Cooking with Quail Eggs
I recently bought some on a whim. They were there and cheap, it was a novelty. I've hard boiled them and scrambled them into stuff. Truth be told, they taste like hen eggs. I wouldn't buy them again, but they're cool to have now.
Any ideas for usage?
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9 Comments:
When I grew up, we used them as a dip for sukiyaki, but it was purely for aesthetic reasons, so it was only once in a great while when we had a wild hair up our butts.
We'd scramble the raw egg in a bowl. The meat, veggies, shirataki, tofu, etc. was cooked in broth at the table. The hot food would go from the pan, swished in the egg, then to the rice bowl held in my hand, then my mouth. I would use a lot of eggs, when you consider I normally use two extra large chicken eggs normally. :P
I think in most cases, it's aesthetic because they taste no different. So you could pickle them and have tiny pickled eggs, or put caviar on top or deviled quail eggs for petite appetizers...
On the other spectrum, I have walked into Whole Foods and have been tempted many times to get an ostrich egg. Have you tried them? I have a feeling they'll taste like plain ole eggs. :)
Cassaendra at 8:32PM on 01/25/09
I LOVE them raw with sushi. I have to agree with Cassaendra~ They would be way cute as deviled or boiled eggs. Or a little tiny fried egg to top an appetizer,
carolrsfMISSESTEXAS at 11:24PM on 01/25/09
Soft boiled, then peeled and popped into a delicious stewing liquid of fatty pork, soy sauce, spices and other goodies. Mini lu dan! Nomnomnom...
Their soft texture and mild flavor are very appealing this way.
Gently spear three or four on skewers for cute hor d'oeuvres.
fuuchan at 12:08AM on 01/26/09
if you're being super fancy, they're a good topping for steak tartare.
unarata at 2:14AM on 01/26/09
Street vendors in SE Asia hard-boil them, string a half-dozen on a skewer and ladle a sweet-hot chili sauce over them. I've seen the sauce bottled in most American supermarkets. One of the many good memories of traveling the region on my stomach!
czken at 3:53AM on 01/26/09
Another vote for raw, on sushi or tartare, specifically with tobiko, uni, ikura, or on a nice beef of freshly minced raw beef or tuna. You can also throw them into a hot bowl of ramen noodles and they will poach in the broth, this is excellent. You can pan fry them sunny side up to serve on blinis with caviar and creme fraiche too. Soft boil them and then bake them into empanadas, or again soft boil, bread or batter them lightly and deep fry, placed on top of a salad with lardons and capers... I think they are lots of fun to eat.
simon at 10:24AM on 01/26/09
Does anyone have any tricks for peeling hard cooked quail eggs? Soaking them in vinegar breaks down the shell for easier peeling. They are wonderful pickled and used to garnish a Bloody Mary.
And so cute sunny side up.
nola2chi at 11:23AM on 01/26/09
eric ripert's blog has a video for quail egg canapes with smoked salmon -- they look quick and easy (he makes them in a toaster over) and i always wanted to make them, i just never got around to getting quail eggs.
http://aveceric.com/2008/07/31/quail-egg-and-smoked-salmon-toasts/
megannesta at 6:35PM on 01/26/09
Are there any poultry eggs that taste different? I can't imagine any reason that they should (other than diet, ie., farmers market vs. industrial, etc.).
At my old job we used boiled, halved quails' eggs in nicoise salad. I did have to cook one sunny side up for s&g, of course.
renzata at 8:52PM on 01/26/09