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Quail eggs

hala Apr 4, 2009 10:38 AM


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. alwayscooking RE: hala Apr 4, 2009 05:22 PM

    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. sarah galvin RE: hala Apr 4, 2009 05:35 PM

      I would simmer 2 minutes and put in ice bath.

      1 Reply
      1. re: sarah galvin
        hala RE: sarah galvin Apr 5, 2009 06:07 PM

        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. tatamagouche RE: hala May 5, 2009 06:53 AM

        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
          pikawicca RE: tatamagouche May 5, 2009 07:07 AM

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

          1. re: tatamagouche
            sarah galvin RE: tatamagouche May 5, 2009 03:51 PM

            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: sarah galvin
              tatamagouche RE: sarah galvin May 5, 2009 05:07 PM

              Thanks guys!

              1. re: tatamagouche
                FoodFuser RE: tatamagouche May 6, 2009 02:48 AM

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

                1. re: FoodFuser
                  tatamagouche RE: FoodFuser May 7, 2009 12:18 PM

                  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
                    FoodFuser RE: tatamagouche May 7, 2009 01:03 PM

                    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
                      tatamagouche RE: FoodFuser May 8, 2009 06:37 AM

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

          2. p
            pcdarnell RE: hala May 7, 2009 01:14 PM

            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
              NYCkaren RE: pcdarnell May 7, 2009 01:39 PM

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

              1. re: NYCkaren
                pcdarnell RE: NYCkaren May 8, 2009 12:58 PM

                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.

              2. re: pcdarnell
                Analisas mom RE: pcdarnell May 8, 2009 08:34 AM

                were those hard to peel?

                1. re: Analisas mom
                  pcdarnell RE: Analisas mom May 8, 2009 12:53 PM

                  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
                    tatamagouche RE: Analisas mom May 8, 2009 02:47 PM

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

                    1. re: Analisas mom
                      sarah galvin RE: Analisas mom May 9, 2009 06:40 AM

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

                      1. re: sarah galvin
                        MMRuth RE: sarah galvin May 9, 2009 06:44 AM

                        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. FoodFuser RE: hala May 8, 2009 08:25 PM

                    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
                      Cinnamon RE: FoodFuser May 8, 2009 09:09 PM

                      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
                        Harters RE: Cinnamon May 9, 2009 09:08 AM

                        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
                          MMRuth RE: Harters May 9, 2009 12:58 PM

                          That sounds wonderful - did you make this?

                          1. re: MMRuth
                            Harters RE: MMRuth May 9, 2009 02:15 PM

                            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
                              MMRuth RE: Harters May 9, 2009 03:16 PM

                              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
                                Harters RE: MMRuth May 10, 2009 01:46 AM

                                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:

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