Hot Pickled Quail Eggs

Read more Comments & Reviews (4)

Comments & Reviews

• recipe Hot Pickled Quail Eggs
  Ruth Bakersfield, CA 03-19-2009

  Flag

  Great for Taste Poor for Processing Method

  Rated: 5 stars out of 5

  All of Emerils's recipes are top notch. What I disagree with is the processing method. When a person teaches how to do... something like canning they need to follow scientifically approves methods. You know Grandma or Emeril might do it a certain way and should mostly be okay. But what about the times that a problem would crop up. Just not worth making a family member or friend ill or even causing death. Home canners need to follow the USDA recommendations for safety regarding proper equipment and approved recipes. I urge Food Network to check with the USDA on Canning recipes before they endorse them and make a nation think alternate methods would be okay, Thank you so much, Read more

• recipe Hot Pickled Quail Eggs
  Virginia Sierra Vista, AZ 03-18-2009

  Flag

  Do not process for canning.

  Rated: 2 stars out of 5

  How they can get by with putting this out there for the naive public I don't know. The following is copied from the National... Center for Home Food Preservation. I gave the recipe a poor rating in hopes that you would read this. Also because they are endangering the public by including canning instructions. There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Storing Eggs After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality. Please keep your family safe and do not can eggs. Store them in the refrigerator. VRead more

• recipe Hot Pickled Quail Eggs
  Janie Creswell, OR 08-20-2008

  Flag

  Great Pickling Recipe

  Rated: 5 stars out of 5

  Quail eggs are the best when you use this recipe. I am glad to get this recipe as I am raising quail and have many eggs. You... will need a beverage to drink when you eat these eggs!Read more

• recipe Hot Pickled Quail Eggs
  Darra Blythe, CA 01-30-2007

  Flag

  Memories

  Rated: 4 stars out of 5

  This pickling episode brought back so many memories! I had lost the recipe my mother and grandmother used but you graciously... brought it all back. Thank you so much. Not only for the great tasting recipe but for the memories. D. Babb BlytheRead more