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Ingredients
24 quail eggs
2 shallots
120ml white wine vinegar
60ml dry white wine
¼ teaspoon celery seeds
¼ teaspoon aniseed
8 cloves
2 fresh bay leaves
½ teaspoon each fennel seeds, peppercorns, coriander seeds
½ teaspoon paprika
½ teaspoon sea salt
Instructions
- Boil and peel the quail eggs. Peel and slice the shallots.
- Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
- Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.