Recipe for quail egg solar eggs
A good Easter tradition for the Easter lunch (especially in Southern Jutland) is solæg.
My version is nicely yellow and “Easter-like,” but these are not traditional solæg, although they resemble them. I don’t boil the eggs as long as one usually does for solæg. I also don’t turn the yolk in mustard and Tabasco. Instead, they become part of a smaller dish, where these salted (sun)eggs pair well with other elements.
For now, here is the method for the initial preparations. Namely, the salted eggs?
Equipment
- Pot
- Deciliter Measure
- Kitchen Scale
Ingredients
- Quail Eggs
- 500 gram Water
- 100 gram Salt
- Saffron a bit
Instructions
- Boil quail eggs for 6 minutes. Cool in cold water. Roll them on the table so the shell cracks. Boil 500 ml of water with 100 grams of salt and a bit of saffron. Cool down a bit and pour over the eggs. Store the eggs in a jar, or another container where all eggs are covered by the brine. The idea is that the eggs get a cracked look when peeled. Let them sit in the brine for at least 3 days.
Notes
Instead of saffron, the brine can be supplemented with onion skins, beet juice, or whatever else you can think of.