鵪鶉蛋 - 辣味蒜蒔蘿

The dill and vinegar brine is perfectly balanced—not too sharp—and the quail eggs stay firm without getting rubbery. I’ve been snacking on them straight from the jar for three days now.

The little kick from the capsicum extract really wakes up the brine, and the eggs have that perfect firm-but-tender texture. I’ve been snacking on them straight from the jar.

The garlic and dill come through perfectly without overpowering the quail eggs, and the vinegar brine gives them a nice tangy bite. I finished the whole jar in two sittings, they're dangerously snackable.