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The quail eggs are rolling in

With the warmer weather, the quail are happily laying more eggs, so here are a few tips on cooking and how to use them!

First off, quail eggs can be a bit tricky to open due to their thicker shell membrane and their tiny size, but don't fret, I have some tips. If you don't have an awesome pair of quail egg scissors (you can get them on our website or Great Basin Community Food Coop), simply take a pairing knife and slice off the top of the egg, sort of like slicing a banana, here is a great video:

Cooking quail eggs can be fun, but remember, they are much smaller, so they cook a lot faster. You can enjoy them any way you would a chicken egg!

Hard Boiled: boil water first, gently place quail eggs in boiling water for 4 minutes (you can decrease the time for a softer yolk, 2 minutes for soft boiled with runny yolk, 2 1/2 minutes for soft boiled, 3 minutes for medium boiled) then remove to a cold water bath. These are delicious in salads (no need to cut up like a chicken egg because they are bite sized!), you could pickle them at this point, make egg salad, quail egg curry, batter them and deep fry, or simply enjoy them with a little dipping salt as a great protein filled snack!

Fried: heat a small skillet to medium low heat, add a little butter or oil of your choice. Place eggs in warm pan and cook for about 1 minute until the whites are set, you can serve at this point, sunny side up, or you can gently flip and leave it in the pan for about 5 seconds. They cook really fast, so don't walk away or get distracted! These are delicious plain or served on top of just about anything. I really enjoy them on top of this shrimp skillet recipe:

Poached: in a pot of boiling water, add about 1/4 cup white vinegar. Give the water a swirl and add eggs. Cook for abou