Quail Eggs with Horseradish and Roe

Quail eggs are so tiny and cute, I’ve always wanted to try them. I decided to hard boil the quail eggs and top them with a little horseradish, a nice, salty roe, and black lava sea salt. Tasty bites!

Another option would be to serve soft-boiled or fried quail eggs on toast points. And if you’re feeling fancy, quail eggs would be delicious on blini with smoked salmon, chives and crème fraîche. My son likes them raw over a salad.

Next time, I plan on getting a larger quantity of quail eggs and pickling them in beet juice!

Preparing the quail eggs

Before cooking quail eggs, bring them to room temperature.

Hardboiled quail eggs

Fill a small saucepan to just over an inch depth with water and bring it to a boil. Lower the eggs into the boiling water, cover the pan, and simmer for four minutes. Drain under cold water.

Soft-boiled quail eggs with runny yolks

Boil just over an inch of water. Carefully lower the eggs into the boiling water and cover the pan. Simmer for one minute. Remove from heat and let stand for one minute. Drain in cold water until eggs are cool enough to carefully shell.

Fried quail eggs

Simply break and fry until the white becomes opaque. The best way to crack a quail egg is with a small, sharp knife. Gently tap the shell and then pierce the membrane beneath. If you want to discard broken yolks, break into a small cup first. To me, it doesn’t really matter if the yolk is broken.

Shelling boiled quail eggs

Tap the egg on a hard surface to get the shell to crack all over. Begin to pick the shell off, using your finger to rub away a little of the thin membrane which holds the shell together. If you can peel that away, the shell should come with it. Rinse under cold tap to remove any remaining bits of clinging shell.

(I know the plating is messy, but I was hungry and these were so delicious, I couldn’t wait to dig in!)

Credit: The beautiful Japanese plate trimmed in gold is is from Finders Keepers’ Treasure Chests, a fun collectibles store here in Sequim.


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