Hot Pickled Quail Eggs
Bring a medium pot of water to boil. Gently lower eggs into pot. Cook for six minutes. Remove eggs and place immediately into ice water bath. Peel eggs and rins
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Cooking tools:
- Pepper mill
- Citrus press
- Mason jar
- Refrigerator
- Pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 24 quail eggs
- 2 cups Hot Pepper Sauce
- 1 cup white distilled vinegar
- ½ lemon, juiced
- 5 turns of cracked black pepper
- 1 tablespoon salt
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