Dransfield Poultry

Quail eggs have soft outer shells with tough inner membranes. While the eggs may be peeled like a normal chicken egg, removing the outer shell makes it easier to then remove the inner membrane. The eggs peel easier if they are about 1 week old.

Pickling Ingredients: 25 boiled quail eggs, 1 1/2 cup vinegar, 1 cup water, 3/4 teaspoon dill seed, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed. 1/2 teaspoon onion juice, 1/2 teaspoon minced garlic. For hot pickled quail eggs add 1/4 teaspoon of red pepper or any Louisiana Hot Sauce. For fire HOT add more red pepper or hot sauce.

• First thing you need to do is check for cracked eggs.

• Then soak your eggs in warm water for a few minutes and clean.

• Place eggs in a pan, cover with cold water (at least 1″ above the eggs).

• Bring water to a rolling boil before removing from heat.

• Allow eggs to stand in hot water for 10 minutes.

• Gently stir them occasionally to prevent the yolk from settling to one side.

• Drain water and cover eggs with white vinegar (at least 1″ above the eggs).

• Stir the eggs every few hours.

• After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg.

• Rinse the eggs thoroughly and peel them.

• Then rinse them again and place them in a 1 quart canning jar.

• Place pickling ingredients in a pan and simmer for 15 minutes.

• Pour the pickling liquid into the quart jar, completely covering the eggs.

• When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

PICKLED QUAIL EGGS Quail eggs Water Salt Vinegar (white) pickling spice Onion, optional Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours. Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.

PICKLED QUAIL EGGS

Quail eggs
Water
Salt
Vinegar (white)
Pickling spice
Onion, optional

Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours.

Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.

Cajun Omelet with quail eggs
In a sauce pan add one can of cooked tomatoes drained and chopped fine, two onions cut fine, plus mince 1-2 garlic cloves. Add heaping tablespoon of bread crumbs, salt, pepper and a dash of cayenne. Cook slowly until onions are tender. Take two dozen quail eggs and beat together. In a 12 inch non-stick skillet place one tablespoon of butter and when hot add quail eggs. When omelet sets pour other ingredients on it, fold over and cook 2 minutes longer.

Poached Quail eggs, Cajun Style
Stew 1 can of diced tomatoes and one green pepper shredded until reduced by half. Pour into hot platter and arrange toast on top. On each piece of toast place 2 poached quail eggs. Pour a small amount of melted butter, salt and pepper over eggs.

Baked quail eggs
Spread butter in muffin tins. Put a thin slice of fresh tomato in the bottom of each ring. Break 2 quail eggs in each ring, sprinkle with salt and pepper. Cover each ring with another slice of tomato, sprinkle with salt and pepper and top with a small amount of butter. Bake until tomatoes are done and quail eggs solid. Serve on buttered toast.

Quail Egg Pie
Hard boil 24 quail eggs. Make a white sauce with 3 cups of milk, 3 tablespoons of flour and 2 tablespoons of butter. Line the sides of a baking pan with a pie crust. Crumble day old bread or bread crumbs in the bottom of pan. Cut the eggs up over the bread in pan. Add the white sauce. If there isn’t enough sauce to cover add more milk. Any kind of left over meat could be added if desired.

Cheese quail egg omelet
24 quail eggs. Beat eggs then add 4 tablespoons of milk. Place one tablespoon of butter in non-stick pan. When melted pour mixture in. Add a sprinkle of salt and pepper. Then add 1/4 pound of grated cheese. Brown omelet carefully, fold over and serve immediately.

Quail eggs and rice
12 quail eggs. Beat eggs and 1/4 of milk then add about one cup cooked left over rice. Place one tablespoon of butter in non-stick pan. When melted pour mixture of quail eggs and rice in pan. Add a sprinkle of salt and pepper. Stir until cooked and serve immediately.

Asparagus and quail eggs with cheese sauce
Cook fresh asparagus tips until tender. Make a white sauce with 3 cups of milk, 3 tablespoons of flour and 2 tablespoons of butter. Arrange asparagus on slices of toast. Put 2-3 poached quail eggs on a slice of toast. Add grated cheese to hot white sauce, beat until the cheese is melted and pour over eggs and asparagus. This was a treat for Paw-Paw. He had a little patch of asparagus that came up each year.

Spanish Quail Eggs
Two dozen hard boiled quailed eggs. In a skillet put one table-spoon of cooking oil, one onion cut fine and cooked until tender. Add one green pepper chopped fine, one can of cooked diced tomatoes, cook until vegetables are throughly done. In another skillet put a level tablespoonful of cooking oil, same amount of flour, when blended add one cup of milk. Then add to other mixture. Cut quail eggs in half long ways. Compine all ingredients in a baking dish. Set in 350 f preheated oven until thoroughly heated.

QUAILSCOTCH EGG RECIPES

1 dozen quail eggs, boiled hard (7 min.) cooled and peeled.
1 lb. lean finely ground pork
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. ground allspice
1 1/2 tsp. salt (more if preferred)
1 tsp. ground pepper
2 slices brown bread soaked in water and squeezed dry
1 quail egg
1 cup ground almonds

Method:

Mix all of the above ingredients excluding the quail eggs and the ground almonds to a smooth consistency. Cook a tiny sample in a frying pan to test for seasoning. Adjust seasoning if necessary. Dry the quail eggs with paper towel and fully encase each egg with a nice layer of the meat. Working with moist hands will facilitate this process. Roll each Scotch quail egg into the ground almonds and deep fry in hot oil until golden brown and thoroughly cooked (approx. 1 minute). Per Serving: 718.5 Calories, 53.5 g Total Fat, 772.3 mg Cholesterol, 45.6 g Protein, 174.5mg Calcium

Mezze Maniche Rigate Barilla 300 gr Green asparagus 350 gr Goat’s cheese (caprino)180 gr Fresh ricotta 100 gr Grated Parmesan cheese 80 gr Quail eggs 8 no. Potatoes 1 no. Egg white 1 no. Salt, Extra virgin olive oil, Pepper, Garlic, Meat broth, Shallot to taste

1.Remove the tough ends of the asparagus, peel them, and keep the central parts and tips. Parboil the tips and then chill them with ice. Set them aside until it is time to garnish the dish. Brown a portion of the asparagus in oil, minced shallot, minced garlic, finely diced potato, and cover with broth. Purée everything in a food processor until it is all creamy. Dice the remaining asparagus into quarter-inch (half centimeter) cubes and sauté them in a non-stick pan with oil and garlic. Let it cool off.

2.Strain the ricotta and goat’s cheese, and mix in the egg white and asparagus mirepoix.

3.Cook the Barilla Mezze Maniche Rigate in a large pot of boiling, salted water until they are “al dente.” Drain and let and them cool, adding some oil. Butter the dish on which the pasta with the stuffing can be placed. Add the parboiled asparagus tips. Butter and generously sprinkle with Parmigiano reggiano, and then lightly brown in oven. In the meantime, fry the quail eggs sunny side up in the pan. Prepare the dish and serve with the hot asparagus cream.

4. For a successful dish, be careful when cooking the asparagus so that they keep their green color, while the eggs must remain soft and savory

QUAIL EGG OMELETS

12 quail eggs
1/8 cup of milk
1/4 teaspoon Tabasco sauce
4 strips of fried bacon
1/4 cup of grated pepper jack cheese
2 slices of cheddar cheese

Using a mixing bowl, add the 12 quail eggs, the milk, Tabasco, and grated pepper jack cheese.

Mix these ingredients together in your bowl. Pour into a pre-heated frying pan, cook until fluffy and add your strips of bacon to the center of the omelet, fold your omelet over, add the two slices of cheddar cheese over the top. Quail eggs cook differently from chicken eggs. They are more fluffy and make great omelets and scrambled eggs. The recipe above is for a very large omelet.

BAKING WITH QUAIL EGGS

Using quail eggs in your baking instead of chicken eggs will make your cakes, cookie and other baked items much richer and more moist than cooking with any other type egg. Use 5 quail eggs to equal 1 chicken egg.

Scotch Quail Eggs

1 dozen quail eggs, boiled hard (7 min.) cooled and peeled. 1 lb. lean finely ground pork 1/2 tsp. nutmeg 1/4 tsp. ground cloves 1/2 tsp. ground allspice 1 1/2 tsp. salt (more if preferred) 1 tsp. ground pepper 2 slices brown bread soaked in water and squeezed dry 1 egg 1 cup ground almonds

Mix all of the above ingredients excluding the quail eggs and the ground almonds to a smooth consistency. Cook a tiny sample in a frying pan to test for seasoning. Adjust seasoning if necessary. Dry the quail eggs with paper towel and fully encase each egg with a nice layer of the meat. Working with moist hands will facilitate this process. Roll each Scotch quail egg into the ground almonds and deep fry in hot oil until golden brown and thoroughly cooked (approx. 1 minute). Per Serving: 718.5 Calories, 53.5 g Total Fat, 772.3 mg Cholesterol, 45.6 g Protein, 174.5 mg Calcium.

SHRIMP and QUAIL EGGS

¼ bar butter Sauce: 1 cup singkamas, diced ¼ cup corn soy soup blend (squid and squash fortified) or any corn soup blend available in the market 1 cup carrot, diced 1 cup green peas, frozen.
1 cup water 1 medium onion, sliced 1 Tbsp cornstarch, dissolved in ¼ kilo shrimp, shelled and deveined ¼ cup water 10 quail eggs, hard cooked, shelled ½ cup cashew nuts, toasted PROCEDURE: Simmer separately in butter, singkamas, carrots and green peas. Add dash of salt to taste. Cook until tender but firm. Set aside.

Melt butter in a sauce pan and sauté onions and shrimps until evenly cooked. Remove cooked shrimps and transfer to the vegetable mixture. In the same pan, add water and corn soy soup blend and let boil. Add lastly the dissolved cornstarch mixture, stir well and pour in the blended mixture. Add in the quail eggs and sprinkle with toasted cashew nuts. Six servings.

Coconut Curry Noodle Soup (Laksa Lemak)

Serves 8 / This is an updated version of a classic Nonya soup, replacing Chinese-style rice noodles with udon and quail eggs with tender morsels of lightly fried tofu.

Sambal

4 cloves garlic, peeled and chopped 1-2 bird chiles 1 large onion, diced 2-inch piece of ginger or galangal, peeled and chopped 2 teaspoons shrimp paste (optional) 2 teaspoons curry powder 2 stalks fresh lemongrass, peeled and diced, or zest of 1 lemon.

Udon

1/2 pound organic, firm tofu 1 teaspoon oil 6-8 ounces udon noodles 1 egg, hard-boiled 1 cup canned light coconut milk 1 cup canned fat-free chicken broth 1-1/2 cups water 1 teaspoon salt 4 ounces raw shrimp, peeled and de-veined 4 ounces raw scallops 1 cup bean sprouts.

1. In blender or food processor, purée garlic, chiles, onion, ginger, 1 teaspoon shrimp paste, curry powder and lemongrass until mixture forms liquid paste. Add a few teaspoons of water if necessary. Set aside.

2. Slice tofu into squares about 1-inch wide and 1/4-inch thick. In a nonstick pan, lightly fry in oil until edges are golden. Pat with paper towel to remove excess oil and set aside.
3. Boil udon noodles and set aside.
4. Slice hard-boiled egg; set aside.
5. Pour sambal into wok or soup pot and simmer on medium heat until bubbly and fragrant.
6. Add coconut milk, chicken broth and water. Bring to a boil. Add salt and 1 teaspoon shrimp paste.
7. Add seafood and tofu. Stir until cooked, about 4 minutes.
8. In individual bowls, put 1/2 cup noodles, some bean sprouts and a slice of egg. Cover with seafood soup. Serve immediately.