These quail's eggs are a beautiful vibrant pink colour and will bring vibrancy and flair to any canapé party you might be hosting, as well tasting really delicious too.
Beetroot gives these mini eggs a lovely sweet and earthy pickled flavour as well dyeing them spectacularly. Serve as they are, or with a little horseradish mayo and a sprinkle of chopped dill or crispy bacon.
You'll need to allow for cooling and overnight pickling so we recommend starting this recipe at least 24 hours before you'd like to serve them.
They pair brilliantly with our top scoring Champagne that our experts tested.
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Yields:
12
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
20
Ingredients
1
small raw beetroot, peeled and thinly sliced
100ml
cider vinegar
75g
caster sugar
1Tbsp.
pickling spice
1
dried bay leaf
12
quail eggs
You will also need
500ml
clean sealable jar
Directions
Step 1Mix beetroot, vinegar, sugar, pickling spice and bay in a small pan with 1tsp salt and 150ml (5fl oz) water. Bring to the boil over low heat, stirring occasionally, until sugar and salt dissolve. Cool.
Step 2Meanwhile, place quail eggs in a medium pan, add just enough water to cover. Bring to boil over high heat, then remove from heat and cover with a lid. Leave for 3min, drain and transfer eggs to a bowl of iced water. Leave to cool for 5min. Peel and rinse then place in the jar and pour over the cooled pickling mixture.
Step 3Seal jar with lid and chill to pickle for at least 8hr, ideally overnight. Drain to serve.
Get ahead
Make up to 4 days ahead; chill.
GH Tip For ease, you can use ready-cooked and peeled quail eggs, but you will need to serve within 24hr of pickling as the eggs will toughen faster.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
