Pickled quail eggs

Ingredients

• 24 quail eggs
• 2 shallots
• 120 ml white wine vinegar
• 60 ml dry white wine
• 1/4 teaspoon celery seeds
• 1/4 teaspoon aniseed
• 8 cloves
• 2 fresh bay leaves
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon peppercorns
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt

Method

1. Boil and peel the quail eggs. Peel and slice the shallots.
2. Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
3. Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.

Source: Jamie Oliver