[Sca-cooks] Fwd- Quail eggs

[Philippa Alderton]

Milady, you really need to cease being so shy ;-)
Surely you know SCA Cooks would love to hear about
such tasty bits as Pickled Quail Eggs. Matter of fact,
I think they'd go very well, under the Rock, with some
nice home-brewed beer, while we're welcoming Chip
back....

Phlip


----- Original Message -----
From: "Weems, Lora" <lora.weems at ssa.gov>
To: <medievalanimals at yahoogroups.com>
Sent: Wednesday, June 05, 2002 1:38 PM
Subject: [medievalanimals] Pickled eggs recipes -
warning: very long


> These are VERY much to taste - amts are estimates,
only.
>
> Pickled eggs;
>
> General info
>
> I steam my eggs, as it doesn't heat up my kitchen as
much as boiling them.
> I have an electric steamer. Into the large steamer
basket, place 50 to 60
> eggs.
> It doesn't really matter which end is up, I usually
alternate large and
> small, as they are easier to pack that way.  Steam
for 35 to 40 minutes,
> and let cool.
>
> If you boil them, place eggs into cool water, bring
to a boil,
> simmer for 20 minutes, stirring once or twice.
>
> (Now remember, guys, I make - and sell - a LOT of
pickled eggs; f'rinstance,
> I will be delivering 2 cases, 24 jars, to New
Braunfels on Fathers day
> weekend,
> I usually sell 7 or 8 cases a month, more if I
merchant at an SCA event)
>
> Figure about 25 eggs per pint jar.
>
> Place the steamed or hard-boiled eggs into a glass
container (I use a
> gallon-
> size pickle jar) up to about 3 inches from the top,
and cover the eggs with
> plain, white vinegar.  (They tend to float. Put a
baggie with with water
> over
> the eggs to hold them under the vinegar.) It is best
to do this in the sink,
>
> overnight. (It can be a bit messy if the solution
goes over the top of the
> jar).
>
> After the vinegar has stopped bubbling (8 - 12
hours) pour the vinegar out,
> and
> rinse the eggs,  The calcium will have been eaten
away by the vinegar,
> leaving
> a tough membrane.  Peel the membrane off, and rinse
the eggs again.
>
> You do not want to use any eggs that have the yolk
exposed.  (It makes the
> finished product cloudy, although it does not affect
the taste). You can use
> the
> eggs for eating or salads, or crumble and give back
to the birds.
> Interestingly
> enough, the soaking in vinegar to remove the shell
does not impart a
> vinegar-y
> taste to the eggs.
>
> OK, now you have "X" number of eggs.  Put them in a
jar, and add the
> following:
>
> for each 50 eggs,
> 1 tsp. salt (use non-iodized or pickling salt)
> 1/2 tablespoon mixed pickle spice
>
> for Hot, grind up 1 medium Jalapeno pepper and 1/2
Habanjero pepper (I use
> one
> of those hand choppers, you could use a blender or
mortar - and - pestle.)
> for dill, add 1 tablespoon dry or 3T fresh dill
>
> and cover the eggs with vinegar
>
> STIR.
>
> (A one-gallon pickle jar will hold about 200 eggs,
roughly 8 pint jars)
>
> Let the eggs sit in the brine.  You can stir the
eggs, but be very gentle -
> they will  break, I just turn the jar over once per
day... The longer they
> sit in the brine, the stronger the taste.  Remember
that the peppers will
> vary in heat.
>
> After a week or so, take the eggs from the brine.
DON'T RINSE. Discard the
> old vinegar
> and any eggs that you can see the yolk.  You can eat
them, they will taste
> fine, but again they will make the finished product
cloudy. Wash and
> sterilize
> the jars, per package instructions.
>
> Fill the jars about 1/2 way with eggs (12 or 13 for
a pint) and add 1/4 tsp.
> salt, 1/4 tsp. pickling spice, and either 1/4 tsp.
dill or 5 or 6 slices of
> Jalapeno
> pepper (Depending on the type egg).  Put the rest of
the eggs in, and again
> add 1/4 tsp. salt, pickling spice and dill or slices
of pepper.  Fill the
> jar
> up to the fill line with vinegar (leave about 1/4
inch headroom).
>
> You don't have to seal if you plan on making them
for yourself, and keeping
> them in the fridge.  However, if you are going to be
storing them or giving
> them
> away (or selling them) you will need to seal.
Boiling water bath, just like
>
> for other pickles.
>
> ********
>
> I have done some experimenting with other flavors.
When I spoke with Eule's
>
> lady wife at Warlord, she said that he has been
working on one using
> balsamic
> vinegar.
>
> You can use any size egg, I use extra chukar, banty,
and guinea eggs. You
> just
> need to let them sit longer.
>
> ********
>
> You can also use 'extra' Japanese and/or button
quail eggs to make Scotch
> eggs -
> you know, the sausage with the hard-boiled egg
inside?  The meatball then
> becomes
> more of an appetizer rather than the entire meal.
(Come to think of it, I
> would
> bet that the original used quail eggs, and we just
started using chicken
> eggs because
> most people have greater access to them).  Also, cut
the hard-boiled eggs in
> half,
> like you were going to devil them, and sprinkle with
spices (Sage, parsley,
> salt,
> seasoned salt or lemon pepper, etc) and serve as appetizers.

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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