Quail eggs have a skin with a beautiful pattern and are high in minerals and protein. You can buy quail eggs in traditional markets, Asian markets, supermarkets, and some specialty markets. Quail eggs can be cooked and eaten like chicken eggs, or they can be used to decorate food. The cooking time of quail eggs must be adjusted, because the average weight of quail eggs is only 9 grams, and chicken eggs have an average weight of 50 grams.
Step
Method 1 of 3: Boiling Quail Eggs
Step 1. Heat a small saucepan that is 2/3 of the pot with water on the stove
Wait until it boils.
Step 2. Place three or four quail eggs on a gravy spoon or pasta spoon
Slowly add the eggs to the saucepan using a spoon.
Step 3. Boil the eggs to your desired doneness
Quail eggs are much smaller than chicken eggs, so less boiling time is required. The following are some tips on boiling time based on the level of doneness produced:
- Boil for two minutes if you want soft-boiled eggs with moist yolks.
- Boil for two and a half minutes to get a soft-boiled egg.
- Boil for three minutes to get hard boiled eggs.
- Boil for four minutes to get a hard-boiled egg with a firm yolk.
Step 4. Remove the eggs from the pan using a gravy spoon
Step 5. Prepare a bowl of water and ice cubes
Put the eggs in a bowl and leave for five minutes.
Step 6. Peel the eggs carefully
Serve immediately. Boiled eggs can be eaten right away, used as an ingredient in other recipes, or served as a garnish for other foods.
Method 2 of 3: Making Pickled Quail Eggs
Step 1. Purchase a pack of quail eggs containing at least 24 eggs, so you will have enough eggs for one pickling process
Step 2. Fill a medium-sized pot with cold water
Put the eggs in the pan. The egg should be completely submerged in the water.
Step 3. Heat a pot over high heat until the water boils
When the water boils, turn off the heat and cover the pot with a lid. Leave it for three minutes.
Step 4. Remove the eggs with a gravy spoon
-
Place the eggs in a bowl of water and ice.
Eat Quail Eggs Step 10Bullet1
Step 5. Transfer the eggs to another bowl
Fill a bowl with distilled white vinegar, until the eggs are completely submerged.
-
Chill the eggs in the refrigerator overnight, or at least 12 hours.
Eat Quail Eggs Step 11Bullet1
Step 6. Remove the eggs from the refrigerator
Pinch at the base of the egg to hold the membrane. Then, peel the egg shells.
Step 7. Fill a saucepan with one piece of beetroot, 2 cups (473ml) of distilled vinegar, four teaspoons (17g) of powdered sugar, and one teaspoon (1.8g) of ground red pepper
Step 8. Heat the mixture in the pan until it boils
Allow the mixture to boil and reach a reddish color. This process should take approximately 20 minutes.
Step 9. Remove the beetroot pieces from the mixture using a gravy spoon
Step 10. Put the eggs in a bowl
Pour in the pickle liquid resulting from the boiling process of the beetroot and other ingredients until the eggs are completely submerged in the solution. Cover the bowl and refrigerate for 7 hours for the preservation and pickling process.
Step 11. Consume pickled quail eggs before one week has passed
Store the pickled eggs in an airtight jar.
Method 3 of 3: Frying Quail Eggs
Step 1. Pour 2 tablespoons (30ml) of cooking oil in a non-stick frying pan
Use a small or medium sized pan.
Step 2. Turn on the stove over medium-high heat
Wait for the oil to smoke.
Step 3. Pierce the top of the quail egg shell with a knife
Do not pierce too deep, just about 1 cm is enough, so you don't damage the texture of the egg yolk. Quail eggshells are slightly tougher than chicken eggshells, but the texture of quail egg yolks is very easy to damage.
Step 4. Add the eggs one by one to the pan
Give each egg its own space.
Step 5. Allow the eggs to cook until the whites are completely cooked and the edges of the whites start to brown
This process will probably only take a minute.
Step 6. Serve the fried quail eggs immediately and serve with toast, bruschetta, or other dishes
Tips
To cut eggs finely and neatly, use dental floss that has no taste
The Things You Need
- Quail eggs
- Water
- Pot
- Bowl
- Stove
- Timer
- Distilled vinegar
- Refrigerator
- Red pepper powder
- Herb beet
- Sugar that has been mashed
- Small non-stick frying pan
- Cooking oil
- Knife
- Toast bread
