Favorite thing to do with quail eggs?

[saddina]

Quote:
yep, some are sized for chicken eggs, but in Japan they have quail eggs (which are darn adorable). I make hello kitty eggs for my neice and cars for my boys.

http://bentocrazy.ecrater.com/product.php?pid=2294921

 

[DLS]

There is a pickled QUAIL egg recipe in the new BYC cook book . I got mine & a calander today.

 

[Mrs MIA]

I got this from LilRalphieRoosMama (sp?):
Heat water to boiling in large pot. Lower eggs in on ladle and boil for 10-14 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars. (A trick to peeling... let them soak overnight in white vinegar. The vinegar dissolves the shell, leaving only a membrane which can easily be peeled off.)

Meanwhile, in an saucepan (I used my stainless steel) bring remaining ingredients to a boil (this will make the house smell strongly of vinegar, so I use the grill outside). Remove from heat and allow to steep for at least two hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.

Allow properly sealed jars to sit at least 2 weeks before eating. (Best at 4-5 weeks).

Yield: 2 pints

Ingredients
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons Salt
3 teaspoons Cayenne pepper
6 garlic cloves
12 Peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves – didn’t have so used one thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano or Tabasco (I used 2 whole habaneros)
also added some fresh parsley and a spring of fresh thyme.


A half-pint jar holds 12 eggs, 1 pint = 24 eggs. Then you can get creative and add garlic cloves, pearl onions, capers, whatever. No two recipes that I make are ever the same.

 

[Thingrizzly]

Deviled Eggs
Pickled

To pickle, boil and peel (I use vinegar to remove the shell), fill a pint jar with eggs and add 1 tablespoon of Legg's Sausage seasoning, cover with boiling vinegar, wipe rim of jar and place lids and rings on jar. Have never had a problem with jars sealing.

Ready to eat in 24 hours, best after 5 days.

I wholesale a few jars to a local store at $5 a pint.
A pint holds between 30 and 33 eggs.

Kenneth

 

[Akane]

Mmmmm scrambled quail eggs and goat cheese... Now if only breaking enough eggs didn't take so long. Especially when I use button eggs.

 

[JJMR794]

Let 'em Get Good And Ripe!! I Mean 7-10 Days In The Sun Ripe! Then Very Carefully (dont Want That Nasty Thing Exploding On Me! Thats Worse Than Gettin Sprayed By A Skunk! --- And Here's The Hard Part! Timing! Timing Is Everything Here In This 1, So Pay Attention Y'all---- You Have To Time It Absolutely Perfect--- Wait Until The Neighbor's Cat Is Completely Stretched Out On It's Side In The Sun With Its Eyes Closed Basking In The Warmth And Chuck The Lil Speckled Stink Bomb Over The Fence Directly On The Cat!!!!



Huh? Well Is That Good Or What? You Think Thats Funny You Should Hear The Commotion That Happens When The Cat Darts In Thru The Open Door----

 

[Overeasyplz]

 

[peepsnbunnies]

Eewwwwwwww!!....... You are a BAAAAAAAADDDDD Boy!

 

[JJMR794]

I Try Hard

 

[glewis121]

Now That Is Effective Defense With Quail Eggs!!