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quil eggs... ideas anyone?

post #1 of 11
3/18/02 at 9:43pm
Thread Starter 
i went to an asian martket the other day and i saw quil eggs at a cheap price so i bought them. i have never used them before. does anyone have any ideas?

thanks
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post #2 of 11
3/19/02 at 4:26am

Do you mean quail eggs?

Just in case, how about Quail eggs benedict and caviar; you can also poach them; chilled asparagus salad with soft quail eggs and lemon aioli; or Potato Latkes with Smoked Salmon, Quail Eggs and Sevruga Caviar. The latter can be found on williams-sonoma.com and type "quail eggs" in the recipe search box.
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post #3 of 11
3/19/02 at 4:26am
They make a great garnish for other dishes, either poached or fried sunny side up. I also have made deviled quail eggs as an hors or a garnish. Scooped out, they make great hors, as they are much smaller than regular eggs.
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post #4 of 11
3/19/02 at 5:08am

Teeny...

Quail eggs can be embedded in other foods as a garnish. For instance, crab cakes with a hard boiled quail egg embedded on top would be great.

Several fried sunny side up would look wonderful on top of risotto for a cute garnish and a dab of protein.

Hard boiled and sliced would be nice too - for salads, etc.
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post #5 of 11
3/19/02 at 12:07pm
I had them scrambled ontop of oysters....wonderful....so rich.
Fun ap would be a baby scotch egg ....sausage wrapped around a boiled quail egg breaded then fried.....think of a cool sausage. Hmmmm
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post #6 of 11
3/19/02 at 11:31pm
Here's a recipe that used quail eggs that I found in a French cooking magazine a few years back. It makes a nice starter.

Œufs de Caille Cocotte à la Forestière

200 grams brown mushrooms, cleaned and minced
1 shallot, minced
juice from 1/2 lemon
2 tablespoons butter
1 tablespoon cream
salt and pepper to taste
9 large leaves of flat leaf parsley, chiffonade
6 quail eggs
4 slices baguette

1. Preheat broiler.

2. Combine mushrooms, shallot and lemon juice. Melt butter in a nonstick frying pan over high heat. Fry mushroom mixture until the expelled liquid has evaporated. Add cream and continue cooking for a minute. Remove from heat and add salt, pepper and parsley.

3. Divide mushrooms into two small ramekins. Make a well in each. Carefully break the eggs and place 3 in each of the wells. Broil for a couple of minutes until the whites begin to coagulate.

4. Serve with baguette.

Yield: 2 servings.

Ref: Guide Cuisine, Autumn supplement 1997, page 10.
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post #7 of 11
3/20/02 at 9:02am
Sounds delicious, Bouland. I'm printing...:p :p :p
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post #8 of 11
3/24/02 at 7:27pm
Believe it or not another great dish to do with quail eggs is to put them in the center of ravioli. make ur dough and what ever filling u'd like personally i like sweet potato make a small well and crack the egg into the center carefully covering it with the top layer of pasta dough. Poach it for about 1-3min and then serv with a nice sage butter :chef:
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post #9 of 11
3/25/02 at 1:48pm
It's funny, Just today I was thumbing through my April Wine Spectator, (Classic New York Edition:)) and they had a feature on Diver Scallops.

Theres a beautiful Photo from Cafe Boulud of seared Diver scallops over a puree of sweet peas and topped with poached quail eggs, very spring and pretty dish.
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post #10 of 11
3/25/02 at 1:49pm
riverrun's post reminded me: there's a Tunisian filled savory pastry called "brik a` l'oeuf" that has a whole, raw egg included with the fillling. So after it's cooked and you bite in, the egg yolk squishes out. If you wanted to make miniatures, quail eggs would be perfect. Claudia Roden has a recipe in The New Book of Middle Eastern Food.
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post #11 of 11
4/2/02 at 6:18pm
yes, the ravioli filling idea. I second that one, glad someone else knows of it as well. MMMM....

SG
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