Quail Farm

  • Bacon & Quail Egg Shooters Recipe

     

     

    Ingredients

    • 12 quails eggs
    • 2 rashers of smoked bacon
    • 2tsp chives, finely chopped
    • coarse sea salt for bedding

     

     Method of cooking

    Fry the bacon rashers until crisp, let it cool, then chop as finely as possible. Mix with the chives in a small bowl and set aside. Bring a pan of water to the boil then lower the quail eggs in carefully. Boil for 20 seconds, then drain and run under the cold tap briefly. Place thick layer of salt onto your serving dish. Snip off the tops of the eggs with kitchen scissors then stand then in the salt. Top with a small heap of the bacon mixture and serve immediately.

    To eat, knock them back like a shot, squeezing the shell slightly to release the egg. It’s a bit of an extreme but great fun and definitely very healthy.

     

     

  • Pickled Quail Eggs with Beet Recipe

     

    Ingredients
    1/2 cup cider vinegar
    1/2 cup water
    1/2 cup beet (peeled and grated, medium)
    4 tsps granulated sugar
    2 tsps salt (serving)
    2 tsps pickling spice
    24 quail eggs
     
    Method
    Combine the vinegar, water, beet, sugar, measured salt, and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes.
    Meanwhile, place the eggs in a medium saucepan with a tightfitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Immediately remove the pan from the heat, cover, and let sit 3 minutes. Prepare an ice water bath by filling a large bowl halfway with ice and water.
    When the eggs are ready, transfer them with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and rinse under cold water to remove any residual shell pieces. Pat the eggs dry with a paper towel and transfer them to a glass pint jar with a tightfitting lid; set aside.
    Set a fine-mesh strainer over a 1- or 2-cup measuring cup with a spout. Pour the cooled pickling liquid into the strainer and discard the contents of the strainer. Pour the pickling liquid over the eggs and seal the jar. Turn the jar upside down a few times to distribute the pickling liquid. Refrigerate at least 24 hours and up to 1 week. Serve the pickled eggs sprinkled with coarse salt.
     
    Tip: If you can't get hold of any fresh beet you can replace it with cooked grated beet.
     
    The beet will stain the egg white to purple color which will make it an excellent and very posh looking appetizer. Serve cut in halves. Enjoy!
     
    Source: yummly.com
  • Poached Quail Egg Salad with Watercress and Tarragon Sauce

     
    Serves: 6
     
    Ingredients:
     
     18 quails’ eggs
     
    For the watercress and tarragon sauce:
     
     2 oz (50 g) watercress, dried on kitchen paper
     1 tablespoon tarragon leaves
     1 large egg
     ½ teaspoon salt
     1 small clove garlic, peeled
     1 level teaspoon mustard powder
     4 fl oz (120 ml) groundnut oil
     1 fl oz (25 ml) olive oil
     1 teaspoon white wine vinegar
     ½ teaspoon lemon juice
     freshly milled black pepper
     
    To serve:
     
     4 oz (110 g) fresh watercress
     2 oz (50 g) Rocket leaves
     a few chives, finely snipped
     
    Method:
     
    Begin by poaching the eggs: fill a medium-sized frying pan with water to a depth of approximately 1½ inches (40 mm), then heat it to a temperature just sufficient to keep the water at a bare simmer. Then break the eggs, 5 or 6 at a time, into the simmering water and let them cook, uncovered, for 2 minutes. 
    For braking the eggs don't use the side of the bowl, but carefully make a cut in the shell with a small serrated knife before you break them into the water. Then, use a draining spoon and a wad of kitchen paper underneath to lift them from the water and transfer them to a bowl of cold water. 
    Then continue to cook the remaining eggs in the same way, and leave them in a bowl of cold water until you are ready to use them.
    For the sauce, separate off the watercress leaves and discard the stalks. Now break the egg into a food processor or blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then switch on to blend these together. 
    Now mix the oils in a jug and pour in a thin trickle through the hole in the top with the machine still switched on. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped.
    To serve, arrange salad leaves on each plate and arrange 3 poached quails eggs in the centre of each one. 
    Drizzle some of the sauce over the top of each salad, followed by a sprinkle of a few snipped chives. 
     
    Serve with crusty bread.
     
    Source: Delia’s Vegetarian Collection
  • Scotch Quail Eggs

     
    Serves: 3
     
    Ingredients
    18 quail eggs
    1 lb ground chicken
    2 scallions (including greens, finely minced)
    1 handful cilantro leaves
    1 tsp salt
    pepper (to taste)
    1 egg (beaten)
    2 tbsps water
    breadcrumbs
    oil (for frying)
     
    For the pickled onions
    1 sweet red onion
    1/2 cup white vinegar
    1 teaspoon salt
    1 tablespoon sugar
     
    Method
    Thinly slice onion rings, add salt and sugar then pour vinegar over it in a shallow dish and set aside. Hard boil the quail eggs. Start the eggs in a pan of room temperature water, bring them to a boil then count three minutes. Drain, soak in cold water and as soon as you can handle them, peel them underwater. Wash off any specks of shell, drain and reserve. Mix chicken, herbs, salt and pepper. If you want to check seasoning, fry a little piece and taste. Divide meat into 18 lumps. With wet hands, flatten a lump in your palm, place a whole egg on top, wrap meat around egg, then roll into a meatball, ensuring that no egg is showing through. Re-wet your hands to keep chicken meat from sticking. Roll each ball in egg, then breadcrumbs. Fry on all sides until golden, about 4-5 minutes. Drain on paper and cool. Just before serving slice eggs in half, and offer pickled onions on the side.
     
    A real protein bomb. Cook it, eat it, Love it!
  • Stir-fried Pepper Quail Eggs Recipe

     

     

    For four persons

     

    Ingredients

    • 12 quail eggs
    • 2tbsp cooking oil or olive oil
    • 2tbsp black pepper coarse ground
    • 1tsp salt or to taste

     

    Method of cooking

    Boil the quail eggs (3 minutes), let them cool and peel off the shell (Note: Don’t try to boil fresh quail eggs, you won’t be able to peel them. Use 3 week old eggs). Score the eggs (make tiny cuts on them with a sharp knife). Place the eggs in a bowl. Mix the salt and pepper and sprinkle on the eggs. Also sprinkle a little water over the lot and mix well. Heat the oil in a fry pan or a wok, when hot, add the eggs and fry on medium heat for about 10 minutes with frequent stirring.

    You can serve this simple to make wonderful spicy meal as a side dish but I would recommend it as an appetizer served on a plate bedded with chopped lettuce.

     

  • Sweet & Sour Quail Egg Salad Recipe

    Ingredients for the Salad

    • 6 boiled quail eggs
    • 1 slice of toasted bread cut into squares
    • 1 lettuce chopped
    • 2 tomatoes chopped
    Ingredients for Sweet & Sour Dressing
    • 3 tbsp virgin olive oil
    • 1 tbsp white wine vinegar
    • 1 tbsp lemon juice
    • 1 clove of garlic chopped finely
    • 1 tbsp sugar
    • 1 pinch of salt

    Method of making the dressing

    Mix all ingredients in a suitable bowl or a bottle making sure that the sugar and salt is dissolved.

    Method of making the salad

    Hard boil the quail eggs (3minutes) and let them cool down before peeling the shell off (Note: Don't try to boil fresh quail eggs, you won't be able to peel them. Best to use 3 week old eggs for boiling). This will give you the time to chop the tomatoes, the lettuce, toast the bread and cut it into squares.
    Peel the quail eggs and cut them ino halves. Put the eggs, tomatoes, lettuce and the bread into a suitable bowl and drizzle the dressing over the lot. Mix well.

    The Sweet & Sour Quail Egg Salad is easy to make and great as an appetizer or as a side dish to a main meal.

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