Purpley-pink, protein-packed, and perfectly precious, these Beet Pickled Quail Eggs are an utter delight.

Made with just about 10 minutes of active cook time and only 6 ingredients, these tiny little stunners are sure to add big flavor to any meal.


Quail Eggs Apple Cider Vinegar Champagne Vinegar Beet Juice Cardamom pods Peppercorns Water and Ice for Ice Bath

Step 1: Hard Boil Quail Eggs

Place eggs in a small saucepan and add water. Bring to a boil, then reduce the heat and simmer for 5 minutes.

Step 2: Shock Quail Eggs

Remove the cooked eggs with a slotted spoon and place them in an ice water bath to stop the cooking process.

Step 3: Peel

Peel eggs and place them in an airtight, glass container or glass jar.

Step 4: Add Brine (Pickling Liquid)

Pour vinegars and beet juice over the quail eggs, then finish with cardamom pods and peppercorns.


- For soft-boiled quail eggs, boil for 2 minutes before removing to an ice bath. - For medium-boiled quail eggs, boil for 3-3.5 minutes before removing to an ice bath.

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