Quail eggs are tasty little treats that can be a novel addition to meals and appetizers. They may have a reputation for being uppity, but you can prepare them in lots of different ways.
Some ideas are:
- Boiled, sliced, sprinkled with salt and fresh ground pepper, and added to a salad.
- Pickled overnight and added to a charcuterie board or appetizer tray.
Food safety tip: pickled eggs require refrigeration at all times. There are no research-based recipes for home-prepared, shelf-stable pickled eggs. When serving eggs, they should be eaten or refrigerated within 2 hours.
- Poached and placed on tiny toasts with the cheese of your choice and a crumbled bacon garnish.
Or, if you prefer simple and Southern
- Deviled quail eggs are a perfect one-bite treat.
Food safety tip: Start with thoroughly washed hands, clean utensils, and cleaned and sanitized counters.
One quail egg weighs about 12 grams compared to a medium chicken egg, which weighs about 50 grams.
Adair Hoover, ©2021 HGIC, Clemson University
Deviled Quail eggs
- 15 quail eggs
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Sprinkle of fresh ground black pepper
- 1 teaspoon finely chopped green onion
- 1 tablespoons mayonnaise
- 1 dash of hot sauce
- Garnish with thinly sliced green onions
- Bring water to a boil (add a teaspoon of vinegar or baking soda to the water before boiling. That will help make peeling easier).
- Add eggs to boiling water and cook for 5 minutes. After 5 minutes, pour off hot water and place eggs in an ice water bath for 5 minutes.
- Peel eggs and slice in ½ lengthwise.
- Scoop out the yolk and add to a mixing bowl with mustard, salt, pepper, green onion, mayonnaise, and hot sauce. Gently mix ingredients.
- Fill egg whites with deviled egg mixture. Garnish with green onion and paprika.
Deviled Quail Eggs next to boiled, unpeeled eggs.
Adair Hoover, 2021 HGIC, Clemson University
Deviled Quail Eggs. Simple and Southern.
Adair Hoover 2021, HGIC, Clemson University
