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Cajun Pickled Quail Eggs

The Cajun pickled quail egg is a versatile food. Some restaurants offer this either as a starter or part of an entrée (main dish). Most quail eggs are small bite-sized, making the Cajun pickled quail eggs an ideal bar food or hors d’oeuvres at a cocktail party. And because it’s pickled and canned, it is easy to carry and transport. You can bring a jar for a potluck, during casual alfresco dining with friends, or when you are out camping.  

Cajun Pickled Quail Eggs Trivia

  • In his book An Irresistible History of Southern Food, Rick McDaniel wrote: “There isn’t a mom or pop store or beer joint anywhere in the South that doesn’t have a gallon jar of pickled eggs on the counter.” 
  • While it is common to find the Mearn’s Quail (one of the shortest quails of North America) in southern Texas, spotting them in the wild may not be easy because of its feather’s unique coloration which it uses as camouflage.
  • In his book Microbiology and Technology of Fermented Foods, Robert W. Hutkins wrote: “Cleopatra endorsed pickle consumption, claiming they were responsible (in part) for her beauty.”

Cajun Pickled Quail Eggs Buying Guide

You can also order this online. When buying, check the condition and integrity of the plastic seal around the lid to make sure that the product is not compromised or contaminated. It’s best to follow the shelf life and storage requirements that are written on the package instructions. There are home-made Cajun pickled quail eggs that require refrigeration but those commercially sold are often safe to store on the counter at room temperature.

Cajun Pickled Quail Eggs Production & Farming in Texas

The basic recipe requires just five items – quail eggs, water, vinegar, powdered flavor, and one spicy element. Others require more ingredients to create a complex or distinctly unique flavor owing to a very specific taste.

Recipes vary but here are the basic ingredients in making Cajun pickled quail eggs.

  • 24 quail eggs
  • 2 bay leaves
  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • 1 cup water
  • 1/3 cup brown sugar
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon cayenne pepper powder
  • 1/4 teaspoon garlic powder

How to make Cajun pickled quail eggs.

  • Clean the quail eggs by soaking them in warm water. Rinse the quail eggs again, this time using cold water. 
  • Boil the quail eggs for 8 minutes. Once done, transfer the eggs to a container filled with cold water. Repeat this process until the eggs are completely cool.
  • Peel the eggs. Peeling quail eggs is difficult. There are two proven ways to make peeling easier.
    • Option 1: put the quail eggs in a mason jar half-filled with water. Shake vigorously. When you take the eggs out, you’ll notice that the shells easily come off.
    • Option 2: Soak the eggs in vinegar for at least three hours. Others soak the quail eggs longer because the vinegar puts flavor on the quail egg.
  • Prepare the brine. Mix all the ingredients in a saucepan and bring it to a boil. Set it aside to cool.
  • Fill the glass jar with quail eggs, then pour the brine. Make sure all the eggs are submerged.
  • Put the jar in the refrigerator. Allow the eggs to pickle for 2 weeks. 


Cajun pickled quail eggs usually come in glass jars with sealable lids. Their label indicates the name of the brand/manufacturer, ingredients, nutritional information, shelf-life/best before, and storage instructions. Size varies from one source/maker to another.

Enjoying Cajun Pickled Quail Eggs

Cajun pickled quail egg is an appetizer. It’s also a snack and great bar food. You can eat Cajun pickled quail egg straight from the jar. 


Keep your home-made Cajun pickled quail eggs in the refrigerator if it isn’t canned. During the serving time, limit exposure of Cajun pickled quail eggs at room temperature for no longer than 2 hours. Storing home-made Cajun pickled quail eggs at room temperature could cause botulism. 

The US Centers for Disease Control and Prevention (CDC) describes botulism as “a paralytic illness caused by the neurotoxin produced by the bacterium C. botulinum.” The CDC also explained that safe food preservation methods destroy C. botulinum spores or inhibit their germination and growth. To avoid botulism, food preparation and storage should involve the use of clean cooking and storage items, clean food items, and a clean cooking environment. This is an important reminder when pickling quail eggs because according to the CDC, “most foodborne botulism cases that occur in the United States are the result of improperly home-canned foods.”

For commercial, store-bought canned Cajun pickled quail eggs, you should check if there is a guarantee that no refrigeration is needed after opening. Discard Cajun pickled quail eggs past its expiry date or shelf life. 


Eating quail eggs has a lot of positive effects on the body that includes improved metabolism and bone strength. Eating quail eggs also helps in improving concentration and boosting our energy.



  • Serving Size: 1 Serving
  • Calories: 40
  • Carbs: 1g 0%
  • Sugar: 12g
  • Fiber: 0g 0%
  • Protein: 11g 22%
  • Fat: 8g 14%
  • Saturated Fat: 0.5g 3%
  • Trans Fat 0g 0%
  • Cholesterol 165mg 55%
  • Sodium 740mg 31%
  • Vitamin C 0%
  • Vitamin A 8%
  • Calcium 2%
  • Iron 6%
  • Vitamin B6 0.1mg 6%
  • Magnesium 15.3mg 6%
  • Folate 39.5mcg 10%

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