Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Red / Pickled Quail Eggs - Red Wine Vinegar Recipe
    Lost? Site Map

    Pickled Quail Eggs - Red Wine Vinegar

    Pickled Quail Eggs - Red Wine Vinegar. Photo by Peter J

    1/1 Photo of Pickled Quail Eggs - Red Wine Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Diann is Cooking's Note:

    One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.).
    2. 2
      In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish), and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you.
    3. 3
      Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
    4. 4
      Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.

    Ratings & Reviews:

    • on June 11, 2009


      These were wonderful! First time I've pickled quail eggs and the smaller size does let them both pickle faster and allow the flavor to penetrate further. The extra richness of quail egg yolks adds another dimension as well. Only change I made was to steam fresh quail eggs for 15 mins rather than use canned which I haven't seen around here before.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pickled Quail Eggs - Red Wine Vinegar

    Serving Size: 1 (182 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 137.2
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 3.0 g
    Cholesterol 723.4 mg
    Sodium 121.0 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 11.2 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes