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Category Archives: Recipes – Eggs – Quail
The Ultimate Toddler Snack Box
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Packed for my grandson by his mother – fruit, vegetables, boiled quail eggs, cheese and off camera bread baked by Nonno
Pickled Quail Eggs
Pickled Quail Eggs
For the Pickling Liquid
4 cups white wine vinegar
2 tablespoons pickling salt
1 tablespoon cayenne pepper
10 cloves garlic, crushed
20 black peppercorns
20 all spice berries
1 tablespoon mustard seeds
1 large onion finely sliced
50 g finely sliced ginger
5 bayleaves
4 hot chilies finely sliced
1 handful of chopped, fresh, continental parsley
1/2 handful of chopped, fresh, thyme
Boil all the ingredients for about 10 minutes. Let it stand for a few hours
For the Eggs
5 dozen quail eggs
Put the eggs in a pot of cold water , make sure the eggs are well covered with water. Boil the eggs for 10 minutes from the time the water starts to bubble strongly. Remove from the heat and hold under the cold tap until the eggs are cool enough to handle. Keep the eggs in the water and peel them, moisture on the shell makes peeling a bit easier.
Assembling the Pickles
Pack the canning jars with enough eggs to ensure that they will not float around, and pour the pickling liquid over the eggs. Make sure that all the eggs are completely covered. Close the jars tightly. Put the bottles in a large pot with enough water to cover the bottles. Bring the water to the boil and boil for 20 minutes from the time the water starts boiling strongly.
Leave for a month at least and enjoy!
Fried quail eggs for breakfast
Cute, tasty eggs. Maximum yolk, minimum egg white, simply fried in a tiny bit of butter with a sage leaf tossed in. The bread is made using the biga recipe
EGGS FIORENTINA
We had similar breakfasts yesterday and today. Everything out of the spring garden apart from the flour, olive oil and salt – with an extended back yard I could sow wheat, keep a cow etc! 😉 The picture on the left is a Fiorentina with Quail Eggs made with radish leaves. The challenge is to gather enough leaves and I find that the leaves keep well in a plastic bag in the fridge, until I have enough leaves saved. The right hand picture is of the same dish but using chard. The chard has a sweeter taste especially when the onion is replaced by leek.
The small buns I bake to entice my grand kids to eat. I mix grated cheese in to my usual bread recipe and bake the buns in muffin pans for 14 minutes.
Back Yard Farmer 