- Thread starter
- #11
Nabiki
Quail Geek
Yes, I boil and peel them first.
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Sounds different. I'll have to try it.Most of you would say fried eggs are nothing special, but I want to share my extra spice to make it top notch:
Beginning is standard, fried as you like and salt an pepper for your taste. But crown it with dried Oregano and a dash fresh rubbed nutmeg ... delicious.
I love oden. Almost all of the Asian cuisine that calls for boiled chicken eggs works better for me with quail eggs. Chicken eggs are just too big.Reviving an old thread. It's a Japanese dish called oden. Instead of chicken eggs, I'm using quail eggs, which are a better size for the bite-sized ingredients. Cooking it today to reheat for tomorrow's dinner. Can't wait!
Do you have a recipe you followed for these? They look amazing, I’ve never had frittatas before, I’ve heard people talk about it, I thought it was some kind of fried potato mash.I also made mini frittatas with quail eggs. I baked them in ramekins.
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I throw in whatever I feel like. The two consistent ingredients are eggs and cheese. Everything else is what you like. I'll always add some sort of veggie. What seasonings I use depends on my mood. It could be garlic and onion with a bit of salt one day, Tabasco and peppers another. You can add cooked sausage or bacon, or chicken, or whatever else you want too.Do you have a recipe you followed for these? They look amazing, I’ve never had frittatas before, I’ve heard people talk about it, I thought it was some kind of fried potato mash.