You’re going to love these briny, flavorful Pickled Quail Eggs! All you need are a handful of ingredients, and some time to let them sit in the marinade, and your marinated quail eggs will be deliciously ready to share!
Quail eggs are cute, fun and delicious. They’re bite-sized, which makes them perfect appetizers, starters and snacks.
These pickled quail eggs are not really pickled in the traditional way, nor are they canned. (So if you’re looking for a recipe like that, this isn’t it.)
These are more marinated with lots of delicious flavors, creating a versatile appetizer your guests will love to nibble on. And you don’t need the extra steps of pickling and canning them.
Why I love this quail eggs recipe:
This recipe is pretty easy to make, especially if you are using pre-cooked quail eggs. (If not, you can check out my instructions on how to cook quail eggs!)
I’ll be the first to tell you that hard boiling and peeling quail eggs is not hard — it’s just… a bit of work. But if you have kids, this is a great task they could help you tackle.
Once you get these marinating, the longer they sit in the marinade, the better they taste. Which means, they’re a great make ahead recipe that can save you time over the holidays or as you prepare to receive guests, or just… for something to nibble on with a refreshing tropical cocktail or a glass of wine after a long day at work!
Make a batch of these marinated quail eggs to hang out in the fridge and enjoy the flavors in so many different ways.
I hope you love this recipe as much I do!
Ingredients and tools:
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- Hard boiled quail eggs — you can purchase these pre-cooked in some places, online, like Amazon, for example. Or you can grab your own at the grocery or farmers market and cook them at home. Check out this post to learn how to cook quail eggs!
- Soy sauce — you may use a low-sodium soy sauce or a low-sodium tamari, if you need a gluten free option.
- Red wine vinegar — to give us some vinegar tang.
- Red pepper flakes — to give a kick of heat!
- Extra virgin olive oil
- Olives and some of the olive brine
- Dried oregano — ground or oregano flakes both work here!
- Brazilian sofrito or 1-2 cloves of garlic — this will give a little extra garlic flavor.
- Fresh parsley — flat leaf or curly are both OK! Use whichever one you have.
You’ll Also Need:
- Sharp knife and cutting board
- Saucepan — if you’re cooking the eggs at home.
- Mixing bowls
- Small whisk or rubber spatula
- Tooth picks for serving — I also like to use fun ones like these!
- Large mason jar
How to make easy Pickled Quail Eggs:
Mix the pickling ingredients.
Combine the soy sauce, red wine vinegar, red pepper flakes, olive oil, olives, olive brine, dried oregano, sofrito and fresh chopped parsley in a large mixing bowl.
Give it a good seasoning with salt, too. Be generous!
Please note that I do not provide a specific amount of salt because olives and different brands of soy sauces can be pretty salty and people have a different sensitivity to salt so it’s best this is done to YOUR taste.
Mix it up until combined.
Add the eggs, and stir to combine.
Taste the mixture again.
Add extra salt, if needed.
Sometimes, depending on the eggs (slightly bigger, yolkier, etc.), I add a splash more vinegar or olive brine to bring out the flavors a bit more. This is something you should do by taste, too!
Then transfer into a jar and marinate eggs overnight in the refrigerator, if not longer. Everything will come together the longer it sits!
How to Enjoy Marinated Quail Eggs:
Once these eggs are done marinating, here are some ways to use them if you don’t just want to eat them straight out of the jar!
- Throw them in salads for some extra flavor.
- Create an appetizer platter for guests to choose from.
- Add mini boiled potatoes or beets for a colorful appetizer.
- Make a pretty tray like below, alternating cherry tomatoes and eggs — you can even add a piece of cheese… or add these to a pretty cheese platter!
Other Quail Eggs Recipes:
Other Appetizer Recipes:
- Tuna Dip Recipe (Pastinha de Atum)
- Black Bean Salsa Recipe
- Air Fryer Roasted Garlic
- Ground Beef and Sausage Meatballs
- Chimichurri Wings
- Pão de Queijo – Brazilian Cheese Bread
- Yuca Fries
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Pickled Quail Eggs
- 24 hard boiled quail eggs
- 1 teaspoon of soy sauce
- 2 tablespoons of red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon of extra virgin olive oil
- 1/4 cup of olives, pitted and halved
- 1 teaspoon of the olive brine
- 1 tablespoon of dried oregano
- 1 teaspoon of Brazilian sofrito or 1-2 cloves of garlic, minced
- 1/4 cup of chopped parsley
- salt and pepper to taste
- Combine the soy sauce, red wine vinegar, red pepper flakes, olive oil, olives, olive brine, dried oregano, Brazilian sofrito and chopped parsley in a large bowl. Whisk to combine. Taste and season with salt and pepper.
- Add in the eggs, and stir to coat the eggs in the marinate.
- Transfer the ingredients into a large mason jar and refrigerate overnight – the longer the better. Stir the mason jar every few hours to ensure all the eggs pickle evenly.