Photo by Rush Jagoe

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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
  1. 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. 
  2. 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.
  • from Justin Devillier of La Petite Grocery, New Orleans, LA

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