How to make
Boil the egg in slightly salted water with a few drops of vinegar for 4-5 minutes from the moment of boiling. Leave them to cool and peel them. The skin of the quail eggs is thick and the shell very fine, so they are peeled slowly and carefully.
Place the eggs in a bowl along with the peeled whole cloves of garlic and all the other ingredients and pour the vinegar and olive oil over them.
Leave them for a day or two. That way the anchovies will soften and not be so salty and will release its salt for the eggs. The garlic, on the other hand, will lose its spiciness (if it is not from the Chinese variety, which is too spicy and needs more time to marinate).
To serve them as an appetizer, stick the eggs, anchovies and garlic with a toothpick or arrange them on a plate as you like.
You can also combine them with a fresh salad.
Enjoy your meal!
