Quail eggs, best way to cook them?

[soad]

So that the Mrs is at least likely to try them also (egg shell off)?

Feels wrong to omelette them, but I’m open to all most suggestions?

They look like a right beauties (ignore my meaty palm).

[Melman Giraffe]

Shells tend to be very tough, but i use a sharp knife to crack them open and fry them in butter. They are great for tapas such as black pudding on top of a crouton with chilli and a fried Quails egg. Jamie oliver done this a few years ago as a breakfast Tapa and its delicious

similar to this

http://holafoodie.com/recipe/cojonudo-cojonuda/

[21TonyK]

They make lovely poached eggs if you can still find some decent asparagus to go with them.

[hacksaw]

Mini Scotch eggs all the way.

[craigjm]

hacksaw said:

Mini Scotch eggs all the way.

this

[thebraketester]

Soft boiled with celery salt. Lovely

[Mobile Chicane]

A good tablespoon of vinegar in the cooking water will make them easier to peel.

Peeling soft boiled quail eggs for 'scotching' is the fiddliest job ever.

[soad]

Many thanks for all the replies, we’re not having them today. Probably will end up gently fried (in butter) as part of a breakfast.

[LaurasOtherHalf]

God I hate peeling those things

[Douglas Quaid]

Fried in butter for sure. I like to have a load on some nice bread. Love them, not had them for ages though. Use a sharp knife to crack them.

[akirk]

they are easy to peel…
soft boil
roll them gently on a hard surface
the shells will crack and separate from the egg, easy to peel

[48k]

craigjm said:

hacksaw said:

Mini Scotch eggs all the way.

this

This all day long. I make them with venison and use panko breadcrumbs. Trickiest things are getting the shells off the eggs and the cooking time to leave the yokes runny.

[Mobile Chicane]

48k said:

craigjm said:

hacksaw said:

Mini Scotch eggs all the way.

this

This all day long. I make them with venison and use panko breadcrumbs. Trickiest things are getting the shells off the eggs and the cooking time to leave the yokes runny.

You will get a neater result if you chop the mince meat finer. Also double crumb, so flour -> beaten egg -> panko -> beaten egg -> panko.

[48k]

Mobile Chicane said:

48k said:

craigjm said:

hacksaw said:

Mini Scotch eggs all the way.

this

This all day long. I make them with venison and use panko breadcrumbs. Trickiest things are getting the shells off the eggs and the cooking time to leave the yokes runny.

You will get a neater result if you chop the mince meat finer. Also double crumb, so flour -> beaten egg -> panko -> beaten egg -> panko.

Double crumb is too thick. Rustic is good - don't want a fine mince on the venison or it gets too dense.

[Mobile Chicane]

48k said:

Double crumb is too thick. Rustic is good - don't want a fine mince on the venison or it gets too dense.

Mince only gets dense if you overwork it.

[48k]

Mobile Chicane said:

48k said:

Double crumb is too thick. Rustic is good - don't want a fine mince on the venison or it gets too dense.

Mince only gets dense if you overwork it.

They get dense because you can pack more in because it's minced too finely. I like them rustic. You might not. Everyone's different.

[Mobile Chicane]

48k said:

They get dense because you can pack more in because it's minced too finely. I like them rustic. You might not. Everyone's different.

Mince gets dense when you overwork it. The proteins break down and it becomes 'fibrous'. Try this some time if you don't believe me. Take a ball of mince and smash it like a ginger stepchild. Form into a patty, cook and compare the texture with an unsmashed version.

[48k]

Mobile Chicane said:

48k said:

They get dense because you can pack more in because it's minced too finely. I like them rustic. You might not. Everyone's different.

Mince gets dense when you overwork it. The proteins break down and it becomes 'fibrous'. Try this some time if you don't believe me. Take a ball of mince and smash it like a ginger stepchild. Form into a patty, cook and compare the texture with an unsmashed version.

Not sure why you're trying to pick an argument when you're actually agreeing with me. If the venison is minced finely it gets compacted more easily when you compress it around the egg to ball it up. That's fine if you like that and think it's "neater". I like my scotch eggs less dense and more rustic. I don't need to be talked down to, just accept that some people might not like the same things you do.

[Mobile Chicane]

48k said:

Mobile Chicane said:

48k said:

They get dense because you can pack more in because it's minced too finely. I like them rustic. You might not. Everyone's different.

Mince gets dense when you overwork it. The proteins break down and it becomes 'fibrous'. Try this some time if you don't believe me. Take a ball of mince and smash it like a ginger stepchild. Form into a patty, cook and compare the texture with an unsmashed version.

Not sure why you're trying to pick an argument when you're actually agreeing with me. If the venison is minced finely it gets compacted more easily when you compress it around the egg to ball it up. That's fine if you like that and think it's "neater". I like my scotch eggs less dense and more rustic. I don't need to be talked down to, just accept that some people might not like the same things you do.

Chef here. Not picking an argument. Merely 'guiding'.

This may not help you, but it might someone else.

[48k]

Mobile Chicane said:

48k said:

Mobile Chicane said:

48k said:

They get dense because you can pack more in because it's minced too finely. I like them rustic. You might not. Everyone's different.

Mince gets dense when you overwork it. The proteins break down and it becomes 'fibrous'. Try this some time if you don't believe me. Take a ball of mince and smash it like a ginger stepchild. Form into a patty, cook and compare the texture with an unsmashed version.

Not sure why you're trying to pick an argument when you're actually agreeing with me. If the venison is minced finely it gets compacted more easily when you compress it around the egg to ball it up. That's fine if you like that and think it's "neater". I like my scotch eggs less dense and more rustic. I don't need to be talked down to, just accept that some people might not like the same things you do.

Chef here. Not picking an argument. Merely 'guiding'.

This may not help you, but it might someone else.

Likewise.

This is not helping the OP in the slightest however. So I shall bow out and let you have the last word as you're coming across as that sort of person.