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Low Calorie Egg Snack: Pickled Quail Eggs Recipe

Name: Low Calorie Egg Snack: Pickled Quail Eggs Recipe
Total time: 45 min
Yield: 60 g
Ingredients: quail eggs 25 pieces; white distilled vinegar 1 cup; water 1 cup; sugar 2 tbsp; salt 1 tsp; whole black peppercorns 1 tsp; bay leaf 1 piece

Tiny pickled quail eggs are a conversation-starter snack. Low calorie, tangy, protein-rich, and way more fun to eat than regular hard-boiled eggs.

Cook 45 min Difficulty EASY 55 kcal

#low calorie #egg #snack #vegetarian

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Ingredients

Main ingredients

quail eggs 25 pieces
white distilled vinegar 1 cup
water 1 cup

Seasonings/Sauce

sugar 2 tbsp
salt 1 tsp
whole black peppercorns 1 tsp
bay leaf 1 piece

Nutrition summary

Carbohydrates 3 g 22%

Protein 5 g 36%

Fat 2 g 32%

Serving size 60g

Cooking steps

1

Place quail eggs in a pot, add enough water to cover, and bring to a gentle boil over medium heat. Once boiling, reduce heat to low and simmer for 4 minutes; do not overcook, as quail eggs cook quickly.
2

Drain the hot water and immediately transfer eggs to a bowl of cold water to stop cooking and make peeling easier.
3

Carefully peel each quail egg, removing all the shell; rinse gently to remove any small bits.
4

In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt dissolve completely, then remove from heat and allow to cool slightly.
5

Place peeled eggs in a clean glass jar and pour the cooled pickling liquid over them. Seal the jar and refrigerate for at least 24 hours before serving for best flavor and texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is quail eggs, which give the snack its delicate bite and unique texture. Their small size makes them ideal for pickling and quick to cook compared to chicken eggs.

Q. Which seasoning adds the most flavor to pickled quail eggs?

The combination of white vinegar and bay leaf provides sharp tang and subtle herbal notes, while black peppercorns enhance the overall flavor complexity.

Q. How can I avoid overcooking quail eggs?

Always simmer the eggs gently for just 4 minutes, then immediately cool them in cold water. This prevents the yolks from becoming rubbery and ensures a tender texture.

Q. What is the nutrition breakdown per serving?

Each 60g serving contains about 55 kcal, with 3g carbs (22%), 5g protein (36%), and 2g fat (32%). This makes it a low calorie, protein-rich snack that's easy to fit into many diets.

Q. How long do the eggs need to be pickled?

Let the peeled quail eggs sit in the pickling liquid for at least 24 hours in the refrigerator. This allows them to fully absorb flavor and ensures a pleasant texture.

Low Calorie Egg Snack: Pickled Quail Eggs Recipe

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