If you’re like me, maybe you thought that quail eggs were too fiddly to work with. I used to scoff at those tiny quail eggs when shopping at the store, instead heading toward my tried and trusted hen’s eggs.But no more! After learning a salad recipe in Spain that used quail eggs, I have become a real fan! They are great when used in salads and because of their compact size, they can add a real flavorful ‘pop’ to any dish. They also make unique appetizers- combine them with a spread on top of a cracker and you’ll be the talk of the town (maybe)!
But should you boil quail eggs or poach them? Everyone has their own preferences but I prefer to poach them in order to get that soft, slightly runny center in the egg. Also, my technique for poaching quail eggs avoids the hassle of having to peel each egg after you boil them.
Here is an example of using quail eggs in a salad: Duck Breast Salad with Bacon and Quail Eggs:
I’ll be posting this recipe shortly, but in the meantime, here is the technique for poaching quail eggs (it’s really not that hard)!
First, lightly tap the center of each quail egg several times with a small knife until the shell softens or a small hole appears. Then use the tip of a pair of scissors to enlarge the hole (just a little).
Use your thumbs to pull apart each half of the egg then drop all the eggs together into one bowl- crack as many eggs as you wish. One of my eggs broke but that doesn’t matter, you can still use it.
Next, add water and 1/4 cup vinegar together into a small saucepan and bring to a rapid boil. After the water comes to a boil, whisk the center of the pan vigorously in a circular motion until a ‘whirlpool’ forms. Then, add the eggs all at once into the center of the pan, remove the pan from the heat and cover with a lid. Wait for 2 to 2.5 minutes and then remove the lid. The eggs will now look like a jumbled mess, but DON’T WORRY!
Next, use a slotted spoon to transfer the ‘egg mass’ to a container with ice/water. This will stop the eggs from cooking and the eggs will now start to firm up into individual shapes.
Now remove one egg at a time using a small spoon and use scissors to trim each egg into a nice oval shape. When you have finished trimming the eggs, place them into a small bowl and cover with olive oil and a splash of vinegar- add salt and pepper. Let the eggs soak until ready to use them in your dish.
In the meantime, stay tuned for my next recipe for Duck Breast Salad with Bacon and Quail Eggs. Thank you for stopping by!