Taste was fine but not very appealing visually and the texture was off.
Will probably make again, but will need to figure out how to reduce the cooking time. Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Gently stir them occasionally to prevent the yolk from settling to one side. Allow eggs to stand in hot water for 10 minutes. Bring water to a rolling boil before removing from heat. While I loved the soy stain and flavor, cooking down the liquid with the eggs just over cooks the whites to the point of almost inedible (yes, I'm a food snob when it comes to rubber whites). Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. I wanted to rave about this recipe, but I have to knock it for the gummy texture of the egg whites. I love many international cuisines so I found this taste pleasant. Pour the liquid mixture into the jar and cover the eggs completely. The taste is nice & definitely Asian, it could take getting used to for a palate unused to Asian cuisine. Add 1 tsp of dill seed,1/4 tsp of white pepper,3 tsp of salt, 1/4 tsp of mustard seed, 1/2 tsp of onion juice, 2 cloves of minced garlic, 1/4 tsp of red pepper in a pan and simmer for around 15 minutes. & continued to cook the sauce down by itself. The sauce took longer than 20 minutes to reduce down, so I removed the eggs from the sauce after 20 min. This was my first time preparing 'Quail' eggs. 15 quail eggs 4 teaspoons mayonnaise 1/2 teaspoon Dijon mustard 1 teaspoon fresh lemon juice Coarse salt and freshly ground pepper Dill sprigs, for serving. Place a layer of salt on the bottom of the baking pan, lay down. I didn't have any problem with the texture of the eggs. Quail eggs are soaked in salt water for one hour. Peel off the shell and membrane of the egg. Using a sharp paring knife, pierce the shell and membrane being careful not to reach the egg. Drain and rinse immediately with cold water. Bring to a rolling boil, remove from heat, cover and cook for 2 minutes. I did not need more than twenty minutes to reduce the sauce (I put it on high at first so it began to boil vigorously and then lowered the heat). Cover quail eggs with 2 inches of cold water. I found the end result quite tasty, if a bit salty for my taste.
I damaged quite a few while peeling them, but I found that the best way is to crack the shell all over so that it breaks into tiny pieces this way the peel comes off more easily and you're less likely to damage the egg. Serve.My first time with quail eggs as well.
Alternatively, spoon into a ziploc bag and snip off the end and use this to pipe the mixture into the whites. Transfer the mixture to a piping bag with a small tip, squeeze equal amounts of filling into each egg white. Fold in the dill or fresh herb of your choice.
Try to make the mixture as smooth as possible. Use a fork to mash the yolks with the mayonnaise, lemon juice, dry mustard and salt. Ingredients 6 large fingerling potatoes (see note) 1 tablespoon (15 ml) diced chorizo 2 tablespoons (30 ml) 35 cream 2 tablespoons (30 ml) grated. Place the yolks into a small mixing bowl. Continue with remaining eggs.Ĭarefully slide the eggs in half and separate the yolks from the whites.
Peel off the shell and membrane of the egg. Start with the sausage and cut into a small dice and cook in a pan with a little olive oil until most of the fat has rendered out.