Make it pink, darling!
Every time we serve these little babies, people cannot get close enough trying to figure out what the heck we are serving them again. Ahaha. It is the pink that messes up their perception. Have you figured out what it is by now?
These are little pink quail eggs topped with aioli and sprouts. So simple but so intriguing. And we think you should go ahead and color your food to get that extra mesmerising touch.. Make it pink darling. With beetroot! Anything you can think of, make it pink through pickling!
Here is how to make the pickling liquid: Combine the 1 cup of vinegar, 1 cup of water, 1 tbs salt and 1 tbs sugar and a piece of beetroot (or juice) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the soft boiled quail eggs. Leave for 24 hours and done! So beetroot is your new best friend, try it on cauliflower, white radish, onions, turnips, garlic, cabbage and anything else you believe suits pink.
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