These little marinated eggs will keep or over a week in a jar in the fridge. They make a delicious snack (only 14 cals per egg) or appetiser. They are also lovely as part of a plated salad, for a light lunch. Peeling hard boiled quail eggs is notoriously difficult and time consuming unless you know the trick. Simply immerse the cooked eggs in cheap vinegar and leave them for a while. The acid partially dissolves the shells.
Ingredients
1 tbsp olive oil
1½ tbsp yuzu juice (or substitute a mix of orange and lemon juice)
1 clove of garlic, finely minced
1 tbsp each of very finely chopped dill, parsley and chives
½ tsp salt
¼ tsp sugar
½ tsp chilli flakes
12 quail eggs (hard boiled & peeled)
Method
Ingredients
1 tbsp olive oil
1½ tbsp yuzu juice (or substitute a mix of orange and lemon juice)
1 clove of garlic, finely minced
1 tbsp each of very finely chopped dill, parsley and chives
½ tsp salt
¼ tsp sugar
½ tsp chilli flakes
12 quail eggs (hard boiled & peeled)
Method
- Whisk the oil and yuzu juice and garlic together in a bowl.
- Add the chopped herbs and mix.
- Add the hard boiled, peeled quail eggs and mix well until each egg is well coated.
- Place in a lidded jar and store in the fridge. Allow at least 24 hours for flavours to mingle.
