The eggs of the smallest European game bird, the diminutive quail, are about the size of a very large olive, with an attractive brown speckled shell. They have a higher proportion of yolk to white compared to a hen’s egg, and a slightly stronger flavour, but can be treated in much the same way.
They are a common ingredient in Japanese bento boxes, and soft-boiled quails’ eggs are a popular canapé in this country, often paired with celery salt. They may also be used hard-boiled and as a garnish.
Quails' eggs can be quite tricky to shell so allow extra time to complete this fiddly task.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.