Quail eggs are gaining in popularity and more and more people are starting to like them for their high protein content and nice looking shell. You can buy them at the farmer's market or in the “specialty” section of your supermarket. You can cook them like normal chicken eggs or use them as a decoration for special dishes. Remember that cooking times must be recalculated because a quail egg weighs only 9 grams while that of hen, on average, reaches 50 g.
Steps
Method 1 of 3: Sode
Step 1. On the stove, heat a saucepan about 2/3 full of water
Bring the water to a boil.
Step 2. Place 3 or 4 eggs in a skimmer or ladle
Gently dip the eggs into boiling water.
Step 3. Cook them to the desired point
Quail eggs are much smaller than chicken eggs and therefore require reduced cooking times. Here are some guidelines:
- Soft-boiled: 2 minutes.
- Medium cooked: 2 and a half minutes.
- Hard: 3 minutes.
- Very hard: 4 minutes. The yolk will be completely solidified.
Step 4. Remove the eggs with a slotted spoon
Step 5. Prepare a bowl of water and ice
Transfer the eggs to ice water for 5 minutes.
Step 6. Peel them very carefully and serve them immediately
They can be eaten as they are, added to recipes or used as decoration.
Method 2 of 3: Pickled
Step 1. Buy a pack of 24 quail eggs, so you can prepare them in large quantities
Step 2. Fill a medium saucepan with cold water
Add the eggs which need to be completely submerged.
Step 3. Heat the saucepan over high heat until the water reaches a boil
At this point, remove the saucepan from the heat and put the lid on. Let the eggs sit in the boiling water for 3 minutes.
Step 4. Remove them with a slotted spoon
-
Transfer them to water and ice.
Eat Quail Eggs Step 10Bullet1
Step 5. Put them in another bowl and add the distilled vinegar until submerged
-
Place the bowl in the refrigerator overnight or for 12 hours.
Eat Quail Eggs Step 11Bullet1
Step 6. Remove the eggs from the refrigerator and break them at the base to grab the membrane and eliminate it
Step 7. Fill a small saucepan with sliced beetroot, 470ml distilled white vinegar, 17g granulated sugar and 2g red chilli
Step 8. Bring the mixture to a boil until it reaches a deep red color
It will take 20 minutes.
Step 9. Remove the beetroot from the liquid with a slotted spoon
Step 10. Place the eggs in a bowl and pour in the red mixture until they are completely covered
Close the bowl and put it in the fridge for 7 hours.
Step 11. Eat the eggs within a week
Store them in an airtight jar.
Method 3 of 3: Fried
Step 1. Pour 30ml of oil into a non-stick pan
Use a small to medium sized one.
Step 2. Turn on the stove over medium-high heat
Wait for smoke to form.
Step 3. Insert a knife into the tip of the shell
You only need to pierce it an inch so as not to break the yolk. The shell of quail eggs is quite hard to break compared to hen's, but it is not difficult to break the yolk.
Step 4. Add one egg at a time to the pan
Make sure there is plenty of distance between them.
Step 5. Wait for the egg white to solidify and for the edges to turn golden
It will take about a minute.
