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For the months of Nov., Dec., and Jan., we will be running several sales on Coturnix eggs.  They are very plentiful still and for most this is going into winter, but what better time than to jar up some pickled quail eggs for the holidays.  Also they are great for those holiday parties coming up to serve on salads, deviled or plain for snacking.  Try them today.

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THE INCREDIBLE QUAIL EGG!!



 ​PETER PIPER PICKED A PECK OF PICKLED QUAIL EGGS!!

 

Pickling eggs is a popular method of preserving eggs that offers a variety in menus.  A pickled egg can take the place of the usual hard-cooked egg for salads.  Pickled eggs can also substitute for pickles on a sandwich, or they may be simply used as an accompaniment to crackers and beverage as a snack.  Whatever the use, pickled eggs are equal in nutritional value to their plain hard-cooked counter part.  The egg contains all of the essential amino acids, forming complete protein.  All of the vitamins except Vitamin C are present in an egg, as well as important minerals.  A quail egg contains around 16 calories. 

Pickled eggs are produced by placing peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and other seasonings.  Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the eggs.  Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions.  The container used for the eggs should be one that can be closed or sealed tightly.      



​​Eggs for pickling should have clean, sound shells.  Eggs of any size can be used and small or medium eggs are usually a good choice for pickling.  Very fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time.

 

Although eggs which a few days old do peel easier due to a greater size air cell at the large end of the egg, it is better, if possible, to use very fresh eggs.  After the boiling process, peel immediately by cracking the shells of the eggs all over.  Roll each egg gently between hands to loosed the shell.  Peel, starting at the large end of the egg.  The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white. 

  Pickling eggs should be sealed and stored under refrigerated conditions for no longer than 4 to 6 months.  It is not recommended that pickled eggs be stored at room temperature for any period of time unless they are in self sealing jars.

  Any pickling recipe will work, but you can create your own also. For any recipe you are using bring the ingredients to a boil and simmer 5 to 7 minutes.  Peal the eggs and pour over hard-cooked eggs in container, seal, and refrigerate to season.

 

When filling the containers, eggs should be packed loosely so that plenty of pickling solution can poured over the eggs.