Quail, most notably the Coturnix, have played their part in Japanese history for thousands of years, it was not until recently that we started enjoying raising these gentle little birds here on our place. Each morning I collect the cutest little speckled eggs and tuck 'em away in a carton until there is enough to make a 1/2 pint of the creamiest tasting pickled eggs.
That is how we like to cook our quail eggs, although there are literally hundreds of ways to include quail eggs in meals from snacks to main dish. I'm feeling a food adventure with quail eggs is long overdue.
Until then...I'm pleased to share with you my pickled quail egg recipe, from how-to hard boil these litte beauties to getting them tucked into a jar with a tangy-sweet pickling brine. Enjoy!