Here is a recipe for a brine that is sufficient to pickle up to 10 normal-size eggs. If you are using quail eggs, you can obviously pickle a lot more. The day we took this picture we had quail eggs, but truly, our favorite eggs are the smallest hen eggs available: the peewees. We even love the name, and their size is perfect because you can gobble up two or three. Remember to leave your eggs at room temperature for an hour before cooking them.

　　

Ingredients

10 chicken or quail eggs

　　1 cup (250 ml) water

　　1 cup (250 ml) distilled white vinegar

　　1 1/2 tablespoons sugar

　　1 tablespoon mustard seeds

　　1 sprig tarragon

　　1 celery stalk, cut into matchsticks

　　2 slices fresh horseradish, each 1/4 inch (6 mm) thick

　　

Step 1

Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.

　　

Step 2

To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.

　　

Step 3

The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.