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What do you do with quail eggs?

I just saw that my local Asian market has them. I'm intrigued, as I am by any remotely exotic food that I've never tried before, but I wouldn't know what to do with them? Anyone know more about quail eggs than me? Do they taste very different from chicken eggs?

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  1. Sushi chefs will put a raw quail egg on top of Uni (Sea urchin) sushi. Other than that, I don't know.

    1 Reply
    1. re: Motosport

      I like to put quail eggs on top of pizza.

    2. quail eggs used to be popular lunch menu for kids when I was growing up in Korea.
      My mom first boiled them in the water as you would with regular eggs then peel them then she would braise/boil the peel eggs in soy sauce with sugar, mirin, etc. tasty treats.

      2 Replies
      1. re: Monica

        That does sound good! But how long do you hard-cook them for? Obviously the time can't be as long as a chicken egg.

        1. re: Lady_Tenar

          I believe I cooked mine for something like 3-5 minutes. Now I'm wondering if I'll try steaming them the next time I am able to find them (the store we bought them at closed last year) since steaming makes chicken eggs easier to peel.

          To make hard boiled quail eggs easy to peel: after boiling or steaming, run cold water over them in the pan for a few seconds, drain and cover with the lid and shake the pan vigorously a few times. The goal is to fracture the shell all around. Then continue to run cold water over them for another minute. Peel under running water and the shells and membranes should come off easily. This works well because of the thicker membrane -- if you do it with hot chicken eggs the shattered shells end up embedding themselves in the whites. Crunch!

          And, like chicken eggs, the older the egg, the easier they peel.

      2. I use beaten quail eggs as a dip for sukiyaki. When they're hardboiled, I'll wrap them in sausage to make miniature Scotch eggs, stir fry them with noodles or dip them in sesame seeds and salt to eat on their own. It only takes a couple minutes to hard boil the eggs. The shell and membrane are somewhat thicker than a chicken egg's, so you will want to crack them and let them sit in cold water to loosen the albumen from the membrane.

        1 Reply
        1. re: JungMann

          I love the scotch eggs made with quail eggs you get more sausage to egg ration lol, also similar to your sesame seed one, I saw someone boil them and roll them in zatar. which looked good.

        2. They are the world's most adorable party appetizer as tiny deviled eggs. (Lol, ok, maybe I exaggerate... but people do love them.) Hard-boil like any egg, but far shorter than chicken eggs (sorry, can't recall times, was trial-and-error). Use favorite deviled egg recipe. Leave a few whole in their shells on the platter for prettiest presentation (and the guys always seem to like peeling and having a plain hard-boiled egg).

          Also fun to present your loved one with a "diet plate" of two tiny fried eggs. :)

          3 Replies
          1. re: DuchessNukem

            Me, too, Duchess -- doesn't matter how many I make, they all disappear. They're nice for a party appetizer, because you can pop them into your mouth whole, with no risk of having deviled egg filling oozing down your chin!

            They have a more concentrated flavor than chicken eggs, which makes them a great choice for the mini deviled eggs. I make the mini ones with a bit of creme fraiche instead of mayo (richer taste), then I tart them up with a dab of black caviar (I buy mine at Ikea most of the time) -- the salty-fish combo plays well off of the eggs, and it makes them a little more chi-chi than plain!

            1. re: sunshine842

              great idea to use creme fraiche. thanks.

              1. re: escargot3

                that's one of the few Martha Stewart recipes I've ever followed -- but it's a keeper. (edit: it may be the ONLY MS recipe I've ever actually used...)

          2. Raw, like many others have mentioned. I also like to add it to a lot of soy based braises I make (oxtail, pork shoulder). Hardboil them first, peel them and marinade it in soy sugar mirin, or you can skip that step and add it into the braise directly. Of course don't over cook them.