Sweet Pickled Purple Quail Eggs
I made these quick and healthy sweet Halloween snacks, the Sweet Pickled Quail Eggs, naturally colored a lovely ghoulish Halloween purple with the dye from purple sweet potato. 'These are monster eggs,' I whispered in a scary voice to my little girl and she loved them!
- Prep time
- 6 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 purple sweet potatoes
- 24 quail eggs
- 1/2 cup vinegar
- 4 tbsp sugar
- pinch salt
- 1 tsp five spice powder
- 1 star anise
Instructions
- 1
Peel and cube sweet potato.
- 2
Cover with 1 inch water in small pot and boil for 10 mins or until tender.
- 3
Remove the sweet potato and then boil down the cooking water until 1 cup left.
- 4
Add in vinegar, sugar, salt and spices and bring to a boil, stirring until the sugar is dissolved. Let the pickling solution cool completely.
- 5
Place eggs carefully in a small pot and cover with 1 inch cold water.
- 6
Bring gently to a boil. Once boiling remove from heat and cover and let sit for 3 mins.
- 7
When time is up plunge at once into ice water and let eggs sit for 5 mins or until completely cooled.
- 8
Crack the cooled eggs gently all over and then peel. Rinse peeled egg under cold water to remove any bits of shell that are sticking.
- 9
Pat peeled eggs dry with kitchen towel and place carefully into glass jar.
- 10
Pour the cooled pickling solution over the eggs until covered completely.
- 11
Close the jar, give it a shake to distribute the pickling solution and refrigerate for 1 day at least and up to 2 weeks.