A Unique Easter Twist: Pickled Quail Eggs | Fresh Tastes | PBS Food

A Unique Easter Twist: Pickled Quail Eggs

pickled easter eggs

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Easter eggs are fun to color and hide, but I’ve always hated the idea of wasting food. Sure, you could eat them afterwards, but given that they’re green-ring-around-the-yolk hardboiled, they don’t taste very good, and do you really want to be eating eggs that have been sitting out in the sun for hours?

pickled quail eggs

These pickled quail eggs take on an ultra-vibrant color by pickling them with ingredients like beets and curry powder. Best of all, each ingredient adds its own unique flavor to the eggs, making each bite different than the last. They make for great cocktail canapes, or you can slice them in half and use them as a topping for a salad.

pickled quail eggs

For additional flavor variations, you can add ingredients like ramps, bell peppers, or onions, and I think I’ve only scratched the surface in terms of natural colors that can be used for these eggs.

pickled quail eggs

So this year for Easter, why not fill plastic eggs with goodies that kids will actually enjoy, and have fun coloring these pickled eggs that actually taste good.

pickled quail eggs

Pickled Quail Eggs

pickled quail eggs

These pickled quail eggs take on an ultra-vibrant color by pickling them with ingredients like beets and curry powder. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)



  • 20 quail eggs
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 teaspoons curry powder
  • 1 small roasted beet (peeled and cubed)


  1. Add the quail eggs to a pot that's just big enough to fit them in a single layer. Add enough water to cover the eggs by 1-inch.
  2. Prepare a large bowl of ice water.
  3. Have a timer set to 1 minute 30 seconds and bring the water to a boil over high heat. As soon as the water is at a rolling boil start the timer and boil for exactly 1 minute 30 seconds.
  4. Drain the eggs and plunge them into the bowl of ice water and let them cool completely.
  5. To make the pickling brine, whisk together the vinegar, water, sugar and salt until everything has dissolved.
  6. Peel the eggs and divide them between two containers. Add the beets to one container and the curry powder to the other. Pour enough pickling brine over each container to completely submerge the eggs.
  7. Cover and refrigerate for at least 48 hours.

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

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