I often get puzzled looks when I talk about my quail and eating their eggs. People tend to be grossed out by them. I think this reaction is a testament to how removed we are as a society from our food sources. That people would turn their noses up at my quail eggs that come straight from my backyard, but so readily purchase chicken eggs from the store. My goal is to spread the word about the wonders of quail eggs and show that you really can do anything that you would do with a chicken egg!
Chickens are a wonderful option if you have the space and city ordinances allow it! I do not have either.. Quail are somewhat of a loophole. They are considered pets by most cities or not mentioned at all in ordinances. I wanted fresh eggs at home so I turned to quail! Best decision ever….
I wanted to share a bit about what I do with my quail eggs for those of you who are still skeptical. Of course you can cook them just like chicken eggs. I hard boil them, fry them (they’re great on burgers!), and pickle them.
Lately I have been trying out a few pickling recipes. The first one I made is more of a traditional dill.
Quail eggs only take about 2 minutes to hard boil. When they are finished, run cold water over them or submerge them in an ice bath. This helps with peeling.
2. Simmer the brine
I placed all my ingredients in a small pot and let it simmer for about 10 minutes.
3. Peel the eggs
I have become a pro quail egg peeler! It takes a bit of practice because the eggs are so small. But if you start at the larger end of the egg it is typically easier.
Place the peeled eggs in the jars and cover with simmered brine. Place your kid on and refrigerate. Allow the eggs to sit for about a week or until desired flavor is achieved.
1 tbs Minced Garlic
2 c vinegar
2 tsp pepper
2 sprigs fresh dill
1 pinch of sugar
1tsp onion powder