You can cook them as a regular eggs, scrambled,
fried or following this instructions hard-boiled
  • Place eggs in boiling water with salt and 5 tablespoonfuls of vinegar. Boil eggs for 5 minutes.

  • Drain hot water and immerse eggs with cold water for a minute or two.

  • Then drain cold water from saucepan. Do not remove eggs.

  • Shake saucepan thus cracking eggshells. Peel the eggs and serve

Please keep in mind that 5 Quail Eggs are the equivalent of 1 regular egg.
• Place eggs in boiling water with salt and 5 tablespoonfuls of    vinegar
• Boil eggs for 4 minutes
• Drain hot water and replace with cold water (leaving eggs in
• Shake saucepan thus cracking eggshells
• Pell the eggs and serve.
36 boiled quail eggs, 1 1/2 cup vinegar, 2 cups vinegar for soaking. 1 cup water, 1 teaspoon dried dill, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed, 2Tbl. minced onion, 1 clove minced garlic. For spicy pickled quail eggs add 1/2 teaspoon of dried red pepper or any liquid Hot Sauce. For extra spicy flavor add more red pepper, a chopped habanero pepper, or hot sauce.

• Check for cracked eggs. Use only uncracked eggs.
• Wash eggs in warm water and drain.
• Put eggs in a pot and cover with cold water.
• Bring water to a rolling boil.
• Allow eggs to stand in hot water for 3 minutes.
• Drain water and cover eggs with white vinegar (at least 1" above the eggs). .
• After 12 hours the shells should be partly dissolved in the vinegar leaving them rubbery.
• Rinse the eggs thoroughly and peel them. Make sure you get all of the inner membranes off of the peeled eggs.
• Rinse again after peeling. Put peeled eggs in a 1 quart canning jar.
• Place pickling ingredients in a pan and simmer for 5 minutes.
• Pour the pickling liquid into the quart jar, completely covering the eggs.
• When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours before eating. The longer they marinate the better.
• Serve cold with sea salt.

Serves 4

• 250 gm cherry tomatoes
• 1 Tbs olive oil, plus extra
• Salt and freshly ground black pepper
• 4 x 100 g fillets of salmon, skin on
• 12 quail eggs [available from Asian food stores]
• 1 Tbs avocado oil
• 1 Tsp wholegrain mustard
• 2 tsp lemon juice
• 3 handfuls of rocket leaves

1. Preheat oven to 200C. Toss the tomatoes in the oil, season and cook for 15 minutes then let cool.
2. Heat a pan then cook the salmon, skin side down for 4 minutes or until crispy, turn and cook for a further 3 minutes, then let rest.
3. In a clean pan, heat 1 Tbs of olive oil then crack the quail eggs in and let cook for 3 minutes. Remove the eggs from the pan.
4. Whisk the oil, mustard and lemon together, season then add to the pan with the rocket and heat through until the rocket has just begun to wilt.
5. Roughly break up the salmon and plate with the tomatoes, eggs and rocket, drizzle over the mustard dressing and serve.
Pour contents of one 12 ounce container of heavy cream into a Season cream to taste with pepper, salt and garlic powder, set seasoned cream aside.

Prepare 20 QQE Quail Eggs According to basic recipe(hard boiled). Slice quail eggs carefully. Line each of 4 individual bowls with 8-10 small shrimp. Add a layer of sliced hard boiled QQE Quail eggs(about 5 per bowl) to  shrimp. Saturate shrimp and Quail Eggs in each small bowl with seasoned cream. Add one scoop of unsalted butter to each bowl, and sprinkle with a generous helping of grated parmesan cheese. Heat each bowl for 4 minutes in microwave oven.  Serves 4.

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