CANNED QUAIL EGGS RECIPES

Steps:

• In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, or until just cooked through and pink/orange, remove the shrimp and set aside.
• Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is softened but not browned.
• Add the carrots and peas and mix with the onion, stir often and cook for 3 minutes.
• Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Stir in the shrimp and quail eggs.
• Add the soup and cream, and stir to mix well, then add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
• Serve as a side dish or serve with rice as a main dish.
• I served this with coconut rice and sautéed mushrooms to my parents in the states, and they loved this dish.

Steps:

• Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
• Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
• Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
• Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
• Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
• Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
• Pickled eggs should last 3-4 months in the refrigerator.