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 about 1 minute and remove to a cold water bath. Serve as desired.
Scrambled: scramble just like a chicken eggs, try adding some chopped green onion, or your favorite herbs, whisk in a little milk or cream, and that's it! Or make a lovely omelette!
Baking: I have read that quail eggs are much better for baking, giving the finished product a richer taste. I have found that it takes 4-5 quail eggs to equal a chicken egg, so if you want to test it out, just replace the the equivalent of quail eggs in any recipe!