Eggs and dairy
Quail Egg NukazukeBoil, Peel, and Pickle for a Day
Hard-boil the quail eggs, peel them, cool them, and pickle.
The rich white and creamy, intense yolk are smooth and outstanding. They’re bite-sized, so they’re great in a lunch box or with drinks.
| Prep | Boil, peel and cool completely |
|---|---|
| Pickling time | 24 hours (in the fridge) |
| After pickling | Keep in the fridge and eat the same day |
Food safety
- Pickle in the fridge: Boiled eggs spoil easily, so use a nuka bed kept in the fridge, or bran taken out of the bed.
- Pickle in separate bran: For eggs and other animal foods, it’s safer, and better for the smell, not to put them straight into the main bed. Throw the bran away afterwards.
- Canned quail eggs work too: If you use canned or jarred boiled quail eggs, pat them dry well before pickling.
How to make quail egg nukazuke
- Boil: Put the quail eggs in cold water, bring to a boil, and boil for 3–4 minutes.
- Cool and peel: Cool them in cold water. Crack the shell all over, then peel them under water; the inner membrane comes off cleanly with the shell.
- Pat dry: Wipe off the water.
- Pickle: Bury them in bran and cover with more bran.
- Take them out: Rinse off the bran quickly and serve.
From bed to plate
How to eat it
- As is: A one-bite snack with drinks.
- On picks: Skewer them with cherry tomato or edamame nukazuke for a colorful lunch box.
Larger boiled chicken eggs can be pickled the same way.
