Chicken To Quail Eggs
- 4 ozs. Granulated Salt (non iodized) or Kosher Salt
- 2 tsp. Ground Black Pepper
- 2 tsp. Garlic Powder
- 4 doz. Quail eggs (or 6-10 large chicken eggs), hard boiled and peeled.
- In a saucepan, cover the eggs with 1 inch cold water, and boil until the eggs are cooked.
- Remove eggs from the heat, drain and plunge into ice cold water to cool. Peel eggs when they are cool enough to handle.
- While the eggs are cooking, place the first three ingredients in a Ziploc bag (1 gallon size), and shake to mix all ingredients.
- Next, add the eggs that have been cooked and peeled, and shake until all eggs are coated evenly. Leaving the eggs in the bag, place them in the refrigerator for at least two hours.
- Remove eggs from the refrigerator, take them out of the Ziploc bag, and cold smoke eggs for 40 minutes, using your favorite wood.
“I have experimented and found that you do need to brine hard boiled and peeled eggs quail eggs first in 10% salt for about 1 hour. Small hen eggs may require a longer time in the salt.” (JE)