Delicious Recipes

Cajun Omelet with Quail Eggs

In a sauce pan add one can of cooked tomatoes drained and chopped fine, two onions cut fine, plus mince 1-2 garlic cloves. Add heaping tablespoon of bread crumbs, salt, pepper and a dash of cayenne. Cook slowly until onions are tender. Take two dozen quail eggs and beat together. In a 12 inch non-stick skillet place one tablespoon of butter and when hot add quail eggs. When omelet sets pour other ingredients on it, fold over and cook 2 minutes longer.

Quail Eggs with watercress "ketchup"

(By Suz, Coturnix)

Serves - 2

Preparation time - Less than 30 minutes

Cooking time - 10 - 30 minutes

Ingredients

12 Quail Eggs

For the mayonnaise

4 free-range egg yolks
4 tsp Dijon mustard
2 tbsp white wine vinegar
pinch salt
1 clove garlic, crushed
300ml/10fl oz olive oil
25g watercress

Method

1. Bring a pan with hot water to a simmer.Add the quail eggs and boil for 1-2 minutes. Drain and allow to cool before peeling and placing in a serving dish.
2. For the mayonnaise, place the egg yolks, Dijon, white wine vinegar, salt and garlic in a food processor and blend until smooth.
3. Continue to blend, gradually adding the olive oil, until the mixture has thickened to a mayonnaise consistency.
4. Place the watercress in a bowl of very hot water for 30 seconds and then drain.
5. Add the watercress to the mayonnaise and blend for a couple of seconds.
6. Spoon the watercress mayonnaise into a ramekin and serve with the quail eggs.

Baked Quail Eggs

Spread butter in muffin tins. Put a thin slice of fresh tomato in the bottom of each ring. Break 2 quail eggs in each ring, sprinkle with salt and pepper. Cover each ring with another slice of tomato, sprinkle with salt and pepper and top with a small amount of butter. Bake until tomatoes are done and quail eggs solid. Serve on buttered toast.

Quail Egg Pie

Hard boil 24 quail eggs. Make a white sauce with 3 cups of milk, 3 tablespoons of flour and 2 tablespoons of butter. Line the sides of a baking pan with a pie crust. Crumble day old bread or bread crumbs in the bottom of pan. Cut the eggs up over the bread in pan. Add the white sauce. If there isn't enough sauce to cover add more milk. Any kind of left over meat could be added if desired.

Cheese Quail Egg Omelet

24 quail eggs. Beat eggs then add 4 tablespoons of milk. Place one tablespoon of butter in non-stick pan. When melted pour mixture in. Add a sprinkle of salt and pepper. Then add 1/4 pound of grated cheese. Brown omelet carefully, fold over and serve immediately.

Poached Quail Eggs, Cajun Style

Stew 1 can of diced tomatoes and one green pepper shredded until reduced by half. Pour into hot platter and arrange toast on top. On each piece of toast place 2 poached quail eggs. Pour a small amount of melted butter, salt and pepper over eggs.

Mini Quail Scotch Eggs 

(By Sam, Coturnix)

Preparation time : 20 minutes
Cooking time : 25 minutes
Total time : 45 minutes
Makes: 12

Ingredients

450g  Pork Sausage meat Stuffing
15g  Fresh sage, finely chopped
12    Quail Hard Boiled Quail Eggs
2 tbsp plain flour
2 medium eggs, beaten
100g fresh breadcrumbs
Oil for frying, such as rapeseed oil

Method

1. Place the sausage meat in a bowl with the sage and mix together with a fork. Divide the meat into 12 equal portions.
2. Take a piece of the sausage meat and flatten it in the palm of your hand. Place one of the quail eggs in the center and stretch the sausage meat around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and sausage meat to make 12 balls.
3. Place the flour, beaten egg and breadcrumbs in 3 separate shallow bowls. Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
4. Heat the oil in a deep, heavy-based pan (fill to a third deep with oil) or deep fat fryer to about 160°C (or test with a cube of bread – it should go golden in about 45 seconds).

5. Cook the eggs in several batches, about 4 at a time, for 7-9 minutes until evenly golden brown. Drain well on kitchen paper then chill in the fridge until needed.
6. For a picnic, leave the eggs until completely cold and wrap in grease proof paper, to keep the breadcrumb coating crunchy. Serve with Little Gem leaves, celery sticks, baby tomatoes and tzatziki.


Cook's tips

As an alternative to deep-frying, bake the Scotch eggs in an oven preheated to 200°C, gas mark 6, for 20 minutes until golden, making sure the sausage meat is cooked all the way through. Try making these with hard boiled hen's eggs – use a little more sausage meat to cover each egg and increase the frying time by an extra 2-3 minutes.

Spanish Quail Eggs

Two dozen hard boiled quaile eggs. In a skillet put one tablespoon of cooking oil, one onion cut fine and cooked until tender. Add one green pepper chopped fine, one can of cooked diced tomatoes, cook until vegetables are thoroughly done. In another skillet put a level tablespoonful of cooking oil, same amount of flour, when blended add one cup of milk. Then add to other mixture. Cut quail eggs in half long ways. Com-pine all ingredients in a baking dish. Set in 350 f preheated oven until thoroughly heated.

Mackerel Kedgeree

(By Suz, Coturnix)
 

Serves - 1

Preparation Time - 30 mins - 1 hour

Cooking Time - 10 - 30 minutes


Ingredients

1 tbsp olive oil
6 spring onions, finely sliced
½ tsp chilli flakes
1 tsp turmeric
1 tsp cumin seeds
55g-85g/2-3oz microwaveable basmatic rice, cooked
splash water
1 mackerel fillet, flaked
1-2 tbsp flat leaf parsley, chopped
1 tsp white wine vinegar
4 quail eggs, poached

Method

2. Stir in the chilli, turmeric and cumin seeds. Heat for a further minute.
3. Stir in the cooked rice to the pan with a splash of boiling water.
4. Mix in the mackerel fillet and parsley and heat through for a few minutes.
5. Bring a pan of water to the simmer and add the white wine vinegar. Whisk the water to create a whirlpool in the center.
6. Crack the eggs into the whirlpool and leave to poach gently for three to four minutes until set. Carefully remove with a slotted spoon.
7. Transfer the kedgeree to a serving plate and serve the poached quails eggs on top.

Boiled Quail Eggs with Toast

(By Suz, Coturnix)

Serves – 2

Preparation Time - less than 10 minutes

Cooking Time - less than 10 minutes

Ingredients

6 quail eggs
4 slices white bread, cut into thin finger slices
salt and freshly ground black pepper

Method

1. Bring a small pan of water to the boil and cook the quail's eggs for 2-3 minutes.

2. Remove using a slotted spoon and allow to cool.

3. Meanwhile, grill the bread on a medium-high grill for 1-2 minutes on each side, or until crisp and golden.

4. Peel the quail's eggs and transfer to a serving plate. Serve the toast slices alongside.

5. Season to taste

Quail's Eggs and Bacon Salad

(By Suz, Coturnix)

Serves - 4

Preparation Time - 10 - 20 minutes

Ingredients

You can vary the leaves for this salad, adding a few sprigs of herbs like tarragon, chervil, mint, chives or flat leaf parsley if you wish or a few baby lettuce leaves. Serve as a starter with lots of crusty bread.

For the vinaigrette

1 clove garlic, finely diced
1 teaspoon good Dijon mustard
2 tablespoons good white wine or champagne vinegar
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper

For the salad

6 little gem lettuces
2-3 generous handfuls of pea shoots, washed
12 quail's eggs
2 tablespoons olive oil
225g back bacon, diced

Method

Begin by whisking together the ingredients for the vinaigrette. Season to taste. Trim the lettuces, discard the tough outer leaves and wash the sweet inner leaves. Dry in a salad spinner or gently pat dry in a clean tea towel and place in a salad bowl. Wash and gently dry the pea shoots and add to the bowl.

Cook the quail's eggs by boiling for 2 - 3 minutes.

Heat the oil in a frying pan and briskly cook the diced bacon until crisp. Scoop out with a slotted spoon and drain on some kitchen paper toweling before tipping into the salad. Meanwhile, peel the eggs and cut in half.

Toss the salad leaves in the vinaigrette before gently mixing in the peeled, halved quail eggs. Serve immediately.

Mini Quail Scotch Eggs 

(By Sam, Coturnix)

Preparation time : 20 minutes
Cooking time : 25 minutes
Total time : 45 minutes
Makes: 12

Ingredients

450g  Pork Sausage meat Stuffing
15g  Fresh sage, finely chopped
12    Quail Hard Boiled Quail Eggs
2 tbsp plain flour
2 medium eggs, beaten
100g fresh breadcrumbs
Oil for frying, such as rapeseed oil

Method

1. Place the sausage meat in a bowl with the sage and mix together with a fork. Divide the meat into 12 equal portions.
2. Take a piece of the sausage meat and flatten it in the palm of your hand. Place one of the quail eggs in the center and stretch the sausage meat around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and sausage meat to make 12 balls.
3. Place the flour, beaten egg and breadcrumbs in 3 separate shallow bowls. Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
4. Heat the oil in a deep, heavy-based pan (fill to a third deep with oil) or deep fat fryer to about 160°C (or test with a cube of bread – it should go golden in about 45 seconds).

5. Cook the eggs in several batches, about 4 at a time, for 7-9 minutes until evenly golden brown. Drain well on kitchen paper then chill in the fridge until needed.
6. For a picnic, leave the eggs until completely cold and wrap in grease proof paper, to keep the breadcrumb coating crunchy. Serve with Little Gem leaves, celery sticks, baby tomatoes and tzatziki.


Cook's tips

As an alternative to deep-frying, bake the Scotch eggs in an oven preheated to 200°C, gas mark 6, for 20 minutes until golden, making sure the sausage meat is cooked all the way through. Try making these with hard boiled hen's eggs – use a little more sausage meat to cover each egg and increase the frying time by an extra 2-3 minutes.

Quail's Eggs and Bacon Salad

(By Suz, Coturnix)

Serves - 4

Preparation Time - 10 - 20 minutes

Ingredients

You can vary the leaves for this salad, adding a few sprigs of herbs like tarragon, chervil, mint, chives or flat leaf parsley if you wish or a few baby lettuce leaves. Serve as a starter with lots of crusty bread.

For the vinaigrette

1 clove garlic, finely diced
1 teaspoon good Dijon mustard
2 tablespoons good white wine or champagne vinegar
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper

For the salad

6 little gem lettuces
2-3 generous handfuls of pea shoots, washed
12 quail's eggs
2 tablespoons olive oil
225g back bacon, diced

Method

Begin by whisking together the ingredients for the vinaigrette. Season to taste. Trim the lettuces, discard the tough outer leaves and wash the sweet inner leaves. Dry in a salad spinner or gently pat dry in a clean tea towel and place in a salad bowl. Wash and gently dry the pea shoots and add to the bowl.

Cook the quail's eggs by boiling for 2 - 3 minutes.

Heat the oil in a frying pan and briskly cook the diced bacon until crisp. Scoop out with a slotted spoon and drain on some kitchen paper toweling before tipping into the salad. Meanwhile, peel the eggs and cut in half.

Toss the salad leaves in the vinaigrette before gently mixing in the peeled, halved quail eggs. Serve immediately.

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