In a separate pot boil all quail eggs for 3 minutes then immediate transfer to an ice bath, let it sit for 15 minutes. Storage note: These eggs are best eaten within about 2 weeks, and always keep them stored in the refrigerator.Ĭombine the white vinegar, Bourbon, maple syrup, water, and salt in a small pot.

These delicate and savory eggs are certain to impress at the next potluck or dinner party. I wanted to demonstrate the versatility of pickling quail eggs, and hopefully encourage you to add a package of quail eggs on your next grocery list. In addition to serving this as an element on a meat and cheese plate, I also deviled the eggs and composed a simple salad of dried figs and fresh mozzerella. This is a particularly impactful process on bourbon's flavor profile because no artificial colors, sweeteners, or flavors may be added to Bourbon, the only additive allowed is water (McGee 768). Bourbon's sweet vanilla notes come from aging in charred oak barrels. Bourbon is a whiskey made from 70-80% maize, 10-15% malted barley, and either rye or wheat in the remainder of the mash. Bourbon is my spirit of choice, and is also uniquely designated near the region of the United States where I live. I wanted to use Bourbon primarily as a flavoring agent in the solution because it is sweet and savory. There are many different flavoring and preservation ingredients which may enhance a pickle, overtime flavors meld and become an extraordinary experience. Truthfully, I used them in this recipe due to their size, they are bite sized, so whether used as a Hors d'oeuvre, Amuse-bouche, or placed on a charcuterie plate, the quail egg gives this pickle a certain degree of sophistication. I specifically wanted to use quail eggs in this recipe, where in many parts of the world they are considered a delicacy. Pickled eggs may bring up images of a biker dive bar, but I think that they are really fun.

The use of modern day commercial vinegars, which are already fermented, make pickling faster and more convenient than more traditional forms (lacto-bacteria) of pickling. Early civilizations relied on the growth of these helpful bacteria which produce lactic acid as a byproduct of living and multiplying, the growth of lactic acid bacteria made contained environments such as a crock or jar an acidic enough environment which harmful bacteria could not grow. Fermentation in the case of pickles is the process of allowing beneficial lactic acid creating bacteria thrive on food which is submerged in a brine. Acid occurs in nature, both in flora and fauna, but the most common means of producing a pickle solution was fermentation. Pickling is the technique of submerging foodstuff in an acidic environment where harmful bacteria can not survive.

Pickles have been a means of food preservation or thousands of years, the exact origin of the pickle is uncertain, but evidence of the Mesopotamians pickling cucumber can be traced back to between 2400-2030 B.C.E (Avey). Pickling gave many civilizations a way to make the summer and fall's produce last throughout the winter especially in temperate climates (97, Katz). In fact, kimchi was recently added to the UNESCO Intangible Cultural Heritage of Humanity List(Mayring)!Įven though modern pickles are primarily considered as condiments, many cultures have been reliant on pickles as a means of survival. Japanese tsukemono, European sauerkraut, and Korean kimchi are all pickles with distinct traditions and important histories. Pickling has a much more significant historical and culturally relevant role than the humble kosher dill tucked in between a pastrami sandwich. Pickles in the modern western world are commonly associated with cucumbers. Due to this I constantly have a pickle of some sort sitting in the back of my fridge or fermenting on the counter. I always include pickles on my cheese and charcuterie plates because of the acidity of pickles, they create a wonderful contrast between the savoriness of meat and cheese. Charcuterie can be made well ahead of time, and cheese generally keeps well in the refrigerator, so it's not difficult or time consuming to put a plate together. This amount of work, generally needs a certain amount of harmony when preparing, a low commitment first plate like cheese and charcuterie (the french word generally used for dried/cured/preserved meat) are a favorite first course of mine. A three to five course meal is not uncommon. Dinner parties are a fairly common occasion at my house, in fact we generally entertain guests once or twice a month.

Pickled quail eggs