Kickstart your culinary creativity with these delightful quail egg recipes! Perfect for adding elegance to appetizers, salads, and main dishes, these tiny treasures pack big flavor. Whether you’re hosting a dinner party or spicing up weeknight meals, you’ll find inspiration here. Dive into our roundup and discover 29 delicious ways to enjoy these petite powerhouses—your taste buds will thank you!
Quail Egg and Avocado Toast
Fabulously fancy yet utterly approachable, this quail egg and avocado toast transforms your basic brunch into a gourmet affair that’ll make your taste buds do a happy dance while convincing your friends you secretly attended culinary school.
Ingredients
– 2 slices artisanal sourdough bread, 1-inch thick
– 1 ripe Hass avocado
– 6 pasture-raised quail eggs
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon clarified butter
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon microgreens for garnish
– ½ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F and place the sourdough slices on a baking sheet.
2. Brush both sides of each bread slice evenly with 1 tablespoon of extra-virgin olive oil using a pastry brush.
3. Toast the bread in the preheated oven for 8-10 minutes until golden brown and crisp around the edges.
4. Tip: For extra crunch, flip the bread halfway through baking to ensure even browning.
5. While bread toasts, halve the Hass avocado and remove the pit using a spoon.
6. Scoop the avocado flesh into a small bowl and mash with a fork until slightly chunky.
7. Season the mashed avocado with flaky sea salt and freshly cracked black pepper, mixing gently.
8. Heat a non-stick skillet over medium heat and add 1 tablespoon of clarified butter.
9. Carefully crack 6 pasture-raised quail eggs into the skillet, spacing them apart.
10. Cook the eggs for 2-3 minutes until the whites are set but the yolks remain runny.
11. Tip: Cover the skillet briefly to help the tops cook without flipping, preserving the delicate yolks.
12. Remove the toasted sourdough from the oven and spread the seasoned avocado evenly onto each slice.
13. Using a spatula, transfer the cooked quail eggs onto the avocado-topped toast, placing three eggs per slice.
14. Garnish with microgreens and a dusting of smoked paprika.
15. Tip: Serve immediately while the toast is warm and the eggs are at their peak runniness for optimal texture.
A symphony of textures awaits—the crisp sourdough base contrasts beautifully with the creamy avocado and delicate quail eggs, while the smoked paprika adds a subtle smoky depth that elevates every bite. Try serving it alongside a citrus-dressed arugula salad for a complete meal that balances richness with freshness, making it perfect for weekend brunches or elegant light lunches.
Spicy Quail Egg Ramen Soup
Never underestimate the power of tiny eggs to transform your ramen game from “meh” to “magnificent”—this spicy quail egg ramen soup packs a punch of flavor and fun that’ll have you slurping with joy. Forget bland instant noodles; we’re elevating this bowl with a fiery broth and those adorable, protein-packed quail eggs that are basically the cute cousins of chicken eggs. It’s the ultimate comfort food with a kick, perfect for when you need a quick culinary adventure without leaving your kitchen.
Ingredients
– 4 cups low-sodium chicken broth
– 2 tablespoons toasted sesame oil
– 1 tablespoon gochujang (Korean red chili paste)
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– 2 cloves garlic, minced
– 8 quail eggs
– 2 portions ramen noodles (discard seasoning packets)
– 2 scallions, thinly sliced
– 1 teaspoon toasted white sesame seeds
Instructions
1. In a medium saucepan over medium-high heat, combine 4 cups low-sodium chicken broth, 2 tablespoons toasted sesame oil, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger, and 2 cloves minced garlic.
2. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld, stirring occasionally with a wooden spoon.
3. While the broth simmers, fill a small pot with water and bring to a rolling boil over high heat.
4. Gently add 8 quail eggs to the boiling water and cook for exactly 2 minutes and 30 seconds for a soft-boiled consistency with runny yolks.
5. Tip: Use a slotted spoon to lower eggs into water to prevent cracking and ensure even cooking.
6. Immediately transfer the cooked quail eggs to an ice water bath using the slotted spoon and let cool for 3 minutes to stop the cooking process.
7. Carefully peel the quail eggs under cool running water to remove shells smoothly without damaging the delicate whites.
8. In a separate pot, cook 2 portions ramen noodles according to package instructions, typically boiling for 3-4 minutes until al dente, then drain thoroughly.
9. Tip: Rinse noodles briefly under cold water after draining to prevent sticking and maintain ideal texture.
10. Divide the drained noodles between two serving bowls and ladle the hot broth over them.
11. Arrange 4 peeled quail eggs in each bowl and garnish with thinly sliced scallions and a sprinkle of toasted white sesame seeds.
12. Tip: Serve immediately while hot to enjoy the contrast between the warm broth and cool, soft-boiled eggs for maximum flavor impact.
Finally, dive into a bowl where the silky, rich broth hugs the springy noodles, and each burst of quail egg yolk adds a creamy counterpoint to the spicy, umami depth. For a fun twist, try topping with crispy fried shallots or a drizzle of chili oil to turn up the heat even more—this soup is as versatile as it is delicious!
Quail Egg and Asparagus Salad
Savor the delightful crunch and elegance of this springtime salad that transforms humble ingredients into a gourmet masterpiece. Quail eggs add a playful pop of protein while asparagus brings that fresh, earthy vibe we all crave after winter’s heavy comfort foods. It’s basically a fancy party on a plate that somehow feels both sophisticated and utterly approachable—like that friend who wears designer jeans but still knows all the words to 90s boy band songs.
Ingredients
– 12 fresh quail eggs
– 1 pound fresh asparagus spears, trimmed
– 2 tablespoons extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ¼ cup shaved Parmigiano-Reggiano cheese
– 1 tablespoon finely chopped fresh chives
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Bring a medium saucepan of water to a rolling boil at 212°F over high heat.
2. Gently lower quail eggs into boiling water using a slotted spoon and cook for exactly 2 minutes and 15 seconds for perfectly runny yolks.
3. Immediately transfer eggs to an ice water bath using a spider strainer to stop the cooking process.
4. Peel quail eggs carefully under cool running water to prevent tearing the delicate whites.
5. Preheat a grill pan over medium-high heat until droplets of water sizzle and evaporate upon contact.
6. Toss asparagus spears with 1 tablespoon olive oil, ensuring even coating for optimal charring.
7. Grill asparagus for 3-4 minutes, turning occasionally until bright green with distinct grill marks.
8. Transfer asparagus to a cutting board and slice diagonally into 2-inch pieces.
9. Whisk together remaining olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.
10. Arrange asparagus pieces on serving platter and halve quail eggs lengthwise.
11. Nestle egg halves among asparagus and drizzle with dressing using a circular motion.
12. Sprinkle with Parmigiano-Reggiano shavings, chives, sea salt, and black pepper.
Final thoughts reveal a textural symphony where crisp-tender asparagus meets creamy egg yolks and sharp cheese shavings. For an extra flourish, serve atop toasted sourdough crostini or alongside seared scallops for a restaurant-worthy presentation that’ll make your guests think you secretly attended culinary school.
Mini Quail Egg Benedicts
Tiny but mighty, these Mini Quail Egg Benedicts prove that good things truly do come in small packages—perfect for when you want to brunch like a giant but eat like a delicate foodie fairy. They’re adorable, elegant, and guaranteed to make your breakfast spread Insta-famous without any filter needed.
Ingredients
– 12 quail eggs
– 4 small English muffins, split
– 4 slices Canadian bacon
– 2 large egg yolks
– 1 tbsp freshly squeezed lemon juice
– ½ cup unsalted butter, clarified
– 1 tsp white vinegar
– ¼ tsp cayenne pepper
– Kosher salt, to season
– Fresh chives, finely chopped for garnish
Instructions
1. Fill a medium saucepan with water, add white vinegar, and bring to a gentle simmer over medium heat (180°F).
2. Crack each quail egg into a small ramekin to avoid shell fragments and ensure easy transfer.
3. Gently slide each quail egg into the simmering water and poach for exactly 2 minutes for a runny yolk.
4. Remove poached eggs with a slotted spoon and place on a paper towel-lined plate to drain excess moisture.
5. Toast the split English muffins in a toaster or under a broiler until golden brown, about 3 minutes.
6. Pan-sear Canadian bacon slices in a non-stick skillet over medium-high heat for 1 minute per side until lightly browned.
7. For the hollandaise sauce, whisk 2 large egg yolks and lemon juice in a heatproof bowl over a double boiler until pale and thickened, about 3 minutes.
8. Slowly drizzle in clarified butter while continuously whisking to emulsify the sauce until smooth and velvety.
9. Season the hollandaise with a pinch of kosher salt and cayenne pepper, then keep warm over low heat, stirring occasionally.
10. Assemble each Benedict by placing a toasted English muffin half on a plate, topping with a slice of Canadian bacon, a poached quail egg, and a generous spoonful of hollandaise sauce.
11. Garnish with finely chopped fresh chives for a pop of color and subtle onion flavor.
Lusciously creamy hollandaise blankets the delicate quail eggs, offering a rich, buttery contrast to the crisp English muffin and savory Canadian bacon. Serve these mini delights on a platter for a brunch centerpiece or as elegant finger food at your next gathering—they’re so cute, you might just forget to share!
Quail Egg and Spinach Frittata
Frittatas, folks—the unsung hero of brunch that somehow manages to be both fancy and forgiving. Forget the fuss of flipping omelets; this quail egg and spinach version is here to save your sleepy mornings with a dose of protein-packed pizzazz. It’s like a cozy blanket for your taste buds, but with more sass and less napping.
Ingredients
– 12 pasture-raised quail eggs, lightly beaten
– 1 cup fresh spinach leaves, roughly chopped
– 2 tablespoons clarified butter
– 1/4 cup whole milk
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
1. Preheat a 10-inch non-stick skillet over medium-low heat and add the clarified butter, swirling to coat the surface evenly.
2. In a medium bowl, combine the lightly beaten pasture-raised quail eggs, whole milk, fine sea salt, and freshly ground black pepper, whisking vigorously for 30 seconds until frothy and well-incorporated.
3. Add the roughly chopped fresh spinach leaves to the preheated skillet and sauté for 2 minutes, or until just wilted and bright green, stirring occasionally to prevent burning.
4. Pour the egg mixture over the wilted spinach in the skillet, ensuring an even distribution, and cook undisturbed for 4 minutes to set the bottom layer.
5. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the surface of the frittata.
6. Transfer the skillet to a preheated broiler set to 375°F and broil for 3-4 minutes, or until the top is golden brown and the center is fully set without jiggling.
7. Remove the skillet from the broiler using an oven mitt, and let the frittata rest for 2 minutes to allow residual heat to finish cooking any loose areas.
8. Gently slide a silicone spatula around the edges and underneath the frittata to release it from the skillet, then transfer to a cutting board.
9. Slice the frittata into wedges using a sharp knife, wiping the blade clean between cuts for neat portions.
Just out of the oven, this frittata boasts a fluffy, tender interior with pops of earthy spinach and a crisp, cheesy crust that crackles with every bite. Serve it warm alongside a zesty arugula salad or atop toasted sourdough for a brunch that’s as Instagram-worthy as it is delicious.
Quail Egg Stuffed Mushrooms
Craving a bite-sized appetizer that packs a serious punch of elegance? These quail egg stuffed mushrooms are the ultimate party starter, combining earthy flavors with a delightful pop of protein in every irresistible morsel.
Ingredients
- 12 large cremini mushrooms, stems removed and caps cleaned
- 1/4 cup clarified butter, melted
- 12 pasture-raised quail eggs
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 2 tablespoons panko breadcrumbs
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Brush the interior and exterior of each mushroom cap evenly with clarified butter using a pastry brush.
- Arrange the mushroom caps cavity-side up on a parchment-lined baking sheet.
- Season each mushroom cavity with a pinch of fine sea salt and freshly ground black pepper.
- Crack one quail egg carefully into each mushroom cap, ensuring the yolk remains intact.
- Sprinkle Parmigiano-Reggiano cheese evenly over each egg-filled mushroom.
- Distribute fresh thyme leaves uniformly across all stuffed mushrooms.
- Top each mushroom with a light sprinkling of panko breadcrumbs for added crunch.
- Bake for 15-18 minutes until the egg whites are fully set and the breadcrumbs turn golden brown.
- Remove from the oven and let rest for 2 minutes before serving to allow carryover cooking to complete.
Remarkably, these stuffed mushrooms offer a textural symphony—the tender mushroom base contrasts beautifully with the creamy quail egg and crispy breadcrumb topping. For a stunning presentation, arrange them on a slate platter garnished with microgreens, or skewer them with cocktail picks for easy mingling at your next gathering.
Sautéed Quail Eggs with Soy Sauce
Ready to elevate your brunch game with something that’ll make your taste buds do a happy dance? These sautéed quail eggs are the tiny, mighty superstars of the savory world, packed with flavor and fun in every bite—perfect for impressing guests or treating yourself to a gourmet moment without the fuss!
Ingredients
– 24 pasture-raised quail eggs
– 2 tablespoons clarified butter
– 2 tablespoons premium soy sauce
– 1 teaspoon toasted sesame oil
– 1 tablespoon finely chopped fresh chives
– 1/4 teaspoon freshly ground white pepper
Instructions
1. Crack the pasture-raised quail eggs into a small bowl, taking care to avoid shell fragments.
2. Heat a non-stick skillet over medium heat (350°F) and add the clarified butter, swirling to coat the surface evenly.
3. Pour the quail eggs into the skillet in a single layer, allowing them to set without stirring for 1 minute.
4. Gently scramble the eggs using a silicone spatula, breaking them into small curds, and cook for an additional 2 minutes until just set but still moist.
5. Drizzle the premium soy sauce and toasted sesame oil over the eggs, tossing lightly to incorporate.
6. Sprinkle with finely chopped fresh chives and freshly ground white pepper, then remove from heat immediately to prevent overcooking.
7. Tip: For optimal texture, avoid high heat to keep the eggs tender and not rubbery.
8. Tip: Use a non-stick skillet to ensure easy release and minimal sticking during cooking.
9. Tip: Add the soy sauce at the end to preserve its umami flavor without burning.
10. Transfer the sautéed eggs to a serving dish and let rest for 1 minute before serving.
Delightfully tender with a rich, savory punch from the soy sauce, these eggs boast a velvety texture that melts in your mouth. Serve them over steamed jasmine rice for a quick Asian-inspired bowl, or as a elegant topping for avocado toast to add a protein-packed twist to your morning routine.
Quail Egg Scotch Eggs
Gather ’round, egg enthusiasts—we’re about to elevate your snack game with a bite-sized twist on a British classic that packs a punch of protein and personality! Quail Egg Scotch Eggs are the adorable, gourmet answer to your party platter prayers, combining crispy, golden perfection with a tender, savory center that’ll have your taste buds doing a happy dance.
Ingredients
– 12 quail eggs
– 8 oz ground pork sausage
– 1/4 cup all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup panko breadcrumbs
– 2 cups vegetable oil for frying
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
Instructions
1. Place the quail eggs in a small saucepan, cover with cold water, and bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 2 minutes and 30 seconds for a soft-boiled center.
3. Immediately transfer the eggs to an ice water bath for 5 minutes to halt cooking and ease peeling.
4. Gently tap and peel each quail egg, taking care not to tear the delicate whites.
5. In a mixing bowl, combine the ground pork sausage, fine sea salt, black pepper, and smoked paprika, mixing until evenly incorporated.
6. Divide the sausage mixture into 12 equal portions, each about 2/3 oz.
7. Flatten one portion into a thin patty in your palm, place a peeled quail egg in the center, and wrap the sausage evenly around it, sealing completely.
8. Repeat with remaining eggs and sausage, ensuring no gaps to prevent oil seepage during frying.
9. Dredge each wrapped egg first in all-purpose flour, shaking off excess.
10. Dip into the lightly beaten pasture-raised egg, coating fully.
11. Roll in panko breadcrumbs, pressing gently to adhere for maximum crispiness.
12. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
13. Fry the Scotch eggs in batches of 3-4 for 3-4 minutes, turning occasionally, until golden brown and internal temperature reaches 160°F.
14. Remove with a slotted spoon and drain on a wire rack over paper towels to maintain crispness.
15. Let cool for 2 minutes before serving to allow the flavors to meld.
Beyond irresistible, these miniature marvels boast a satisfying crunch giving way to a juicy, spiced sausage layer and a creamy, soft-boiled quail egg center—perfect for dipping in tangy aioli or serving atop a frisée salad for an elegant appetizer that steals the show!
Herbed Quail Egg Tartines
Gather ’round, food adventurers! We’re about to elevate your brunch game with these bite-sized beauties that pack more personality than a reality TV star. These herbed quail egg tartines are the perfect excuse to feel fancy without actually trying too hard—because let’s be honest, we’re all about that effortless elegance.
Ingredients
– 12 slices of artisanal baguette, cut ½-inch thick
– 2 tablespoons clarified butter, melted
– 12 pasture-raised quail eggs
– ¼ cup crème fraîche
– 1 tablespoon fresh chives, finely minced
– 1 teaspoon fresh tarragon leaves, finely chopped
– ½ teaspoon Maldon sea salt flakes
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon microgreens for garnish
Instructions
1. Preheat your oven to 375°F (190°C) using the convection setting if available.
2. Brush both sides of each baguette slice with melted clarified butter using a pastry brush.
3. Arrange the brushed baguette slices in a single layer on a parchment-lined baking sheet.
4. Toast the baguette slices in the preheated oven for 8-10 minutes until golden brown and crisp, flipping halfway through.
5. Remove the toasted baguette slices from the oven and let them cool completely on a wire rack—this prevents sogginess.
6. Carefully crack each quail egg into separate small ramekins to check for shell fragments and ensure yolk integrity.
7. Bring a medium saucepan of water to a gentle simmer over medium heat, maintaining 180°F (82°C).
8. Create a vortex in the simmering water using a whisk, then gently slide one quail egg into the center.
9. Poach each quail egg for exactly 1 minute and 30 seconds for a runny yolk with set whites.
10. Remove the poached eggs with a slotted spoon and transfer to a paper towel-lined plate to drain excess moisture.
11. Spread approximately 1 teaspoon of crème fraîche evenly onto each cooled baguette slice using an offset spatula.
12. Place one poached quail egg gently atop the crème fraîche on each tartine.
13. Sprinkle the minced chives and chopped tarragon evenly over the eggs.
14. Season each tartine with a pinch of Maldon sea salt flakes and a crack of black pepper.
15. Garnish with microgreens arranged artfully over the top.
Zesty, elegant, and utterly addictive—these tartines offer a delightful contrast between the crisp baguette base and the luxurious runny yolk that bursts with herby freshness. Serve them as sophisticated hors d’oeuvres at your next gathering or enjoy as a decadent solo treat that proves good things really do come in small packages.
Quail Egg and Truffle Risotto
Zesty and utterly luxurious, this risotto isn’t just dinner—it’s a decadent experience that’ll have you feeling like a Michelin-starred chef without leaving your kitchen. Who knew such tiny eggs could pack such a mighty flavor punch?
Ingredients
– 1 cup Arborio rice
– 4 cups homemade chicken stock, kept warm
– 1/2 cup dry white wine
– 1/4 cup finely minced shallots
– 2 cloves garlic, microplaned
– 3 tablespoons clarified butter
– 1/4 cup freshly grated Parmigiano-Reggiano
– 12 quail eggs, pasture-raised and carefully poached
– 1 tablespoon black truffle paste
– 1 teaspoon truffle oil
– Kosher salt to season
– Freshly cracked black pepper
Instructions
1. Heat the clarified butter in a heavy-bottomed saucepan over medium heat until shimmering.
2. Add the minced shallots and sauté for 3 minutes until translucent and fragrant.
3. Stir in the microplaned garlic and cook for 30 seconds until aromatic.
4. Tip in the Arborio rice and toast for 2 minutes, stirring constantly to coat each grain.
5. Pour in the dry white wine and cook until fully absorbed, about 2 minutes.
6. Add 1/2 cup of warm chicken stock, stirring continuously until the liquid is absorbed.
7. Repeat the process, adding stock 1/2 cup at a time and stirring until absorbed before adding more.
8. Cook for 18-20 minutes total, until the rice is al dente with a creamy consistency.
9. Fold in the Parmigiano-Reggiano until fully incorporated and creamy.
10. Gently stir in the black truffle paste and truffle oil until evenly distributed.
11. Season with kosher salt and freshly cracked black pepper to your preference.
12. Carefully place the poached quail eggs on top of the risotto just before serving.
Know that each spoonful delivers a velvety, rich texture with earthy truffle notes that play beautifully against the delicate quail eggs. Serve it in shallow bowls with an extra drizzle of truffle oil for that restaurant-worthy finish—pure indulgence in every bite!
Mediterranean Quail Egg Platter
Kickstart your culinary adventure with this vibrant Mediterranean quail egg platter that transforms tiny eggs into a flavor-packed masterpiece—perfect for impressing guests or treating yourself to a fancy snack without the fuss. Who knew something so small could deliver such a big, bold punch of sunshine and zest?
Ingredients
– 24 pasture-raised quail eggs
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup crumbled feta cheese
– 2 tablespoons finely chopped fresh dill
– 1 lemon, zested and juiced
– 1/4 cup pitted Kalamata olives, sliced
– 1/4 cup roasted red peppers, julienned
Instructions
1. Fill a medium saucepan with water and bring it to a rolling boil over high heat.
2. Gently lower the quail eggs into the boiling water using a slotted spoon to avoid cracking.
3. Set a timer for 2 minutes and 30 seconds for a soft-boiled consistency with runny yolks.
4. Prepare an ice bath by combining cold water and ice cubes in a large bowl.
5. Transfer the boiled eggs to the ice bath immediately after cooking to halt the cooking process.
6. Let the eggs chill in the ice bath for exactly 5 minutes to ensure easy peeling.
7. Carefully tap each egg on a hard surface and peel under cool running water to remove the shells smoothly.
8. Pat the peeled eggs dry with a paper towel to ensure toppings adhere well.
9. Arrange the quail eggs on a serving platter in a single layer.
10. Drizzle the extra-virgin olive oil evenly over the eggs for a glossy finish.
11. Sprinkle the flaky sea salt and freshly cracked black pepper uniformly across the eggs.
12. Scatter the crumbled feta cheese over the platter for a creamy, tangy element.
13. Garnish with finely chopped fresh dill, distributing it evenly.
14. Zest the lemon directly over the eggs and squeeze half of its juice for brightness.
15. Artfully arrange the sliced Kalamata olives and julienned roasted red peppers around the eggs.
Creamy yolks mingle with briny olives and zesty lemon, creating a textural symphony that’s both elegant and utterly addictive—serve this platter with crusty bread for scooping up every last bit of flavor, or pair it with a crisp white wine to elevate your appetizer game instantly.
Quail Egg and Chorizo Skewers
Hang onto your aprons, folks—these bite-sized flavor bombs are about to become your new party trick! Quail Egg and Chorizo Skewers combine smoky, spicy chorizo with delicate, creamy eggs in a handheld package that’s equal parts elegant and utterly addictive. Trust us, your guests will be begging for the recipe (and maybe an invite to your next shindig).
Ingredients
– 12 quail eggs
– 8 ounces Spanish-style chorizo, casings removed and cut into 1/2-inch cubes
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– 1/4 cup finely chopped fresh parsley
– 1 tablespoon freshly squeezed lemon juice
– 8 (6-inch) wooden skewers, soaked in water for 30 minutes
Instructions
1. Bring a small saucepan of water to a rolling boil over high heat.
2. Gently lower the quail eggs into the boiling water using a slotted spoon.
3. Cook the eggs for exactly 2 minutes and 30 seconds for a soft-set yolk.
4. Immediately transfer the eggs to an ice water bath to halt cooking.
5. Carefully peel the quail eggs once cooled.
6. Thread one chorizo cube onto a soaked skewer, followed by one quail egg, repeating twice per skewer.
7. Preheat a grill or grill pan to medium-high heat (400°F).
8. Brush the assembled skewers lightly with extra-virgin olive oil.
9. Grill the skewers for 2–3 minutes per side, until the chorizo is caramelized and slightly charred.
10. Sprinkle the skewers evenly with smoked paprika while still hot.
11. Transfer the skewers to a serving platter.
12. Whisk together the remaining olive oil, lemon juice, and chopped parsley in a small bowl.
13. Drizzle the parsley-lemon sauce over the skewers just before serving.
Seriously, these skewers are a textural dream—the snap of the grilled chorizo gives way to the luxuriously runny yolk, while the bright, herbaceous sauce cuts through the richness. Serve them atop a bed of peppery arugula for a light lunch, or alongside a crisp Spanish albariño for the ultimate tapas night vibe.
Quail Egg Sushi Rolls
Gather ’round, sushi enthusiasts—we’re about to elevate your roll game with these bite-sized marvels that pack a punch of elegance and whimsy! Quail egg sushi rolls are the playful cousin of traditional maki, offering a delightful textural surprise and a rich, creamy yolk center that’ll make your taste buds do a happy dance.
Ingredients
– 1 cup sushi rice, rinsed and drained
– 1 ¼ cups water
– 2 tbsp rice vinegar
– 1 tbsp granulated sugar
– 1 tsp fine sea salt
– 12 quail eggs
– 4 nori sheets
– ½ English cucumber, julienned
– 4 oz sashimi-grade tuna, thinly sliced
– 1 tbsp toasted sesame seeds
– 2 tbsp soy sauce (for serving)
– 1 tsp wasabi paste (for serving)
– Pickled ginger (for garnish)
Instructions
1. Combine sushi rice and water in a rice cooker; cook according to manufacturer’s instructions until tender and slightly sticky, about 20 minutes.
2. In a small saucepan, heat rice vinegar, sugar, and sea salt over low heat until dissolved, about 2 minutes, then fold gently into cooked rice and let cool to room temperature.
3. Bring a small pot of water to a rolling boil (212°F), then carefully add quail eggs and simmer for exactly 2 minutes and 30 seconds for a soft-boiled consistency.
4. Immediately transfer eggs to an ice bath to halt cooking, peel once cooled, and set aside.
5. Lay a nori sheet shiny-side down on a bamboo mat, spreading a thin, even layer of sushi rice over the bottom two-thirds, leaving a 1-inch border at the top.
6. Arrange julienned cucumber and sliced tuna horizontally across the center of the rice, then place 3 soft-boiled quail eggs in a row alongside them.
7. Using the bamboo mat, roll the nori tightly away from you, applying even pressure to form a compact cylinder; moisten the nori border with water to seal.
8. Repeat with remaining ingredients to make 4 rolls, then slice each roll into 8 even pieces using a sharp, wet knife to prevent sticking.
9. Sprinkle with toasted sesame seeds and serve immediately with soy sauce, wasabi paste, and pickled ginger on the side.
Just imagine: each piece bursts with a luscious, runny yolk that melds perfectly with the crisp cucumber and savory tuna. The slight chew of nori and fluffy rice base creates a harmonious bite that’s ideal for impressing guests or treating yourself—try pairing it with a chilled sake for an unforgettable appetizer experience!
Quail Egg and Tomato Bruschetta
Hark, bruschetta enthusiasts! Prepare to have your taste buds utterly bamboozled by this whimsical twist on the classic, featuring the dainty delight of quail eggs and the juicy burst of heirloom tomatoes—it’s a flavor fiesta that’s equal parts elegant and mischievously fun.
Ingredients
– 1 baguette, sliced into 12 (½-inch thick) pieces
– 3 tablespoons extra-virgin olive oil, divided
– 2 cloves garlic, peeled
– 12 quail eggs
– 2 large heirloom tomatoes, finely diced
– ¼ cup fresh basil leaves, chiffonade-cut
– 1 tablespoon aged balsamic vinegar
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even toasting.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush both sides of each slice lightly with 2 tablespoons of extra-virgin olive oil using a pastry brush.
4. Toast the bread in the preheated oven for 8–10 minutes, or until golden brown and crisp at the edges.
5. Remove the toasted bread from the oven and immediately rub one side of each slice with the peeled garlic cloves for infused flavor.
6. In a small non-stick skillet over medium-low heat, gently fry the quail eggs for 2–3 minutes until the whites are set but the yolks remain runny, using the remaining 1 tablespoon of olive oil to prevent sticking.
7. In a mixing bowl, combine the diced heirloom tomatoes, chiffonade-cut basil, aged balsamic vinegar, flaky sea salt, and freshly cracked black pepper, tossing gently to mix.
8. Spoon the tomato mixture evenly onto the garlic-rubbed side of each toasted baguette slice.
9. Carefully top each bruschetta with one fried quail egg.
10. Serve immediately to enjoy the contrast of textures and flavors.
Marvel at the symphony of crisp, garlicky toast giving way to the juicy tomato medley and the rich, runny yolk of the quail egg—a textural masterpiece that’s perfect for impressing guests at a garden party or simply treating yourself to a midday delight.
Balsamic Quail Eggs with Prosciutto
Kick off your culinary adventure with these bite-sized beauties that prove good things truly do come in small packages—these elegant eggs are about to become the star of your next gathering!
Ingredients
– 12 quail eggs
– 2 ounces thinly sliced prosciutto di Parma
– 2 tablespoons aged balsamic vinegar
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon fresh thyme leaves
– ¼ teaspoon flaky sea salt
– ⅛ teaspoon freshly cracked black pepper
Instructions
1. Place 12 quail eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat and cover with a lid.
3. Let the eggs stand in the hot water for exactly 2 minutes and 30 seconds for perfectly set whites with creamy yolks.
4. Transfer the eggs to an ice water bath using a slotted spoon and let cool completely for 5 minutes to stop the cooking process.
5. Gently tap each egg on a hard surface and carefully peel under cool running water to prevent tearing the delicate whites.
6. Pat the peeled eggs dry with paper towels to ensure proper adherence of the prosciutto.
7. Cut the prosciutto slices into 12 strips, each approximately ½-inch wide and long enough to wrap around an egg.
8. Wrap one prosciutto strip snugly around each quail egg, slightly overlapping the ends to secure.
9. Arrange the wrapped eggs on a serving platter and drizzle with 1 tablespoon extra-virgin olive oil.
10. Sprinkle with 1 teaspoon fresh thyme leaves, ¼ teaspoon flaky sea salt, and ⅛ teaspoon freshly cracked black pepper.
11. Just before serving, drizzle the eggs with 2 tablespoons aged balsamic vinegar in a zigzag pattern for both flavor and presentation.
12. Serve immediately while the prosciutto remains crisp against the warm eggs.
Unwrap a symphony of textures and flavors where the crisp, salty prosciutto gives way to the creamy egg interior, all elevated by the sweet-tart balsamic reduction. These elegant bites offer a perfect balance of richness and acidity that pairs wonderfully with sparkling wine or as a sophisticated appetizer atop crostini.
Conclusion
These tantalizing quail egg recipes showcase incredible versatility for any meal. We hope you’ve found inspiration to get creative in the kitchen! Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save for later.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
