Pickled Cajun Quail Eggs

 

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I've been immersing myself in Japanese Jumbo Quail Eggs learning how to cook and enjoy these cute eggs.  I also wanted to find another use for the Cajun seasoning I used for the Pork Cracklings / Pork / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style  and test out my new @flavortowncooware 12" fry pans https://bit.ly/3MrJaI2   It happens to fits the eggs perfectly for hard boiled Jumbo Quail eggs.  

These are such fun to eat and portion controlled, sort of servings.

 

 

Ingredients

36 (or a pound) Jumbo quail eggs, This recipe fills 2 16 oz jars.

2 C apple cider vinegar

1 C white vinegar

1 T sea salt

2 T Cajun Seasoning

1 t red pepper flakes (crushed with a mortar and pestle to bring out the flavor, don't inhale)

6-8 garlic cloves 

Directions

Boiling Eggs

  1. Prepare a bowl of water with ice to place the cooked in, set in refrigerator/freezer until ready.
  2. Place eggs in a 12" fry pan and cover with water and a splash of vinegar to make peeling easier
  3. Cover with a lid to bring it to a boil faster
  4. 4 minutes was the perfect hard boiled egg.
  5. Place eggs immediately in the cold water until cooled.
  6. It should peel easily when gently rolling on its side.

Pickling Liquid

  1. In a saucepan bring to a boil the apple cider vinegar, white vinegar, sea salt, garlic cloves and red pepper flakes
  2. Remove from heat once it boils and cool to room temperature.
  3. Place the cooled eggs in jars and cover with pickling liquid, I've read it should sit in the refrigerator for about a week for best flavor, but it's pretty tasty on day 2 and may not last a week.