WHAT TO DO WITH QUAIL EGGS
WHAT TO DO WITH QUAIL EGGS
Perfect for making bite-sized hors d’oeuvres, these mini eggs have a thicker membrane and shell than traditional eggs, but the same rich, wonderful flavor. They taste similar to chicken eggs but have a higher yolk-to-white ratio, which appeals to us yolk-lovers!
Ingredients
- SEE THE INSTRUCTIONS BELOW
Instructions
- These compact little gems are delicious as Deviled Eggs, gorgeous hard-boiled on a Nicoise Salad, perfect for frying and topping a luscious Slider and they make a tiny version of Classic Eggs Benedict absolutely adorable.
- Quail Eggs are usually speckled and spattered in a most charming way. To cook them in a hard-boiled fashion, cover the eggs with cold water by 1-inch in a small saucepan and bring the water to a boil. Remove the pan from the heat and let the eggs stand, covered, for 7 minutes. Drain the water from the pan and run cold water over the eggs for 2 minutes, cracking the shells against the side of the pan. Peel carefully and chill before serving. For Deviled Eggs, consider boiling a few chicken eggs to add more yolks to your filling mixture. Need more ideas? How about hard-boiled quail eggs topped with classy caviar or a slice of Prosciutto di Parma topped with a fried quail egg and drizzled with good Italian olive oil? Or, consider serving them as a mini appetizer, boiled and cut in half, topped with crispy bacon, little croutons, and a drizzle of truffle oil; yum! You might throw the boiled, peeled quail eggs into an asparagus and fennel salad with a light champagne vinaigrette or pickle them for a unique umami flavor.
- No matter how you crack it (I couldn’t help it!).…they’re delightfully delicious.