Pickled Quail Eggs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 hard-cooked quail eggs, peeled | 1/2 cup rice vinegar | 2 tablespoons sugar |
| 1/2 teaspoon salt | 3 or 4 pickled red shiso leaves if available, well rinsed | |
| 1 | Place quail eggs in a small jar. In a small bowl, combine vinegar, sugar and salt. Stir well to dissolve sugar. Pour over quail eggs. Rinse shiso leaves well under cool water to remove excess salt. Tuck leaves into the jar. Cover and refrigerate 2 to 3 days. For each serving, thread 2 or 3 pickled eggs on a short skewer. |