Curried Quail Eggs Recipes

CURRIED QUAIL EGGS

Steps:

• In a microwave save container, combine bouillon, curry powder and water.
• To avoid "explosion" of the boiled eggs, pluck them with a pick and put in the bowl of curry seasonings. Cover and microwave for 1 minute.
• Let cool in seasonings, turning over for even coloring.

HERB-ROLLED QUAIL'S EGGS

Steps:

• Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling.
• Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.

GARLIC-CURRY PICKLED EGGS

Steps:

• Place eggs in a clean glass container with the Bermuda onion.
• In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
• Bring to a boil, then let sit for about 15 minutes.
• Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
• Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).

DEVILED QUAIL EGGS

Steps:

• 1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
• 2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.

CURRIED STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
• Just before serving, garnish eggs.

LEMON-AND-DILL DEVILED QUAIL EGGS

Steps:

• Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
• Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
• Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.