Egg Pickle

To make egg pickle with quail eggs, start by boiling the eggs until fully cooked. Peel the shells and shallow fry them in a pan with oil for about 2 minutes. In the same pan, sauté chopped ginger and garlic, then add spices like chilli powder, asafoetida, and fenugreek powder. Mix in the fried eggs, add vinegar, and let it boil. Finally, allow the mixture to cool before transferring it to a clean bottle for storage.

Egg pickle made with quail eggs is a great option for those looking for a protein-rich, low-carb snack. It's suitable for gluten-free diets, but be cautious with the amount of chilli powder if you're sensitive to spice. Additionally, those with egg allergies should avoid this recipe altogether.

Yes, you can substitute quail eggs with chicken eggs in this pickle recipe. However, keep in mind that chicken eggs are larger, so you may need to adjust the cooking time and the amount of spices used to maintain the flavor balance.

Egg pickle can be stored in a clean, dry bottle and kept in the refrigerator for up to 15 days. Make sure to use a sterilized container to prolong its shelf life and maintain its flavor.

Egg pickle pairs wonderfully with lemon rice, but it can also complement other dishes like plain steamed rice, roti, or even as a topping for sandwiches. Its spicy and tangy flavor adds a delightful kick to any meal!