recipe 
yields
24 eggs
24 quail eggs
2 cups Hot Pepper Sauce
1 cup white distilled vinegar
½ lemon, juiced
5 turns of cracked black pepper
1 tablespoon salt
ingredients
steps
- Bring a medium pot of water to boil. Gently lower eggs into pot. Cook for six minutes. Remove eggs and place immediately into ice water bath. Peel eggs and rinse to remove any shell fragments.
- Place eggs in a clean quart-size jar. Combine the remaining ingredients and pour over eggs.
Place in refrigerator for at least 24 hours and allow to marinate.
Date Published: 02.16.15
share
- from Justin Devillier of La Petite Grocery, New Orleans, LA
