Archive for the ‘Eggs – Quail’ Category
Quail Egg Salad
Just something I threw together with local ingredients easily found near me.
Ingredients
- 40 hard boiled quail eggs, peeled
- 1 half dill pickle spear, diced
- 10 green olives with pimento, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 Cha Hue, Vietnamese sausage with black pepper, (100 g / 3½ oz each)
- ranch dressing, as needed
- 1 teaspoon mustard powder
- black pepper, as desired
Instructions
- Have everything chilled before starting.
- Slice the eggs in half and place in a mixing bowl along with the pickle, olives, onion, and bell pepper.
- For the Cha Hue, it comes in a plastic tube, it is fully cooked. Slice off the ends of each tube and cut the piece into quarters. and feel off the plastic end. Peel off the rest of the plastic. Cut into quarters lengthwise then slice each piece, result is quarter round pieces. Add to the mixing bowl.
- Toss everything together.
- Add some ranch dressing and mix in. Goal is everything coated but not dripping wet either.
- Sprinkle with the mustard powder and black pepper as desired, and mix that in.
- Serve as a lunch or light dinner, and enjoy.
Notes
Low cost per serving.
Variants: 1. Serve over lettuce or baby spinach leaves. 2. Added diced tomato. 3. Serve in tomatoes.
Mixed Vegetables with Quail Eggs
I was doing a search for recipes that use quail eggs and came across this recipe. I made this on 5 Nov 2021 and it is good! Well liked by my family as well. This will be a regular. Link to the Shortcut is listed in the Notes section.
Ingredients
- 4 tablespoons butter
- 6 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 cup whipping cream
- 20 hard boiled quail eggs, peeled, Shortcut
Instructions
- Heat the butter in a large non stick pan, when hot, add the garlic and sauté until lightly browned.
- Stir in the thawed mixed vegetables and cover. Cook for 5-7 minutes to steam them.
- Stir in the cream and eggs, cook for a few more minutes to heat the eggs through.
- Serve as a side dish with your favorite main dish, enjoy.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Kwek Kwek
This is a popular street food sold in the Philippines, and essentially is battered quail eggs that are fried and served with a dipping sauce. Sounds good to me, on my make and taste list. This recipe assumes you already have hard boiled quail eggs, peeled, available to use. There is a Shortcut in the Notes section on how to hard boil quail eggs if you are not familiar with that. You can also use canned quail eggs that are drained.
Ingredients
- 12 hard boiled quail eggs, peeled, Shortcut
- ¼ cup all purpose flour
- cooking oil, your choice, as needed, for frying
For the Batter
- 1 cup all purpose flour
- ¾ cup warm water
- 1 tablespoon annatto powder
- ½ teaspoon baking powder
For the Dipping Sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar, packed
- ¼ cup tomato ketchup
- 2 teaspoons soy sauce
- ½ teaspoon black pepper
Instructions
First, the Dipping Sauce
- In a small saucepan, add all the Dipping Sauce ingredients and set on medium heat, stirring the sauce until the sugar completely dissolves. Remove the pan from the heat and set aside.
Next, the Batter
- In a mixing bowl, add the warm water and annatto powder and whisk until the powder is dissolved. Now if you do not have annatto powder, a few drops of orange food coloring will work just as good, although annatto will add a slight hint of flavor to the batter. The annatto or orange food coloring is basically a visual thing to make the batter orange, it can be left out if you prefer.
- Mix in the 1 cup of flour and baking powder into the warm annatto water, whisk until there is no lumps. Set the batter aside.
Next, Frying the Quail Eggs
- Heat about 1 inch of cooking oil in a pan to about 180° C (350° F) but not smoking, if no thermometer, just drop a small amount of batter into the oil when you think it is hot, the batter will sizzle and fry up nicely when the oil is hot.
- Take the peeled hard boiled quail eggs, or canned eggs, and drain well. To a shallow dish, add the 1/4 of flour, roll the eggs in the flour to completely coat the eggs.
- Now take the eggs and coat them with batter, ensuring the batter covers each egg completely.
- Add to the hot oil, 4 to 6 eggs at a time, turn them if needed and fry to golden brown (orange really) and crispy, remove to paper towels to drain, and repeat with the rest of the eggs.
- The sauce should be cooled a bit but still warm, pour that in a small dish, add the eggs to a serving plate and place the sauce bowl on the plate. Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants. 1. Add ½ teaspoon of chicken stock powder to the batter. 2. Add ¼ teaspoon of garlic powder to the batter. 3. Add 1 chicken egg, beaten, to the batter. 4. Use chicken eggs, then the name becomes tokneneng.
Za'atar Quail Eggs
This is a western twist on the Middle Eastern snack called Yogurt Cheese, which is also rolled in za'atar then stored in olive oil. This recipe assumes you have hard boiled quail eggs on hand, fresh cooked or canned will work. Link to the shortcut is listed in the Notes section.
Ingredients
- 24 hard boiled quail eggs, Shortcut
- extra virgin olive oil, as needed
- 3-4 tablespoons za'atar
- sea salt, as desired
Instructions
- For fresh cooked quail eggs, once peeled, place in the fridge to completely cool. If using canned, drain then place in the fridge to completely cool.
- Place the za'atar in a shallow bowl and season as desired with sea salt.
- Place the quail eggs in another bowl and toss with 3-4 tablespoons of olive to lightly coat all the eggs.
- Roll the eggs in the za'atar to coat each egg. For the eggs with the flat bottoms, stand them up on a serving tray, for the round bottom ones, just place them on their side on the tray.
- Serve.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Quail Egg Potato Carrot Soup
This is a very good soup, and well liked by the family. Link to the Shortcut is listed in the Notes section.
Ingredients
- 30-40 hard boiled quail eggs, peeled, or canned, Shortcut
- 4 medium potatoes, diced
- 2 carrots, chopped or rangiri (see Notes)
- 2 quarts vegetable broth, fresh or from powder, (8 cups)
- 7-10 spring onions, sliced, white and green
- 6 shallots, sliced, or 1 purple onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- fresh parsley, chopped, for garnish
Instructions
- Veggies ready.
- Veggies prepped.
- Add the broth, potatoes, and carrots to a medium size pot and bring to a boil.
- While the pot is heating, heat the oil in a non stick pan on medium high heat, when hot, add the shallots and garlic. Saute for a few minutes until the shallots are translucent and tender.
- When the pot is boiling, add the shallots and garlic, reduce heat to a low boil and cook until the potatoes and carrots are tender, about 20 minutes.
- When the potatoes and carrots are tender, add the quail eggs and spring onion and stir.
- Reduce heat to low and let the eggs warm through. Season with the salt and pepper.
- Spoon into serving bowls, garnish with chopped parsley, serve and enjoy.
Notes
Low cost per serving.
Option for the carrots: Use a Japanese style of chopping carrots, called Rangiri, which is basically, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces, and a larger surface area giving two uses, first, it absorbs more of the stock flavor, and second, it cooks faster with a larger surface area.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Straw mushrooms, halved would be a great addition to this soup.
My Pasta Salad
Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Notes section.
Ingredients
- 250 grams dry pasta, any bite size pasta, spirals, shells, etc., (8 oz)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- ½ jar green olives with pimento, sliced, (jar is 300 g / 11 oz)
- 25 hard boiled quail eggs, Shortcut
- 1 cup dry chickpeas, soaked and cooked or 1 can drained
- Bleu cheese dressing, as needed
Instructions
- Cook pasta of your choice in a pot of boiling salted water. When tender, drain and run under cold water to stop the cooking process then drain well again and place in a large mixing bowl. I used a mix of spirals and elbows.
- Prepare the quail eggs, either using fresh eggs, which is what I do, or use canned eggs. I use 25 fresh eggs which is comparable to canned, which is 23-25 eggs. For canned, just open and drain. For fresh eggs, hard boil them and peel.
- Dice the peppers and onion and place in the mixing bowl with the pasta. These are on top of the pasta.
- Mix together the pasta, peppers, and onion.
- Slice the olives and add to the pasta, gently mix those in. I do this is steps so as not to break up any of the ingredients.
- Add the chickpeas and eggs.
- Gently mix those into the pasta, then add the dressing, start with 1 cup and gently mix that in, then add ½ cup at a time for the consistency you want, the goal is everything coated well but not dripping in dressing.
- Cover and place in the fridge until chilled. Serve with any main dish of your choice.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Notes section.
Ingredients
- 7 hard boiled quail eggs, see Step 1
- 1-3 red Bird's Eye chilies, seeded and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon white vinegar, or rice vinegar
- 1 tablespoon sugar
- 1 tablespoon onion, finely chopped
- 1 teaspoon fresh coriander leaves, chopped
Instructions
- For the quail eggs, you can use fresh or canned, a shortcut for perfect hard boiled quail eggs is in the Recipe Notes section. If using canned eggs, and there is nothing wrong with that, just drain the eggs needed and refrigerate the rest.
- Once you have the hard boiled quail eggs sorted out, fresh and peeled or canned, cut each in half lengthwise.
- Heat a non stick pan to medium heat with about ½ inch of cooking oil, when hot, add the egg halves, fry until lightly browned on both sides, remove the eggs to a serving plate.
- Pour out all but 1 tablespoon of oil, easy way is to pour out all hot oil into a jar and add 1 tablespoon of oil back to the pan.
- Heat the oil and when hot, add the chilies and garlic, and cook until fragrant, about 1 minute. Turn the heat down to medium.
- Add the soy sauce, fish sauce, sugar, and vinegar and cook, stirring, until the sugar caramelizes and the sauce thickens and turns brown.
- Pour sauce over the eggs, sprinkle with the onion and coriander, serve, and enjoy.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Asadong Pork Giniling with Quail Eggs & Mushrooms
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018 exactly as written, very well liked by the family. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams ground pork, (1 lb)
- 15-20 hard boiled quail eggs, peeled, or canned, Shortcut
- 8 fresh Shiitake mushrooms, stems removed and sliced
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 2 pieces whole star anise
- 1 tablespoon sugar
- 1 cup chicken stock
- 2 tablespoons cornstarch, mix with ¼ cup water to make a slurry
- 3 spring onions, chopped, 1 inch pieces, white and green parts
- 4 cloves garlic, minced
- 1 small onion, minced
- salt and pepper, to taste
- cooking oil, as needed
Instructions
- If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
- In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
- Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
- Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
- Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
- When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
- Serve with a side of fresh cooked rice.
Notes
Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.
Shortcut: Perfect Hard Boiled Quail Eggs.
Braised Quail Eggs & Mushrooms
Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Notes section.
Ingredients
- 24 hard boiled quail eggs, peeled, or canned, Shortcut
- 1 tablespoon soy sauce
- 1 spring onion, cut into 1 inch pieces, green and white
- 2 cups fresh baby button mushrooms, or canned
- cooking oil, for frying and sauteing
For the Sauce
- 1½ tablespoons soy sauce
- 1 cup chicken stock, fresh or from powder
- ½ teaspoon sugar
- black pepper, as desired
For the Thickener
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
- If using canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
- In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
- Heat a wok or large pan with about ½ inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until starting to brown up. Remove the eggs and drain.
- Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
- Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
- Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
- Serve as is as a side dish or serve with steamed vegetables for the light main dish.
Notes
Low cost as a light main dish.
Shortcut: Perfect Hard Boiled Quail Eggs.
Quail Eggs in Soy Sauce II
This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Notes section.
Ingredients
- 25-35 hard boiled quail eggs, peeled, or canned, Shortcut
- ½ cup soy sauce
- ½ cup white vinegar
- ¼ cup apple cider vinegar
- 1 cup water
- 2 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 teaspoon sea salt
- 2 Bird's Eye Chilis, cut in half lengthwise
- 1 medium onion, cut into wedges
- 2 pint mason jars
Instructions
- In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
- If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
- Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
- Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
