At the end of January, I bought 12 quail eggs at a farmers' market. They fit in a plastic cup and rested in the fridge for a long time. I had almost forgotten about them when I found a very simple recipe for quail eggs, using only boiled quail eggs, cold-pressed oil, a little salt and spices. I've never had a quail egg before, but I'm open to this and similar specialities. Some people say the eggs of these little birds have much better nutritional and mineral content than hen's eggs.
I remember that many years ago we could buy Hungarian made quail egg cosmetics (face cream, body lotion, hair care products, etc.) under the brand name Thetis, which were of excellent quality. I used it when I was a teenager and it made my acne disappear from my face. Now I would look in vain for them on the shelves of drugstores. Now there are cosmetics under the same name, but nothing like the original, with no quail eggs.
(Source: https://hu.pinterest.com/pin/846043479979530791/)
The eggs are small and brown spotted, so no two are alike. They cook very quickly, in just 3 minutes from the time the water boils. The taste is not dissimilar to that of hen's eggs.
If you compare them with hen's eggs, you can see that the latter are almost twice as large in diameter. This is a difference of six to eight times the volume or weight depending on the size of the hen's egg.
Now let's see how to make spicy quail eggs in oil!
Just to add that I love Mediterranean food!
You will need a small jar with a lid, 12 quail eggs, cold-pressed oil such as olive (I used grapeseed oil), salt, spices: basil, oregano, marjoram, crushed black or green pepper, you can also add chilli.
Boil the eggs (3 minutes from boiling is enough!).
Let them cool to room temperature, then peel them off. It won't be easy because they have a very thin shell and will stick to the egg whites. Wash off the small pieces of peel under running water. (I couldn't help myself: I ate one!)
Allow them to dry, then layer them in the jar, add the spices, a little salt and shake. The spices will stick to the eggs. At the end, pour enough oil to cover.
You can also put feta cheese, but don't salt it. Dried tomatoes, roasted peppers, olives also add a good flavor.
It will probably keep in the fridge for a week, but I think it will run out sooner. It's a great breakfast or starter with green vegetables (lettuce, ruccola, sprouted seeds) and toast!
Isn't cute?
Source: https://pixabay.com/photos/quail-nature-food-egg-4658803/)
