Q: Maybe somebody can help me with this. I enthusiastically bought a can of quail eggs from an Asian grocery (not being able to get fresh ones) with no specific purpose in mind.
They've been languishing in my cupboard ever since. What should I use them for?
Sent by Jill
Editor: Readers, any suggestions for Jill?
Related: What's the Deal with Quail Eggs?
Maybe try an Asian twist on Scotch Eggs with Tempura? An interesting find, indeed. I would have done the same thing!
I love quail eggs in my tomyum soup. I also throw them into curries (Thai, Malaysian, or Indian). They're also good with noodles in a broth like pho or ramen.Or wrap each with a bit of bacon, put them on a skewer and grill them until the bacon is cooked. That's a pretty popular item at places that serve robata in my area.
Pickle them! http://www.7x7.com/recipes/secret-recipe-pickled-quail-eggs-alembic
Ramen! Almost all of the ramens I ate in Japan featured a quail egg. Occasionally, it would have a chicken egg, but quail eggs go very well with ramen and udon soups.
In Thailand, a single quail egg would be wrapped in a wonton skin and then fried until the skin crisped up (like cheese wontons but with a hard-boiled quail egg). They served these with a sweet and spicy dipping sauce. These were one of the few vegetarian street snacks I was able to find with any regularity.
use as centers in steamed buns, add a little chinese pork sausage...so damn good!
Add to a salad with watercress and hearts of palm, Brazilian style.http://wegottaeat.com/jazzpoet/recipes/watercress-and-heart-of-palm-salad-salada-de-agriao-e-palmitoOr roll them in a little olive oil and za'atar and serve them as appetizers on a slice of tomato.http://www.cookingchanneltv.com/recipes/laura-calder/herb-rolled-quails-eggs-recipe/index.html
I love them flavored with soy sauce and other herbs/spices if you feel like it. It's quick and easy to make in batches, which would easily take care of the whole can. Here are a few variants:http://korean-cuisine.blogspot.com/2010/06/quail-eggs-in-soy-sauce.htmlhttp://www.asianrecipestoday.com/recipes/china/chinese-tea-eggs.php
Two more great options:1. Zongzi/Chimaki (sticky rice stuffed with savory filling wrapped in bamboo leaves, often with a boiled egg)2. Salad Nicoise
A japanese restaurant wraps them in bacon and then grills them until the bacon is crisp. Really delicious.
in Indonesia we use them in watercress stirfry, spinach clear soup, inside wonton dumplings (fried or steamed), inside meatballs in soups... yum. now I'm hungry...
Put them on a skewer, dip them in egg wash, then roll in panko and fry till brown. Thats how they are usually sold at the deli in my supermarket. Pretty good too.
I buy them just the stick two into a corner when I pack a bento box. They're cute design elements and make everything look a little larger.
Thanks for all the suggestions, guys! Now I have so many ideas I'll have to buy another can or two.
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