Ounce for ounce, quail eggs are healthier than chicken eggs.
Known for its small size and speckled shell, the quail egg is a protein rich ingredient used in cuisines throughout much of the world. While not as common as chicken eggs, fresh quail eggs can be found at most Asian supermarkets and some specialty grocery stores. When fresh isn't available, they can also be purchased in cans, most often hard-boiled and canned in water. Canned quail eggs can be eaten on their own or used in a number of dishes. Add this to my Recipe Box.
Instructions
Quail Eggs in Soup
1. Open the can of quail eggs.
2. Place a colander in a clean sink. Pour the contents of the can through the colander and allow the water to run down the drain.
3. Add the eggs to any curry, soup or stew. The eggs absorb more flavor the longer they cook in the liquid. Alternatively, add the eggs to a stir fry for the last minute of cooking.
Deep Fried Quail Eggs
4. Combine 1 cup flour, 3/4 cup beer and a pinch of salt and pepper in a mixing bowl. Stir the ingredients until thoroughly combined. Any other liquid may be used in place of beer, such as milk or carbonated water.
5. Open the can of quail eggs and drain the water.
6. Fill a frying pan with 3 inches of oil and heat it up to 375 degrees Fahrenheit. If available, a deep fryer can be used for this as well.
7. Dip the eggs in the batter. Work with five eggs at a time to make the workload more manageable.
8. Fry the eggs in the oil until the batter turns golden brown, usually no more than two minutes.
Pickled Quail Eggs
9. Open the can of quail eggs and drain the water. Transfer the eggs to a clean jar. Depending on the number of eggs, it may be necessary to use multiple jars.
10. Combine white vinegar -- at a rate of 3 cups per 4 dozen eggs -- and your choice of spices in a pan. Emeril Lagasse of Food Network recommends 4 tsp. salt, 3 tsp. cayenne pepper, 6 garlic cloves, 12 whole peppercorns, 10 whole allspice, 2 tsp yellow mustard seeds, 4 whole cloves, 2 bay leaves and 2 hot peppers for every 3 cups of vinegar. For a milder product, take out the cayenne pepper and hot peppers.
11. Put the pan on the stove at medium heat until the vinegar comes to a boil. Remove the pan from the heat and allow it to set for a minimum of two hours.
12. Fill the jars with the vinegar mixture, but leave 1/2 inch of empty space at the top. Screw the lids on the jars.
13. Put the jars in a canner or large pot. Pour 3 inches of water in the pot, cover it with a lid and boil it on the stove for 10 minutes. Remove the pot from the heat and allow the jars to cool down to room temperature before handling. Any jars that do not properly seal must be used within two weeks.
Tags: Open quail, Open quail eggs, quail eggs, cayenne pepper, chicken eggs, drain water, eggs drain