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Quail eggs depending on where you are in the world are either considered a delicacy, reserved only for special occasions, or common enough to be a regular feature of street food. In Australia, whilst not a mainstay of the majority of home fridges (more on how we can change that later), but can be seen in many restaurants, prepared in various ways.
When it comes to preparing quail eggs for a meal, many of the techniques that are common to cooking eggs from chicken apply here too. Let’s walk through some of these:
- Boiled Eggs - Start by placing the eggs in cold water and bring it to the boil. Make sure there is enough water to cover the eggs. Since quail eggs are much smaller than chicken’s, you only need to boil them for a couple of minutes for a runny yolk, or 3 if you like them hardboiled.
- Fried Eggs - Rather than cracking the egg in the regular way, the best way to get the yolk and whites of the quail egg out is to grab a pairing knife and cut the top off and then you can pour it out into the pan. Heat your favourite type of oil in a pan, and they only need to be fried for one minute if you want a runny yolk, or flip them and cook for another minute. If you prefer scrambled - pick your favourite method of scrambling and cook for only 1-2 minutes maximum.
- Poaching - Firstly, remove the yolks and whites in the same way as mentioned above for frying. Bring water and 60mls of white vinegar to the boil (this is to keep the whites together), and then add your eggs. Cook them for 2 minutes until the whites change from clear to white and remove them with a slotted spoon.
If you are looking for something more advanced, we have a selection of quail egg recipes on our website, so feel free to experiment and share your results with us!
If you are not able to visit your favourite restaurant as much as you would like, Game Farm is able to deliver beautiful quail eggs direct to your home. If you want to replicate that restaurant quality dish, it is possible by shopping online today.