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Apr 4, 2009 10:38 AM

Quail eggs


I just bought white colored quail eggs and want to cook and color them for easter. However, i am not sure how long to boil them for if i want not overcooked hard boiled eggs.

any other tips for dealing with quail eggs would be appreciated.


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  1. Bring salted water to a boil and then put eggs in for 3 minutes. Remove in place in an ice bath.

    They're better poached or fried though - but the easter egg idea is too adorable.

    1. I would simmer 2 minutes and put in ice bath.

      1 Reply
      1. re: sarah galvin

        Thank you very much,

        yeah, i couldn't resist for Easter as it's a few days after my son's birthday and we will have a bunch of toddlers over. I think they will prefer the little eggs to big ones.

      2. How long will quail eggs keep? I just bought some and am trying to decide what to do with them, and who knows how long that'll take.


        7 Replies
        1. re: tatamagouche

          If they're fresh and you keep them in the fridge, they'll be good for 4-6 weeks.

          1. re: tatamagouche

            Depends on how fresh they were when you bought them. I guess you would test them like any egg - large air sac on rounded end means stale, runny white means stale.

              1. re: tatamagouche

                When fried in semi-deep oil, there is no need to let them hide in the fridge.

                1. re: FoodFuser

                  Oh, crap! Wish I'd seen that in time! I'd planned to make sesame eggs, but got lazy and just poached them & sprinkled smelt roe on top. Eating the eggs of one animal with those of another has got to be a sin to someone somewhere, but I don't care.

                  1. re: tatamagouche

                    You are not alone. Take haven from your sins in the fact that the fish eggs have no albumen.

                    Here is the obverse of the roe on top:

                    The fried ones like in the first pic are still my favorite, especially with yolks not quite set. But, if provided with fine caviar, I would gladly smear some on top of them. It would beat the heck out of cheese and crackers.

                    1. re: FoodFuser

                      Fried quail eggs smeared with fine caviar. You're speaking my language.

          2. We just did some devilled quail eggs for a party. Some were done with wasabi mayo and topped with tobikko, and some were done with herbs sprinkled over. I tried to attach a photo. I hope it worked.
            They are the perfect one bite size.

            7 Replies
            1. re: pcdarnell

              What a lovely spread! Must have been a great party.

              1. re: NYCkaren

                I am lucky enough to have some friends who love to cook, entertain and, as a bonus, are food stylists. It's so much fun to throw a party!
                The blocks that the eggs were served on were salt blocks, which you can apparently use over and over. If you chill them ahead, as we did to serve the eggs, the food will stay chilled, and a little salty taste gets imparted. You can heat them as well to keep foods warm. These were purchased at Sur la Table.

                1. re: Analisas mom

                  I wasn't involved in the peeling, but I did hear some grumblings from those who were. As with chicken eggs, some were easier than others.

                  1. re: Analisas mom

                    That was my experience too—some were, some weren't, as usual...

                    1. re: Analisas mom

                      They are tedious and some are more difficult than others, just like chicken eggs.

                      1. re: sarah galvin

                        I find that it really helps to peel quail eggs under cold water, after tapping them in a couple of places on the counter. Also, I read somewhere that it is easier to peel them when they have cooled completely. All this said, I once made quail eggs stuffed with a truffle filling/egg yolk/mayonnaise filling with sliced truffles on top, and I remember it being a PITA!

                  2. Here's the way I first had quail eggs. A typical Japanese treatment with lots of work for a subtle but great textural enhancement:

                    6 Replies
                    1. re: FoodFuser

                      And for what it's worth, Fleur de Lyss in Vegas (at Mandalay Bay) served a really gorgeous beet salad with goat cheese and poached quail eggs on top, with cured duck. It was like an archipelago of tiny treats, if I recall correctly, but tasty and filling and just exquisite. It made me really want to try more quail eggs... if even on mini-bagels!


                      1. re: Cinnamon

                        A recent starter was crispy pigs trotter, stuffed with ham hock and topped with fried quails eggs.

                        A great spin on ham and eggs!

                        1. re: Harters

                          That sounds wonderful - did you make this?

                          1. re: MMRuth

                            Did I make it? Do I look that skilled? :-)

                            No. This was at a place Google "discovered" for us near Dover (south east coast of England), the night before we caught the ferry to France.


                            1. re: Harters

                              I might have to reproduce that dish for my husband's birthday. Can you explain a little further how the slices of pigs feet were stuffed with ham hock? I had picallili (sp) for the first time on my trip to London and really enjoyed it. I'll have to see if I can find a recipe for it.

                              1. re: MMRuth

                                As best I can describe what must have been the process.......he'll have made a mousse/pate/rillette sort of thing with the ham hock. The trotter will have been boned out and the mousse thing stuffed in. It must have then been finished in the oven to crisp the skin, then sliced (about 1cm thick).

                                You should easily find recipes for piccalli - it's one of our well-known preserves. It's not one I make as we can usually buy very good ones from the farmers' market. The secret is to make sure that there'sa good vinegar hit and another good hit from mustard (you'll need your Colman's or other strong "English"). This'll be as good a starting point as any, but you may want to tweak: