1. 36 boiled quail eggs
  2. 1 1/2 cup vinegar
  3. 2 cups vinegar for soaking
  4. 1 cup water
  5. 1 teaspoon dried dill
  6. 1/4 teaspoon white pepper
  7. 3 teaspoons salt
  8. 1/4 teaspoon mustard seed
  9. 2 Tbs minced onion
  10. 1 clove minced garlic
  11. 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.
  • 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 1cm 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.

INGREDIENTS

These stuffed mushroom have an original taste, are delicate and tender, and require a minimum cooking time.

RECIPE

  • 5 mushrooms caps
  • 5 quail eggs
  • 2 tablespoon cheese, grated
  • salt, pepper
  • 2 teaspoons parsley
  • 1 teaspoon olive oil

Directions:

1. Rinse mushrooms thoroughly.
2. Carefully remove the stems to keep mushroom caps.
3. Put the caps on the baking tray previously slightly greased with olive oil.
4. Add cheese and parsley, crack a quail egg into each champignon cap. Sprinkle with salt and papper.
5. Place into the preheated 180C oven and bake for 15 minutes.


  • 8 ounces prosciutto, sliced paper thin
  • 2 green onions
  • 4 teaspoons margarine or butter
  • 8 quail eggs
  • 4 English muffins, halved and toasted
  • salt and pepper to taste

DIRECTIONS
Slice prosciutto very thin, mince the green onions, and set aside.
Fry the quail eggs in butter until the white is set. Season with salt and pepper and set aside. With a round cutter, 1½”-2? in diameter, cut each toasted muffin. Sprinkle green onions on muffin, place prosciutto on the bed of onions, and top with quail egg. Garnish as desired.


Directions:

  1. Place quail eggs in boiling water
  2. Cook for 4 minutes
  3. Drain hot water and replace with cold water and drain
  4. Shake quail eggs gently in covered pan in order to crack shells. (20 seg. Aprox.)
  5. Peel the quail eggs

For the Golf sauce:
Mix 2 tbs of Ketchup with 2 tbs of Mayonnaise in a small bowl.
(optional) Add lime, pepper, and Mustard to your liking.


  • 10 ounces of fresh spring greens
  • 4 quail eggs
  • VINAIGRETTE:
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 1 small garlic clove, minced
  • 1 teaspoon of Dijon mustard (optional)
  • salt and  ground black pepper (to taste)

Prepare quail eggs by either frying in a small amount of butter or hard boiled.
Vinaigrette: Whisk oil, vinegar, garlic, and mustard until well blended. Add salt and pepper to taste. Cover and refrigerate until ready to use.
On individual plates, divide greens, drizzle with dressing cut the quail eggs in halves and and top each plate with them.