Rinse the eggs thoroughly and peel them. Make sure you get all of the inner membranes off of the peeled eggs.
Rinse again after peeling. Put peeled eggs in a 1 quart canning jar.
Place pickling ingredients in a pan and simmer for 5 minutes.
Pour the pickling liquid into the quart jar, completely covering the eggs.
When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours before eating. The longer they marinate the better. Serve cold with sea salt.
Posted by Tai
@ 04:40 PM CST
Spring is toying with us. Our weather has been anywhere from 7 degrees to the high 50's. The reality of spring will HOPEFULLY be here soon. This time of year is quite frustrating due to the wait for nice weather and wait and wait and wait. Our first planting in trays has been done indoors again this year. We didn't get our hoop house up last fall so we will build it this August to extend our winter season. Greens, herbs, and radishes in November! What a treat.
We bought a large, used, Humidaire incubator this weekend. It was an unbelievable find! A gentleman in Fort Dodge was going out of business and wanted to sell most of his poultry gear. This incubator will help us increase our flock this year with about 400 chicken eggs per setting, or a couple thousand quail eggs. After the tornado that went through here last year our flock was pretty low in numbers. We need to increase our flock size and conformation after that destruction. Our plan is to be able to sell some chicks to other farms next year (2010). Thanks for understanding to those of you who have inquired for chicks this year. We just don't have enough to go around yet.
Our table poultry production schedule has been bumped up considerably from last year. We are adding two new types of ducklings to our roster this year. The French Grimaud, a large type of Long Island Duckling is one of them. The other is a Barbary/Muscovy duck that has little fat, lots of meat, lots of eggs, doesn't quack but does fly. This should be interesting! We may need hardhats in the duck yard now.
Our heritage layer flock should start producing eggs within the month. Looking for those first eggs is more fun than an Easter egg hunt as I have been raising the chickens for almost 6 months. I ask them daily "where are the eggs?" No reply and no eggs....yet.
We will also be breeding and selling Red Golden Pheasant this year. They are a beautiful bird --Males are bright red, yellow, orange, and blue.
So far they are settling in to their new environment with the Peafowl, and Slate Turkeys. Everyone is getting along together pretty well.
All in all things are pretty much on schedule at present. The only problem I have is a list 5 pages long of things that have to be done when the weather warms up. Until then we are waiting!
Posted by Tai
@ 07:43 AM CST
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