HARD BOILED EGGS : Place quail eggs in a pot of cold water. Place on heat source (on medium, not high) and bring to a boil. Boil about 30 seconds, drench them in cold water and place in the refrigerator.
Some people add a pinch of salt – this is in case an egg cracks and you don’t want a mess. We have never had an egg crack during this process, so we do not use salt in the water.
Another thought is to add a pinch of baking soda to the water which helps with the peeling. We have found the easiest eggs to peel are the eggs that are one week old before cooking, and forego the baking soda.
Place in cold water or refrigerator until very cold before peeling.
Serving suggestions: Dip in sea salt; coat with lemon mayonnaise then serve on salad; dip in favorite salad dressing; heat in cheese sauce; sprinkle with cheese and brown under broiler; heat in curry sauce and serve with rice.
We just drop them into our salads.
DEVILED EGGS
6 quail eggs
1 teaspoons mayonnaise
1/4 teaspoon mustard (Dijon or yellow)
Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard.
Carefully fill the whites with the yolk mixture. Sprinkle with paprika and arrange on a pretty plate or decorative cocktail tray.
VINEGAR SHELLING
Shells can also be dissolved by placing in full-strength vinegar for about 12 hours, agitating every several hours. First the spots dissolve in bubbles and float to the top
The rest of the shell dissolves. This leaves the egg enclosed in the membrane. There is an air bubble at the large end of the egg, break it and pull off the membrane.
This leaves delicious, lightly pickled egg.
PICKLED QUAIL EGGS
5 dozen peeled hard-boiled eggs
pickling solution:
2 pints white vinegar
1 pint water (less for tangy eggs)
2 Tbsp. salt
1 medium chopped onion
1 ounce pickling spice (2 ounces for spicy eggs)
Bring pickling solution to a boil and simmer for a few minutes. Let cool and strain. Place eggs in sterilized quart canning jar. Cover eggs with cooled solution. For best flavor, let eggs soak in solution in the refrigerator for at least three days.
EASY PICKLED EGGS
Peel the shell from your hard boiled eggs. in left-over pickled beet juice (for pink eggs). Banana pepper juice, hot pepper juice.
Quail eggs take about 36 hours in any pickled juice, before they are pickled. Quick and easy!
BRINE EGGS
Hard-boiled quail eggs in shell
Brine solution: 2 ounces salt per pint of water
Place eggs in sterilized canning jar with shells still on and cover with brine solution.
EGG RECIPES
KINGS BREAKFAST
Bake slices of prosciutto (or ham) in muffin tins with a raw quail egg inside until the whites are firm.
EGG FRITTATA
(It takes about 5-7 quail eggs per large chicken egg.)
Crack 12 quail eggs
Add a small amount of liquid – about 1/4 cup (milk, water, broth)
Beat together.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. I use one of my cast iron skillets.
POUR IN egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
If you want to add a filling – left over vegetables. cheese, meat.
REMOVE from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes.
POACHED QUAIL EGG
Fill the medium saucepan three-fourths full of water and set on heat to boil. Allow water to come to full rolling boil.
Begin to stir the water around clockwise with the metal spoon, while the water is still boiling, grab the first few quail eggs, break them one at a time and drop them carefully into the swirling water. Reduce the heat to medium heat and watch the eggs turn opaque. They will be done when this occurs.
Poached quail eggs taste delicious on top of all sorts of dishes: Eggs Benedict, Watercress Salad, Bacon and Eggs
Chef Anne Hart owner of Provence Market Restaurant in Bridgeport, WV, used our quail eggs to top her prize winning appetizer for the Cast Iron Cook-off at the world famous Greenbrier Resort
