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!!!)