Herb Rolled Quails Eggs Recipes

HOT PICKLED QUAIL EGGS

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

HERB-ROLLED QUAIL'S EGGS

Steps:

• Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling.
• Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.