SHOW OFF YOUR YUM! Food Photography Thread

[N F C]

Yes, it's hard to describe the difference, more earthy? I'll have to eat some more to see if I can figure it out




I just found our first eggs yesterday. Super excited, but eating them for now until the ladies been laying a while. Then we'll hatch some

It seems a lot of the big name chefs like to use the quail eggs for topping off their fancy dishes. Are you going high end on us IM?

Quail look like a lot of fun to raise, such cute little birds.

 

[H@tcher]

Yes, it's hard to describe the difference, more earthy? I'll have to eat some more to see if I can figure it out




I just found our first eggs yesterday. Super excited, but eating them for now until the ladies been laying a while. Then we'll hatch some

Yes, I just went to the other posts and saw. Congratulations.

To me they are richer than chicken eggs. Hope you can save some for pickling soon.

 

[ronott1]

View attachment 1645286

We got our first quail eggs. I tried out my egg scissors and then fried the egg. Interesting flavor, fried in butter with a dash of salt and pepper.

Very Nice!

My Quail will be three weeks old on Monday. They grow so fast!

 

[ronott1]

Yeah, they're pretty cool. Air cell end goes through the hole and the other side cuts off the top. I guess quail eggs don't crack well. I haven't tried to do that, I wanted to try the scissors
View attachment 1645301

Thanks for the tip!

Two of the shipped eggs were cracked and oozed a bit in the incubator. I bout quail eggs in the store and they were hard to crack!

 

[igorsMistress]

Yes, I just went to the other posts and saw. Congratulations.

To me they are richer than chicken eggs. Hope you can save some for pickling soon.

I know! I was thinking about it last night and igor is ready to try some out. I'm going to collect the stuff I need at the grocery store this weekend. Really excited to try your recipes.

Very Nice!

My Quail will be three weeks old on Monday. They grow so fast!

They really do! Are you raising them for eggs and/or meat?

 

[ronott1]

I know! I was thinking about it last night and igor is ready to try some out. I'm going to collect the stuff I need at the grocery store this weekend. Really excited to try your recipes.



They really do! Are you raising them for eggs and/or meat?

For eggs and meat for sure!

I used to hunt wild quail growing up and since these are farm quail, they should be even better tasting. I have 14 Coturnix Quail.

 

[igorsMistress]

For eggs and meat for sure!

I used to hunt wild quail growing up and since these are farm quail, they should be even better tasting. I have 14 Coturnix Quail.

Hubs used to hunt for us too so we're looking forward to bbq season for sure. We also have 14 but not sure about the sex of all of them yet.

Good luck!

 

[ronott1]

Hubs used to hunt for us too so we're looking forward to bbq season for sure. We also have 14 but not sure about the sex of all of them yet.

Good luck!

I have a poached recipe for quail eggs I want to try:
Scallops with quails eggs, pea puree and crispy pancetta recipe

Serves 4

Ingredients

• 10 scallops - 2 ½ scallops per person
• 12 quails' eggs - 3 per person
• 4 strips pancetta or streaky bacon
• Olive oil
• Sea salt and freshly ground black pepper
• Pinch of curry powder

For the pea puree

• 200g frozen peas
• 50ml warm chicken stock

For the vinaigrette

• 8 tbsp extra virgin olive oil
• 4 tbsp white wine vinegar

Method: How to make scallops with quails eggs and pea puree

1. To make the pea puree simply blanch the peas in the chicken stock for 3-4 minutes or until softened. Drain and transfer to a liquidizer. Add the chicken stock and blend until smooth. Set aside and keep warm.

2. Fry the pancetta slices until completely crisped and golden. Remove to rest on kitchen paper.

3. To make the vinaigrette, simple combine the oil and vinegar in a bowl, whisk in sea salt and freshly ground black pepper to taste.

4. Trim the scallops and slice each one in half horizontally, so that one scallop produces two even slices. Season with the tiniest pinch of curry powder. Heat some olive oil in a large heavy based pan until very hot and sauté the scallop slices quickly - roughly 30 seconds on each side. Lift them out onto a warm plate and set aside.

5. Cook the quails' eggs in two batches. Heat some oil in a large pan. Carefully crack the quail’s eggs open and drop them into the medium hot pan. Fry for 1 - 1 ½ minutes until the whites are opaque and firm but the yolks are still quite runny. Remove to a warm plate. Add a little more oil to the pan to cook the second batch.

6. Pipe six coin size rounds of pea puree onto the serving plate, Arrange five scallop discs on top, place the fried quail’s eggs onto the top of 3 of the scallops. And finish with the crisp pancetta.

7. Drizzle with vinaigrette to finish.

 

[AudieWarren]

It seems a lot of the big name chefs like to use the quail eggs for topping off their fancy dishes. Are you going high end on us IM?

Quail look like a lot of fun to raise, such cute little birds.

we had Bobwhite quail last year. They live in the wild here. We raised ours to adulthood, ate a few, and released the others. You have notbeen scared properly until you accidentally jump a cubby of quail while taking a nice quiet nature walk. Back to the chefs and quail eggs. My husband thought that was the coolest thing ever. Watching chefs on Chopped use quail eggs.

 

[N F C]

we had Bobwhite quail last year. They live in the wild here. We raised ours to adulthood, ate a few, and released the others. You have notbeen scared properly until you accidentally jump a cubby of quail while taking a nice quiet nature walk. Back to the chefs and quail eggs. My husband thought that was the coolest thing ever. Watching chefs on Chopped use quail eggs.

Some day I'd like to try raising a few quail. And ducks. And a couple of geese. And maybe turkeys.

Just being able to try the various types of eggs would be fun!