Diminutive quail eggs are perfect for making bite-sized hors d’oeuvre and first-course dishes. They taste very similar to chicken eggs, and can be prepared in the same ways, though they’ll cook more quickly because they are so small. Their shells and membranes are thicker than those of chicken eggs, making them a bit more difficult to crack and peel.
There are many terrific ways to serve hard-boiled quail eggs. JungMann simply dips them in sesame seeds and salt before eating them as a snack, while tavegyl makes these soy grilled quail eggs with sesame salt (scroll down). “They’re very easy, and very good especially if you hit the sweet spot between hard and soft boiled,” tavegyl says.
They make “the world’s most adorable party appetizer as tiny deviled eggs,” DuchessNukem says. sunshine842 concurs, and says that it “doesn’t matter how many I make, they all disappear,” adding that quail eggs work well “because you can pop them into your mouth whole, with no risk of having deviled egg filling oozing down your chin!”
Hard-boiled, they’re also the start to CHOW’s cute, pink Pickled Quail Eggs.
Poached or fried, quail eggs make tiny versions of classic dishes possible. Mini eggs Benedict “were a big hit at one of our appetizer parties,” Sooeygun says. “We served them in spoons, with tiny batonnets of peameal [a.k.a. Canadian] bacon on top and crisp crouton triangles.” And tim irvine likes them fried as a topping for sliders.
Discuss: What do you do with quail eggs?