Terry SERIOUSLY???? I’ve been struggling with peeling these little rascals since I started with quail. Thank you for the “life-changing” egg peeling tip, and the great recipe, too. It really is the little things that make all the difference LOL!
They are DELICIOUS!!! Considering they're are delicacy, it's cheaper to make them at home, than to buy them. I finally found them at my local Walmart and they were $10 for approximately TEN eggs! 😳
They will peel easier if you peel underwater in a big bowl after you shake them. Just tried this☺️thanks for the recipe. I was out of pickling spice, so I used 1 tsp of old bay. Just refrigerating mine as they’re in an old plastic peanut butter jar. Can’t wait to see how they turn out.
@@JNoMooreNumbers You know...my mother and grandmother...and likely my great-grandmother...canned by inverting the jars on pickled items and jams...and all lived to ripe old ages, as did all who ate their products. I would never recommend it for non-acid foods, but for jams, preserves, and pickled items, it should be fine. Other countries in various parts of the world outside the USA STILL can high-acid foods this way. As you are probably aware, we are moving into a time when canning supplies are scarce, and nigh unto impossible to get, and likely to be more so...and with the additional food shortages, we may have to bend a few of the USDA canning rules in order to preserve our foods...like--gasp--reusing lids more than once and using methods the USDA deems controversial, yet no other place in the world does. We have ears, eyes, and noses, and we should USE them. Listen for an audible vacuum-release when opening a jar, look to see if there is odd discoloration, and smell the product. If in doubt, toss it out. That's what my mother and grandmother worked off of. A high-acid food is extremely unlikely to contain botulism, particularly if it's been heat-processed.
Put as many eggs that fit in a Callender or mesh strainer. Place on top or inside pot with 1 to 2 inches of water. You dont want eggs touching water. Cover with a lid and steam for 10 to 15 mins 20 mins for chicken eggs Eggs will be cooked and peel like a dream.
Walmart has a hot sauce that isn't really hot, just flavorful. One trick I learned from a man that had been doing it for years, add a good amount of the Great Value Louisiana hot sauce. It's WONDERFUL if you like spicy pickled quail eggs. 💜💜💜💜💜💜💜💜☺️
I tried this technique for shelling the eggs and it helped but I still had a heck of a time. How long did you shake the jar ? I think I was supposed to shake it longer.
YUM!!! I pay $10 for a jar of approximately TEN eggs! I need to move to a place where I can raise quail. It would sure save me money, considering it's a delicacy.
As long as they are clean and sterile, they don't have to be boiled. Some canners use straight out of their dishwasher after the jars have gone through a sterilization cycle. Some place in the oven at 200°F for at least 20 minutes and pull them out one or two at a time.
I store my eggs unwashed. If they are basically clean, I just rinse them before boiling. Is it recommended to do the full cleaning with soap and the diluted bleach prior to boiling or does the boiling take care of it for you? thx
I tried this but the eggs turn out rubbery because I think the hot liquid continues to cook the egg. Can the liquid be cooled down before adding to the eggs?
The shells would basically dissolve if soaked in vinegar so I don’t think they would be crunchy. The membranes would also get rubbery so that is interesting. Do you know if they peel them before eating or eat just like that?
There’s also tea eggs where u boil them and them crack them and boil them more in tea and spice and salt. Then you leave the in the fridge overnight and you can take off the shell and eat them
@@reneebrown2968 I watched this 6 months ago, so I forget the details, but he boils the quail eggs in water, cools them, then pickles them, I'm guessing. You don't bring to a boil in pickling.
@@mikeries8549 I read your comment. I read my comment from a couple of years ago that you responded to. Your comment makes no sense. MY comment doesn't make much sense either, I don't remember the video. I won't watch it again. I don't care.
I like your style. Just a good old boy with a garage full of quail.
Thanks for the tip on making peeling easier! I have enjoyed your videos and am now brooding my first quail hatchlings.
I love your this quails eggs recipe ❤ Me from India
I fallowed your quails recipe given to quails for more Proteins.
Thanks you Brother
..thanks for sharing this easy recipe..
Terry SERIOUSLY???? I’ve been struggling with peeling these little rascals since I started with quail. Thank you for the “life-changing” egg peeling tip, and the great recipe, too. It really is the little things that make all the difference LOL!
I followed your recipe and they are really good! First time pickling quail eggs and definitely hooked now. 😃 Thanks
They look good, I'll be giving this a try. Thanks Terry.
You'll love em!
They are DELICIOUS!!! Considering they're are delicacy, it's cheaper to make them at home, than to buy them. I finally found them at my local Walmart and they were $10 for approximately TEN eggs! 😳
They will peel easier if you peel underwater in a big bowl after you shake them. Just tried this☺️thanks for the recipe. I was out of pickling spice, so I used 1 tsp of old bay. Just refrigerating mine as they’re in an old plastic peanut butter jar. Can’t wait to see how they turn out.
How did it go?
Great video.
If you flip the jar upside down the heat from the mix will seal the jar and the button on lid will stay down. I actually just tried it and it works
Thanks for the tip!
Not recommended. Could be a false seal. Been canning 30 years though these just go in fridge unless you process in a water bath.
@@JNoMooreNumbers how long in a water bath? (At sea level)
@@JNoMooreNumbers You know...my mother and grandmother...and likely my great-grandmother...canned by inverting the jars on pickled items and jams...and all lived to ripe old ages, as did all who ate their products. I would never recommend it for non-acid foods, but for jams, preserves, and pickled items, it should be fine. Other countries in various parts of the world outside the USA STILL can high-acid foods this way.
As you are probably aware, we are moving into a time when canning supplies are scarce, and nigh unto impossible to get, and likely to be more so...and with the additional food shortages, we may have to bend a few of the USDA canning rules in order to preserve our foods...like--gasp--reusing lids more than once and using methods the USDA deems controversial, yet no other place in the world does. We have ears, eyes, and noses, and we should USE them. Listen for an audible vacuum-release when opening a jar, look to see if there is odd discoloration, and smell the product. If in doubt, toss it out. That's what my mother and grandmother worked off of. A high-acid food is extremely unlikely to contain botulism, particularly if it's been heat-processed.
@@reviewstrials6785 Generally 20-30 minutes once it comes to a rolling boil.
Great job enjoyed
Put as many eggs that fit in a Callender or mesh strainer. Place on top or inside pot with 1 to 2 inches of water. You dont want eggs touching water.
Cover with a lid and steam for 10 to 15 mins
20 mins for chicken eggs
Eggs will be cooked and peel like a dream.
I will try this!!
Thx Terry. Pickled eggs are a great southern snack. Living traditions channel has a recipe too. I am trying different versions.
Thank you very much for the video. About how long will the quail eggs last after being pickled with this process?
2 weeks is what they say but id let them go 3 because the vinegar will help preserve them. i wouldnt let them go longer than that
Thanks Terry will be trying this
The only reason you use sea salt or kosher salt is the regular iodized salt will make the liquid foggy. It doesn't change the taste at all.
Walmart has a hot sauce that isn't really hot, just flavorful. One trick I learned from a man that had been doing it for years, add a good amount of the Great Value Louisiana hot sauce. It's WONDERFUL if you like spicy pickled quail eggs. 💜💜💜💜💜💜💜💜☺️
How long will they keep?
Great stuff, Thanks!
Glad you liked it!
Do you have this recipe somewhere? They look sooooooo good!
Watch the video..
I love adding beets to pickled eggs. As it pickles, you see the color go further into the eggs
It adds a surprisingly nice flavor too. Not to mention that beats are crazy good for you.
Is it recommended to dispose of the brine after eating all of the eggs in the jar? I’m guessing reusing the brine is not advised?
How do I boil the egg in the instant pot?
Can you pickle in the shell and it becomes soft enough to eat
I tried this technique for shelling the eggs and it helped but I still had a heck of a time. How long did you shake the jar ? I think I was supposed to shake it longer.
😋 ovos 🥚 de codorna em conserva !! 🇧🇷👍🏻
YUM!!! I pay $10 for a jar of approximately TEN eggs! I need to move to a place where I can raise quail. It would sure save me money, considering it's a delicacy.
Looks real good. Did you ever hear of people dropping the raw egg into beer or orange juice?
Thank you
do you boil the mason jars before using?
As long as they are clean and sterile, they don't have to be boiled. Some canners use straight out of their dishwasher after the jars have gone through a sterilization cycle. Some place in the oven at 200°F for at least 20 minutes and pull them out one or two at a time.
@@joannathesinger770 thank you
Can.we use plastic bottle & plastic lid.please let us know.Thanks
Can anyone answer this for me I’m new to pickling, can they be kept out of the refrigerator or do they need to stay in the refrigerator?
Refrigerator
If you don't seal them, definitely put them in the refrigerator.
Adding some baking soda to the cold water may make them easy to peel. Works great with chicken eggs.
I store my eggs unwashed. If they are basically clean, I just rinse them before boiling. Is it recommended to do the full cleaning with soap and the diluted bleach prior to boiling or does the boiling take care of it for you? thx
Yes, the boiling will kill any bacteria that may be on the eggshell.
I tried this but the eggs turn out rubbery because I think the hot liquid continues to cook the egg. Can the liquid be cooled down before adding to the eggs?
I use that same egg peeling trick with all eggs.
I have seen coturnix eggs pickled with the shells on in Oriental markets. Extra calcium, extra crunch I guess.
The shells would basically dissolve if soaked in vinegar so I don’t think they would be crunchy. The membranes would also get rubbery so that is interesting. Do you know if they peel them before eating or eat just like that?
I imagine that they are limed eggs, otherwise the shells would be eaten away by the acetic acid in the pickling vinegar
What does the beet juice do?
Colors the outside of the egg pink. The longer it sits in the pink brine, the deeper the color will penetrate into the egg.
Very yams
There’s also tea eggs where u boil them and them crack them and boil them more in tea and spice and salt. Then you leave the in the fridge overnight and you can take off the shell and eat them
boil for how long, and what kind of tea? what spice?
@@missyrabbit5250 Soy sauce is my favorite and garlic👍
How long before you can eat them... and how long do they last?
I usually let them sit for a week to 10 days before eating. As long as they are refrigerated they will last several weeks.
I was trying to count and it was edited. :( About how many eggs for in a pint jar?
To be honest, I didn't count but I would guess around 20? Maybe. Next time I will count them. Thanks for the comment!
I've heard 20 to 25
I put 2 dozen jumbo eggs plus peppers, garlic, onion and dill. It could likely hold 30 eggs with no peppers pickles or onion.
What was last red liquid one??
It has beet juice in it which gives it a red coloration.
I seen another spicy recipe, that use Zatarain‘s liquid seafood boil
Vinegar dissolves the shells
No quail eggs here but an influx of bantam eggs and they work for pickled eggs as well since they are aggravating to make omelets with
Cut down the vinegar?! Fine Sir, are you ok? Vinegar is the best thing EVER! The more the merrier! ☺️💜
A canning funnel would work better than pouring the hot liquid into the measuring cup.
thanks
@@CoturnixCorner 11th aquaawww
My inclination would be to use all active microbe apple cider vinegar.
Won't matter if you heat it to a boil. It will kill the good bacteria
@@reneebrown2968 I watched this 6 months ago, so I forget the details, but he boils the quail eggs in water, cools them, then pickles them, I'm guessing. You don't bring to a boil in pickling.
@@tomcondon6169 you don't know us. We do
@@mikeries8549 I read your comment. I read my comment from a couple of years ago that you responded to. Your comment makes no sense. MY comment doesn't make much sense either, I don't remember the video. I won't watch it again. I don't care.
A recipe for drinking quail eggs in cans for a long period of time
All spice will ruin the taste of your pickled eggs if you ask me.
how long can you preserve this ??
3 to 4 months in fridge I believe. Some water-bath can them. I haven't tried or know if safe.