Photo: Joseph Gonzalez
Pickled Quail Eggs Recipe
7 ingredients
24 hr 45 min
24 eggs
openrecipes
A pickled eggs recipe that uses quail eggs and beet juice to turn the eggs pink.
Estimated Nutrition (whole recipe, rough)
165
Calories
8g
Protein
5g
Fat
21g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/2 cup peeled and grated beet (from about 1/2 medium beet)
- 4 teaspoons granulated sugar
- 2 teaspoons kosher salt , plus more for serving
- 2 teaspoons pickling spice
- 24 quail eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes