Pickled eggs and an easy method to peel Quail Eggs Royalty Free Music Fur Elise (Bagatelle in a Minor) Audiomagic Royalty Free Stock Music Library 2: Classical/Piano / Audiomagic Music Studios Bought on iTunes
I tried this, it was awesome. If you got the time...This is definitely the way to go. IT WORKED!! So much better to peel this way. I’ve got about 6-7 dozen quail eggs a week. LOVE THIS!! Thank you!!😁
Looks really good, I've recently started keeping quail so I'm going to have to try this. It's interesting all the recipes on youtube say keep them in the fridge, here in England pubs and fish and chip shops just keep them out at room temperature.
I've never used quail eggs, but I do know that with very fresh chicken eggs, leaving them out on a counter in a cool area of your kitchen for a few days before boiling them and letting them cool to room temp after boiling, they will peel fine, this will give the membranes a little extra space, there not gonna spoil out on the counter if you get worried just use the old float test before using, Nice video Dale,Thank you for sharing.
Yes that will work on chicken eggs even if you refrigerate them for a week or so before you cook them but Quail eggs have this tough membrane which makes it hard to peel they and still have the egg intact.
Nice job Dale 😄👍🏻 With chicken eggs we bring them to the boil and kep them boiling for 90 seconds then we plunge them into iced water. The shells remove quite easily Thanks for posting......Nigel
Very interesting process! Love the aromatic vinegar you came up with, gives me tonnes of idea :-) You are right, in that French video, they said that the heat was only in the white membrane, but I would say it's also in the seeds...but you don't want to argue with the French lol
Dale, I like your clear instructions. However, the reason that you have a dark green ring around the yolk is because you overcooked them!!! When I hard boil eggs, I put a good splash of vinegar into the cooking water, put the eggs into cold water, bring it to the boil with the lid on, then turn off the heat. After 7- 10min they are done! No longer! 🥰. Try it & let us know
I've often done hens eggs pickled, they go down well at Christmas time with cold meats etc. Never tried quail eggs, as have always thought they'd be too fiddly (even hens eggs can be a trial at times - lol), but that method looks great, so I might give them a try as something different this Christmas. Thanks for sharing Dale.
Good stuff Dale! Looks like a lot of work but good things usually are. I have a coworker that I buy fresh organic eggs from, this would be a good thing to make. Made your(all recipes) pumpkin pie with the Hokkaido pumpkins- simply amazing. Those pumpkins are exactly the perfect size measured for that recipe and the taste is incredible. My coworkers want me to make pies and sell them- haha! Had my first fire this season in the shed, video soon. Hope you and Angel are doing well.
Pickled chicken eggs can be quite tasty, but nothing beats pickled quail eggs. I lived in China for many years and, you could get jars of them from just about any convenience store. Its actually one of the things I miss the most. I just found a place where you can buy farm fresh ones and have them sent to you (on etsy). I'm thinking I'll have to do that.
Yummo! Jars of these are great gifts for anyone with a foodie mindset...try dipping them into a za'atar mix before popping them into your mouth...great finger food...tfs Di
Had to google that I had never heard of za'atar before. Found several recipes most called for Sumac. I have Stag Horn Sumac trees on the property but no idea how to prepare it. The native people used to make a tea from it never tried that either but someone who did said it was nasty LOL.
The sumac spice I use is a bright red berry grown in Western Asia Northern Africa, Egypt...it is dried and crushed, has a lovely colour and is slightly tart, almost lemony on the palate...I use it on hummus, as a coating for grilled fish, on chicken, in fattoush and other salads, in fact I use it quite a bit really. And no, don't go there with anything nasty! ;)
Thanks for posting this Dale. It got me thinking (yes, that is indeed dangerous!). I started wondering, "Why do we need to remove the membrane?" since that is the hard part of peeling the egg. Anyone who has cracked a quail egg knows that the membrane draws attention to itself because it is difficult to break. However, if you use acid/vinegar to dissolve the shell, is there a reason we can't just eat the membrane? It appears to be made of fibrous protein which is actually good for us. Normally when you boil quail eggs the easiest way to peel them is by the membrane. Crack one, and the membrane stays with the shell... but if you dissolve the shell, do you need to still get rid of the membrane? I am going to experiment tomorrow. I'll let you know what happens.
Love pickled chook eggs but think the quail eggs look rather dainty and a bit flash. Will definately try them. Hi Angel, can here you pattering around in the background. Thanks for sharing Dale. As usual you have come up with something interesting and informative :)
Thank you Karilyn. They were very popular at the dinner that I mentioned. You often seed pickled eggs on store shelves so they can be canned I'm going to look into that next I would be good to be able to extend the shelf life.
Thank for posting that. I like the brine you did Spicy. The vinegar trick worked a treat. Still getting one a day lol Might take some time for me to get a jar full just had 48 hours of rain but 11 12 c daytime temps wondering what sort of winter we will get had a couple of mild ones.
We are supposed to have rain for the next couple of days, hope we actually get it this time. I have had 7 eggs a day for the past two days. So I guess that means I have seven males and seven females, shouldn't be a fertility problem. Same here we had not very much snow last winter. Bare ground since early February and no rain all summer. Will this continue through another winter or will we get buried again? Beautiful sunny day today and 9 degrees. Snowing where my sister lives on Georgian Bay in Ontario but it is supposed to warm up again and melt it all tomorrow.
We needed the rain too. Had some snow down to 1000 mtrs we are at 600. Looks like I have 8 males and one female lol Temps are good at the moment and the forest is looking spectacular in the autumn coulors.
So far I've just had the two. Southpawdavey commented that the spots are put on the egg just as the bird lays it... so maybe she needs a new ink cartridge. LOL The pickled eggs are great.
Another great video Dale and a delicious recipe. Espelette peppers are fantastic! I was very lucky to get a whole tresse of them in the chicken debris box from our local organic shop. I made piperade, also with Piment de Bresse, do you know these, the heat is actually in the seed and I agree with Christiane in the seed of the Espelette as well! The filaments do contain heat too but some French cooks don't like too much heat in a dish, so maybe they've never tried the seeds? I am so happy I've saved the seed of the Espelette to grow my own next year. When do you start yours off? All the very best from Normandie, where it is 18 degrees (19 tomorrow), we might go for a swim!! Sue
Hi Sue no Piment de Bresse is new to me. It was Christiane who gave me the Espelette seeds originally. There seems to be a wide range in the heat from plant to plant so I'm selecting thre hotter ones to grow next year. I started this years plants on New Years Day and grew them under lights all winter.
***** Hi Dale, I think that is the best thing to start them really early and then try to overwinter them. I am trying that with a red bell pepper this year that now has loads of little fruits on. I'll send you some of the Espelette seed I have and some Piment de Bresse too. I'm guessing your address is somewhere on one of your sites? Otherwise send me a PM with your email and I'll get back to you. You might need our address anyway if your over here again and want to drop in for a cup of tea/coffee glass of wine. All the very best and did you make vampire costumes yet for the chicks? Sue
I have given up on overwintering any thing every time I do that I bring another pest into the house and spend months trying to get rid of it. Thank you for the offer a few of the Bresse seeds would be great I always like trying something new I will PM you my address. Happy All Hallows Ween.
I really don't have a preference I like them both the quail egg is just a smaller version . I had never built anything before I built the first chicken coop and I discovered that I like doing it.
Do you think that peeling method with the vinegar would work on bantam chicken eggs? I'd love to try this, but peeling those little eggs is such a pain.
