Pickled Quail Eggs

Directions

1. 1
   Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil.
2. 2
   Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes.
3. 3
   Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder.
4. 4
   Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved.
5. 5
   Remove from heat and cool pickling liquid completely, about 1 hour.
6. 6
   While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs).
7. 7
   Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs).
8. 8
   Pour off water and shake pan so eggs hit each other, lightly cracking shells.
9. 9
   Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
10. 10
    Drain and peel eggs, then transfer to a glass jar or deep bowl.
11. 11
    Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs.
12. 12
    Let eggs (quail or regular) pickle, covered, 24 hours.