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Oct 9, 2011 09:54 AM

Cooking Quail Eggs? [moved from General Chounding board]

I could not find a post dedicated the this particular topic, so I thought I'd make a new one.

I just bought a small container of (semi-local) quail eggs. They're tiny and adorable and I can't wait to try them. But, how would you guys recommend eating them?

The only way I've ever had quail egg is raw, topping an Uni gunkan. Delicious. But since Uni is pretty much the only seafood item my international store never ever carries, I'm probably not going to be making that particular morsel any time soon.
So, the only idea I have is fried egg on toast/quail eggs in a basket. Not very creative.

Anyone have any great Quail egg ideas/experiences?

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  1. I've pickled them. They make nice little bites and are less intimidating to try for someone unsure if they'll like them.

    They are also fun to make into deviled eggs. Again, with each being just a bite I make dozens and use a variety of fillings.

    Hard boiled they are a perfect size to stuff into things - dumplings, terrines, etc.

    They can be a little hard to peel. Adding some vinegar to the pot when boiling will help soften the shell.

    2 Replies
    1. re: meatn3

      How do you pickle eggs? Have never tried that before!

      1. re: DreamCyn

        Growing up in the South I used to see them on the counter of every convenience store. They would have a gallon jug filled with them - the eggs were always pink. They never appealed to me as a child. I never tried them until I got intrigued with pickled foods about 10 years ago.

        They are pretty easy to do. To be honest, peeling all the quail eggs is the most taxing part.
        I find the quail eggs to be ready much, much faster than chicken eggs - the small size allows the brine to penetrate quicker.

        I'll try to find the recipe I last used - I'm in the midst of packing up the house and not sure where the book is!

        In the meantime this gives a lot of info:

    2. I've done hanjuku quail eggs though you have to get the timing right. They can be fried sunny-side up for a bite-size bit of egg, poached, boiled or done whatever way you'd want to use a chicken egg.

      If you want to do it raw, think as a topping for tartare.

      1. Not to commit a threadjacking, but do quail eggs have a different flavor than chicken eggs?

        5 Replies
        1. re: EWSflash

          Very similar, but a bit more mild than conventional chicken eggs. Higher yolk to albumen ratio than chicken eggs.

          1. re: ipsedixit

            At dim sum one day recently I got the quail egg meatball and was almost overcome with a sulfuric flavor, which followed me for at least two days. I was actually embarrassed to use the public restroom at work, it was bizarre. Didn't know if that was standard. There's another dish that tastes like that, not sure what causes that sulfuric flavor, but it's a standard thing. Weird

            1. re: EWSflash

              I think you got a canned quail egg there.
              They are easier for the cook, in that they are pre-boiled and pre-peeled. But the down side is a considerable one - canned quail eggs taste vile!
              Fresh quail eggs are like a milder version of hens eggs and would not leave you with that unfortunate side-effect.

        2. Anything you can do with chicken eggs you can do with quail eggs.

          About 5 quail eggs equal one large chicken egg. The ratio of yolk to white in a quail egg is greater than in a chicken, so keep that in mind.

          1. I usually make little deviled eggs, dressed with a dab of black lumpfish caviar for appetizers. Everyone likes them, and they're nicer for cocktails, because they're bitesized -- no taking a bite and ending up with filling running down your chin (which sometimes happens with the full-size ones) They disappear like popcorn.

            To make them easier to peel, I roll them (gently! they're little and crush easily) on the counter, then drop them into a pan of cold water for a few minutes -- the water gets under the shells and membranes and makes peeling less of a chore. (it also ticks the dog off, as he no longer gets the steady stream of eggs too damaged to be able to put on a platter, although the air in my kitchen is several shades less blue....)

            They can be poached on a salad, too.

            I find they have a more "eggy" flavor than chicken eggs -- mostly because of the different yolk:white ratio.