Directions:
- Combine the white vinegar,rice vinegar,water,sugar,bay leaves,peppercorns,lemon wedge,and paprika in a pan.
- Cook at a low boil for about 20 minutes.
- Set back on counter to cool,remove the lemon wedge and bay leaves.
- Being careful with the quail eggs,place in a pot,and cover with water.
- Bring to a low boil,remove from heat and cover with lid,set on counter top and allow to sit for about 5 minutes.
- Remove eggs and place in a bowl of cold water until cool enough to peel.
- Being careful,peel the quail eggs,and allow to cool completely.
- Place in one large jar and pour the cooking liquid over eggs.
- Seal and place in hot water bath,boil for about 45 minutes.
- Allow the jar to cool to room temperature and place in refrigerate.
- ~Serve with small slices of smoked Salmon and a small amount of Taleggio cheese~
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.16 Kcal (239 kJ) | ||
| Calories from fat | 21.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 152.19mg | 51% | |
| Sodium | 32.34mg | 1% | |
| Potassium | 38.49mg | 1% | |
| Total Carbs | 5.37g | 2% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 2.43g | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 116.77 Kcal (489 kJ) | ||
| Calories from fat | 43.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 4% | |
|---|---|---|---|
| Cholesterol | 310.9mg | 51% | |
| Sodium | 66.07mg | 1% | |
| Potassium | 78.64mg | 1% | |
| Total Carbs | 10.96g | 2% | |
| Sugars | 10.15g | 20% | |
| Dietary Fiber | 0.43g | 1% | |
| Protein | 4.96g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.8mg | 5% | |
| Calcium | 30.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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