Picked Eggs Three Ways

For all of the eggs, boil them until hard. Run them under cold water to chill them down quickly.

Quail eggs need 3-5 minutes
Burford browns need around 8 minutes
Duck eggs need around 9-10 minutes

You’ll also need to sterilise some jars ready to go.

Prep Time - 15 minutes Cook Time - 3-5 minutes Serves 10-12

Ingredients

Classic Quail Eggs & Baby Cucumber 

24 Clarence Court quails eggs, hard boiled
6 baby cucumber, sliced, salted over night and rinsed (optional)
1 teaspoon yellow mustard seeds
1 tablespoon black pepper corns
1 teaspoon coriander seeds
1 onion, peeled and sliced
200 ml white wine vinegar
1 bunch dill
4 fresh bay leaves
1 teaspoon salt

Turmeric Cauliflower & Burford Browns

1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 red chilli, sliced
A handful fresh curry leaves
500ml cider vinegar
1 small piece of tumeric, peeled and sliced
2 teaspoons golden caster sugar
2 teaspoons salt
Half a head of cauliflower,cut into florets, boiled for 1 minute and cooled in iced water
10 -12 Burford Brown eggs, hard boiled

Beetroot Braddock White Duck Eggs

200g shop bought vac pack beetroot in juice, chopped into wedges or sliced
1 teaspoon grated horseradish
1 red onion, peeled and sliced
1 teaspoon pink peppercorns
1 teaspoon black peppercorns
1 teaspoon fennel seeds
2 garlic cloves
300 ml cider vinegar
2 teaspoons salt
6 Clarence Court Braddock White duck eggs, hard boiled

Method

Classic Quail Eggs & Baby Cucumber

Place a medium frying pan on a low heat. Add the mustard seeds, peppercorns and coriander seeds. Toast for a couple of minutes then tip into a bowl.
Add all of the pickling ingredients into a saucepan. Bring the mixture to the boil cook for 2-3 minutes. Allow to cool. Fill the sterilised jar with the cooled eggs and cucumber slices then pour over the cooled mixture.
Pop the lid on tightly and leave in a cool, dry place for around 2 weeks – 1 month. Once opened, keep in the fridge and consume within a week.

Turmeric Cauliflower & Burford Browns

Place a small frying pan on a medium heat, add the mustard seed, cumin seeds, coriander seeds and peppercorns. Toast for a couple of minutes then tip into a bowl. Add all the pickling ingredients into a saucepan, bring to the boil and simmer for 5 minutes. Allow the pickling liquid to cool at room temp. Place the eggs and cauliflower into a large sterilised jar. Once the mixture has cooled, pour over the pickling liquid, pop the lid on tightly and leave in a cool, dry place for around 2 weeks – 1 month. Once opened, keep in the fridge and consume within a week.

Beetroot Braddock White Duck Eggs

Place the prepared beetroot and it’s juice into a saucepan. Add the horseradish, onion, peppercorns, fennel seeds, garlic, cider vinegar and salt. Bring to the boil and simmer for 4 minutes. Allow the liquid to cool at room temperature. Place the eggs into the sterilised jar. Pour in the liquid, beetroot wedges, herbs and spices. Give jar a little twist, place the lid on the jar securely. Leave in a cool dry place for a couple of days – 1 month. Once opened, keep in the fridge and consume within a week.

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