Archive for the ‘Eggs – Quail’ Category
Quail Eggs in Soy Sauce I
June 2, 2018 Lee
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Quail Eggs in Soy Sauce I

Adapted from an internet recipe.
This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side
Cuisine Indonesian
Servings 6 servings

Ingredients
  

  • 30 hard boiled quail eggs, peeled, or canned, Shortcut
  • 200 grams palm sugar
  • ¼ cup soy sauce
  • 3 cups water
  • 4 shallots, chopped
  • 1 teaspoon coriander seeds
  • salt, as desired
  • 2 bay leaves, Indonesian if you have them
  • 1 inch galangal root, chopped, (3 cm)
  • 6 wooden skewers

Instructions
 

  • If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
  • Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender. Set aside.
  • Add the water to a pot and bring to a boil. Then stir in the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
  • Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
  • Remove the eggs and drain.
  • Place 5 eggs on each skewer.
  • Serve.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.
: INDONESIAN,APPETIZERS / SNACKS,Eggs - Quail,SIDES
Caramelized Pork & Quail Eggs
June 1, 2018 Lee
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Caramelized Pork & Quail Eggs

Adapted from an internet recipe.
This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine Cambodian
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or 1 can drained, Shortcut
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 3 cups water
  • 2 cloves garlic, smashed and minced
  • ¼ cup fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups young coconut juice
  • 750 grams pork shoulder, cut into 1 inch pieces, (1½ lb)
  • 2 spring onions, sliced, white and green parts
  • ¼ teaspoon black pepper

Instructions
 

  • Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  • In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  • Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  • Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to over an hour.
  • When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.

Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Best Value $1 or Less per Serving,: CAMBODIAN,Eggs - Quail,PORK
Quail Egg Wontons
June 1, 2018 Lee
1 Comment

Quail Egg Wontons

This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Appetizer, Lunch, Side
Cuisine Thai
Servings 1 skewer

Ingredients
  

For Each Skewer

  • 5 hard boiled quail eggs, peeled, or canned - drained, Shortcut
  • 5 wonton wrappers
  • 1 wooden skewer

To Fry

  • lard, or cooking oil, as needed, Shortcut

Instructions
 

  • Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
  • Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
  • Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
  • Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
  • Heat a pan with about ½ inch of lard, or oil, (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
  • Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
  • Serve with a dipping sauce of your choice.

Notes

Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.
#1 Go-To Recipes,5 Ingredients or Less,: THAI,Eggs - Quail
Kow Piek Sen (ເຂົ້າ ປຽກ)
January 13, 2018 Lee
3 Comments

Kow Piek Sen (ເຂົ້າ ປຽກ)

Khanthary Singnhoth, United States.
This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Laotian
Servings 6 servings

Ingredients
  

  • 1 whole chicken, see Step 1
  • 10 cups water, more if needed
  • 1-2 onions, quartered
  • 1 teaspoon salt
  • 1 stalk fresh lemongrass, beaten and tied in a knot
  • 300 grams pork balls, (10 oz)
  • 1 can quail eggs, drained, or 25 fresh hard boiled, Shortcut
  • 1½ cups dry macaroni

For Seasonings

  • 1-2 teaspoons chili oil
  • 1-2 teaspoons fish sauce
  • 1-2 teaspoons soy sauce
  • pinch cane sugar
  • 3-4 spring onions, sliced
  • fresh cilantro, stems and leaves, chopped

For Garnish

  • fried garlic
  • fresh cilantro leaves, chopped
  • spring onion, sliced

Instructions
 

  • You can go with a whole chicken (in Asia, remove the head and feet first if desired), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  • In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  • Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  • While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  • When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  • While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog.
  • When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  • Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.

Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: LAO,Eggs - Quail,SOUPS, STEWS, CHILI
Corn Soup with Quail Eggs
December 11, 2017 Lee
1 Comment

Corn Soup with Quail Eggs

Panlasang Pinoy, Vanjo Merano, United States.
This is a Filipino soup, and it is unbelievably delicious, and quick to prepare. This is from a good friend so it is authentic. This can be a breakfast, lunch, or light dinner. This was enjoyed by 4 of us at the house last night, 22 Aug 2018. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, Shortcut
  • 2 cans cream style corn, (410 g/14½ oz each)
  • 2 cups chicken broth
  • 1 cup water
  • ¾ cup spring onion, chopped
  • 1 chicken egg, lightly beaten
  • 2 tablespoons cornstarch, mixed with 2 tablespoons water
  • salt and pepper, to taste

Instructions
 

  • In a medium size pot, add the water and broth and bring to a boil. Add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cook for 15 minutes, stirring often.
  • Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry), stir and simmer for 1 minute.
  • Slowly stir in one direction while slowly pouring in the chicken egg. Then add the quail eggs, stir, then cover, turn off the heat and leave on the same burner. Let this sit for 5 minutes.
  • Stir and then ladle into bowls, enjoy.

Notes

Low cost per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Updated on 12 June 2022.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,Eggs - Quail,SOUPS, STEWS, CHILI
Indonesian Style Prawn & Quail Egg Curry
October 10, 2017 Lee
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Indonesian Style Prawn & Quail Egg Curry

Adapted from an internet recipe.
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Indonesian
Servings 2 servings

Ingredients
  

  • 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
  • 10-12 hard boiled quail eggs, peeled, Shortcut
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled, grated
  • 2 red Bird's Eye chilies, finely chopped
  • 1½ teaspoons ground turmeric
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 stalk lemongrass, outer layer removed, finely chopped
  • 1¼ cups coconut milk
  • ¾ cup chicken stock, fresh or from powder
  • 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
  • spring onion, chopped, for garnish
  • cooked rice, for serving
  • olive oil, as needed

Instructions
 

  • Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  • Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  • Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  • Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.

Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: INDONESIAN,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
October 8, 2017 Lee
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Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Vietnamese Foods, Vietnam.
This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 300 grams fresh shrimp, peeled, deveined, tail removed, (11 oz)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10-12 hard boiled quail eggs, peeled
  • tiny pinch ground turmeric
  • tiny pinch paprika
  • 1 purple onion, minced
  • 2-3 tablespoons cooking oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon coconut water, or plain water
  • fresh coriander, chopped, for garnish
  • spring onion, chopped, for garnish
  • 1-2 teaspoons chili powder, optional, to taste

Instructions
 

  • Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  • Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  • When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  • Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  • Continue cooking until the sauce is thick, stirring often, remove from heat.
  • Plate with cooked rice on the side and garnish with chopped spring onion and coriander.

Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Sipo Egg II
October 7, 2017 Lee
1 Comment

Sipo Egg II

Panlasang Pinoy, Vanjo Merano, United States.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 25-30 hard boiled quail eggs, peeled, Shortcut
  • 1 onion, diced
  • 1 clove garlic, minced
  • ¼ cup butter
  • 1 tablespoon cooking oil
  • 3 cups frozen mixed vegetables, peas and carrots, thawed
  • ¾ cup water
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup cashews, roasted
  • ½ cup whipping cream
  • salt and pepper, as desired, to taste

Instructions
 

  • In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  • Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
  • Then add the carrots and peas and stir often and cook for 3 minutes.
  • Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  • Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  • Serve as a side with any dish.

Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Sipo Egg I
October 7, 2017 Lee
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Sipo Egg I

Adapted from an internet recipe.
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 4 cups frozen mixed vegetables, peas, carrots, corn, thawed
  • ½ cup cashews, raw or roasted, your choice
  • 18-20 hard boiled quail eggs, peeled, Shortcut
  • 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup chicken stock, cold
  • 3 tablespoons corn starch
  • 2 teaspoons sesame oil
  • salt and white pepper, to taste
  • 3 tablespoons butter

Instructions
 

  • In a measuring cup add the cold stock and mix in the corn starch, set aside.
  • In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  • Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  • Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish or a light main dish.

Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
* Best Value $1 or Less per Serving,: FILIPINO,EGGS - ALL,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Chinese Tea Eggs (Marbled Eggs)
September 10, 2017 Lee
1 Comment

Chinese Tea Eggs (Marbled Eggs)

China Sichuan Food, Elaine, China.
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 5 servings

Ingredients
  

  • 5-6 hard boiled eggs, or 15 to 20 hard boiled quail eggs, Shortcuts
  • 1 tablespoon loose tea leaves, or 2 tea bags
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar
  • 3 pieces whole star anise
  • 1 stick cinnamon
  • 1 teaspoon Sichuan peppercorns, or black peppercorns
  • 3 slices fresh ginger
  • 3 bay leaves
  • ½ teaspoon salt

Instructions
 

  • Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  • Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  • Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
  • While waiting on the water to boil, use the back of a spoon and tap all over each egg, this makes the cracks needed for the marble effect.
  • When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
  • Serve as a snack or with a noodle or porridge dish.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Quail,SIDES