I saw these quail eggs at the Chinese supermarket and they were so cute, I couldn’t resist. You can treat them similarly to chicken eggs. Just adjust cooking time because they’re much smaller. To hard-boil the quail eggs (without getting the green tinge), dunk them in boiling water for 3 minutes, rinse with cold water, then peel.
As with most salad recipes, here are the ingredients, but no measurements, use the amounts you want: romaine lettuce, cherry tomatoes, crumbled cooked bacon, hard-boiled quail eggs.
Creamy Curry Dressing
3-4 servings
- 2 tablespoons mayonnaise
- 2 teaspoons honey dijon mustard
- 1 rounded teaspoon apple cider vinegar
- 1/2 – 1 teaspoon curry powder (depending on how strong yours is)
Stir together ingredients. That’s it.
I love quail eggs. Which reminds me, it’s been a long, long time since I’ve had them. I used to gorge on them, picking them out in noodle dishes.
That creamy curry dressing looks like gold!
The Quail eggs are so cute! I’ll have to give them a try! I’ll also have to tell my husband they’re tiny chicken eggs from mini Chickens that lay spotted eggs! Do they taste like chicken eggs? Or do they have a different flavor?
JS, don’t gorge too much. I think they are high in cholesterol.
Kelley, they taste like chicken eggs. The hard-boiled quail eggs are more tender though….you can just pop ’em whole.
My favorite nicoise salad has hard boiled quail eggs. I like poaching them as well. At my sushi restaurant in SF, they make an oyster with a quail egg on top along. YUMMY the dressing looks delicious.
Manger la ville, the oyster with the quail egg on top sounds so good! I want it =(
I’ve always been taught to cook eggs starting in cold water and then bring them to a boil to decrease cracking and leaked egg-white; the shock of going from cold to boiling can break the egg shell.
Bill, I was taught both methods in culinary school and don’t really have a preference (since I don’t usually break my eggs either way) but for quail eggs, I think starting from cold may end up over-cooking.
BTW, quail egg shell is very strong. I don’t know if you can see the one that was a bit cracked in the picture but that didn’t crack from boiling. It was already broken because I dropped it on the floor. It still stayed mostly in tact though.
The deliciousness of the dish has rendered me inarticulate. It’s just looks so good!
TS, thanks for such a generous compliment.