Week 12: Tiny Poached Quail Eggs

Quail eggs next to a U.S. quarter for reference

I found myself near a Whole Foods recently (there are none where I live) and popped in to see if they had anything unusual. Lo and behold, in the bulk egg section (which was across the store from the packaged eggs) I found quail eggs! I have been searching for these, as my local supermarkets don’t seem to carry them anymore.

I’d never tried a quail egg before, but they’re so teeny tiny and cute, a bunch of ideas came to mind. Mini deviled eggs? Adorable appetizer. Mini pickled eggs? A tiny treat. Hard boiled quail eggs? Perfect snack or addition to soup.

Just for fun – a goose egg, medium chicken egg, and quail egg

The possibilities could go on for a while, so let’s just say I settled on poaching them. In an attempt to be somewhat healthy and also not go to the store to buy more ingredients, I served them simply – on a bed of organic spring greens with goat cheese, freshly cracked pepper, and fleur de sel. They were perfectly bite sized and oh so creamy. Quail eggs taste like chicken eggs, except more rich.

There’s something to be said about simplicity, however if you want to make a more indulgent version of poached quail eggs, try placing them on tiny slices of toasted bread and make homemade hollandaise sauce to top it off. That would be an impressive appetizer!

Simple Poached Quail Eggs

  • 1/4 C distilled white vinegar
  • Quail eggs (as many as you would like)
  • Spring greens
  • Goat cheese
  • Pepper to taste
  • Fleur de sel to taste

To poach the quail eggs:

fill a small saucepan about 3/4 full with water. Bring to a simmer and add vinegar. Crack quail egg and gently add to the water one a time, opening them as close to the water surface as possible. Cook for 1 minute, then scoop out of pot with a slotted spoon. Place in a bowl of cold water to stop it from cooking more.

1. Simmer water

2. Drop eggs in gently

3. Place eggs in cold water

To serve:

Arrange a small bed of greens on a plate. Add a small dollop of goat cheese, then place a poached egg on top. Sprinkle fleur de sel and freshly cracked pepper on top.

7 Comments on Week 12: Tiny Poached Quail Eggs

  1. motorcade p.
    March 21, 2010 at 8:17 pm (9 years ago)

    inspiring 🙂 i have got to try that sometime soon!

    Reply
    • Stephanie
      March 22, 2010 at 11:38 am (9 years ago)

      Thanks! Let me know if you try it!

  2. Jessi
    March 22, 2010 at 8:53 am (9 years ago)

    Go Fish in St Helana does a caviar and quail egg roll that looks really interesting.

    Reply
    • Stephanie
      March 22, 2010 at 11:37 am (9 years ago)

      That does sound interesting! Let me know if you ever try it.

  3. DaveG
    March 30, 2010 at 6:17 pm (9 years ago)

    Quail eggs are plentiful here in Mexico, both fresh and pickled. Our vet said they’re considered an aphrodisiac. (But then he says that about chilies as well.)
    I’m inspired to make tiny deviled eggs and serve them alongside tiny burgers (aka White Castle style sliders).

    Reply
    • Stephanie
      March 30, 2010 at 8:44 pm (9 years ago)

      I’ve never heard they’re an aphrodisiac – who knew? Glad you feel inspired. That dish sounds like a great idea! Come back once you do it and let me know how it went.

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