These quail's eggs are a beautiful vibrant pink colour and will bring vibrancy and flair to any canapé party you might be hosting, as well tasting really delicious too.
Beetroot gives these mini eggs a lovely sweet and earthy pickled flavour as well dyeing them spectacularly. Serve as they are, or with a little horseradish mayo and a sprinkle of chopped dill or crispy bacon.
You'll need to allow for cooling and overnight pickling so we recommend starting this recipe at least 24 hours before you'd like to serve them.
They pair brilliantly with our top scoring Champagne that our experts tested.
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Yields:
12
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
20
Ingredients
1 small raw beetroot, peeled and thinly sliced
100 ml cider vinegar
75 g caster sugar
1 Tbsp. pickling spice
1 dried bay leaf
12 quail eggs
You will also need
500 ml clean sealable jar
Directions
Step 1Mix beetroot, vinegar, sugar, pickling spice and bay in a small pan with 1tsp salt and 150ml (5fl oz) water. Bring to the boil over low heat, stirring occasionally, until sugar and salt dissolve. Cool.
Step 2Meanwhile, place quail eggs in a medium pan, add just enough water to cover. Bring to boil over high heat, then remove from heat and cover with a lid. Leave for 3min, drain and transfer eggs to a bowl of iced water. Leave to cool for 5min. Peel and rinse then place in the jar and pour over the cooled pickling mixture.
Step 3Seal jar with lid and chill to pickle for at least 8hr, ideally overnight. Drain to serve.
Get ahead
Make up to 4 days ahead; chill.
GH Tip For ease, you can use ready-cooked and peeled quail eggs, but you will need to serve within 24hr of pickling as the eggs will toughen faster.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
