Monday, October 8, 2007

Pickled Peewee Eggs

I was browsing the aisles of my favorite Asian grocery when I saw a box of peewee eggs. Now, normally eggs come in small, medium, large and extra large. But they had extra small ones, and even tinier, these peewee eggs (shown beside a normal large egg). So cute!

At a dollar a dozen, I couldn't resist. So I bought some and pickled them :-)

Pickled Peewee Eggs

2 cups white vinegar
1 cup sugar
1 tsp. salt
1 dozen peewee eggs (or you could use 2-3 dozen quail eggs), hard-boiled and peeled

1. Simmer vinegar, sugar and salt for 5 minutes.
2. Place eggs in a sterilized wide mouth jar.
3. Pour pickling solution over eggs.
4. Keep in fridge for at least 3 days before eating (I can't wait!!!)

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