The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
Boil and peel the quail eggs. Peel and slice the shallots.
Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.