The best way to eat quail eggs can be an adventure if you don’t know how to prepare them properly. It’s difficult to get past the idea of cracking open an egg and eating the contents inside, but that’s not what you want to do with quail eggs! In this article, we’ll give you our recipe for cooking quail eggs correctly so you can enjoy their unique taste without worrying about possible foodborne illness from undercooked eggs or salmonella poisoning from raw eggs.
What are quail eggs?
Quail eggs are the most adorable things you will ever see. Who knew such a small bird could lay such tiny eggs? In addition, there is another important feature of quail eggs that I forgot to mention before; the yolk. Most chickens and turkeys have yellow-orange yolks, but quails lay blue ones. The flavor of a quail egg also differs from chicken or turkey eggs; they are more delicate and rich in flavor, which pairs well with meats such as game meats like venison or lamb. That being said, it might be difficult for some people to find these unique little eggs so if one is handy they should grab them while they can.
How are they used?
Quail eggs can be eaten at breakfast, in appetizers, or even as a main dish. One of the best ways to enjoy them is boiled and served whole with a dip. They are small enough that they don’t need any chopping before eating. Simply shell them, toss them with salt and pepper, and boil them until they are set but still have a little give when prodded. Serve them with your favorite variety of tartar sauce for dippings, such as caper-lime or red wine balsamic vinaigrette.
Are they edible?
Quail eggs are edible and can be cooked in many different ways. The easiest way is to fry them in oil, olive oil, butter, or cooking spray. Don’t overcrowd them or the yolk will break. Cook until they turn golden brown on both sides and then remove with tongs onto a paper towel-covered plate or pan while they are still hot so they can drain any extra fat. Depending on how hard-boiled you prefer, cook for 3-4 minutes if done soft and 6-7 minutes if done hard-boiled. Once cooled completely before eating, sprinkle with salt and pepper if desired
Why do people eat them raw?
Most people are curious about the taste of quail eggs because they have never tried them. It is usually a good idea to try something new, but in this case, we recommend against it. We say don’t do it because some people can be allergic or may react negatively due to other reasons. There are all sorts of reasons why we recommend against trying these eggs raw, but in the end, if you do decide that you really want to try them anyway, then make sure there is no way for anything bad or allergic reaction-prone person could come.
Are they sustainable and ethical?
There are a variety of ways in which one can eat quail eggs. They can be boiled, fried or eaten raw, for example. The best way to eat them is with a sprinkle of salt and a touch of soy sauce. It is also common for people to put chili pepper powder on their quail eggs before adding salt and soy sauce.
What do I need to know before eating them raw?
It’s common knowledge that eating raw eggs is dangerous due to the risk of salmonella. Surprisingly, so is eating them cooked. Raw quail eggs should always be cooked before consumption because they contain more moisture than chicken eggs and can go bad more quickly if not eaten right away. Although quails are smaller than hens, their eggs are still quite large and can cause heartburn if consumed raw. It would take a very long time for salmonella bacteria from a raw egg to grow big enough in your gut for symptoms like nausea, vomiting, or stomach cramps – at least six hours.
Is the hype around quail egg omelets justified?
Yes, and they are amazing. There are two ways that they can be prepared that we would highly recommend – either cooking them as part of a dish like a quiche or an omelet or eating them as is by making a pinwheel with toast. I’ve also had success boiling them gently in water for 2-4 minutes, which is the way I’m going to share with you below.
Fill a small pot about 3/4 of the way full with cold water. Bring the pot to a gentle boil over medium heat then add some salt until the taste becomes slightly salty but not overpowering.