Quail Eggs With Olive Paste Recipes

HERB-ROLLED QUAIL'S EGGS

Herb-Rolled Quail's Eggs image

Provided by Food Network

Time 1h23m

Yield 2 dozen

Number Of Ingredients 4

Ingredients

24 fresh quail eggs
Olive oil, for rubbing
3 to 4 tablespoons za'atar
Fleur de sel (sea salt)

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.

QUAIL EGGS WITH OLIVE PASTE

Quail Eggs with Olive Paste image

Can be prepared in 45 minutes or less.

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 4

Ingredients

12 quail eggs (available at specialty food shops) plus additional for garnish if desired
1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty food shops and some supermarkets) for topping the eggs
24 drained bottled capers, patted dry
thyme branches for lining the platter plus 24 sprigs for garnish if desired

Steps:

In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled. Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs. Garnish the egg halves with the thyme sprigs.

CHORIZO & QUAIL EGGS

Chorizo & Quail Eggs image

Having a Tapas party? Put these on your list of must-haves. I get my quail eggs online, average price is $12 a dozen but worth every penny for the ohhs and ahhs you receive. Posted for ZWT3

Provided by Julie Bs Hive

Categories Meat

Time 13m

Yield 12 toasts

Number Of Ingredients 7

Ingredients

12 slices French bread, sliced on the diagonal
12 slices chorizo sausage (ready-to-eat)
olive oil
12 quail eggs
mild paprika
salt and pepper
flat leaf parsley (to garnish)

Steps:

Preheat the broiler to high. Arrange the slices of bread on a baking sheet and broil until golden brown on both sides.
Cut the chorizo slices to fit on the toasts. Set aside.
Heat a thin layer of olive oil in a large skillet over medium heat until a cube of bread sizzles. Break the eggs into the skillet and cook, spooning the fat over the yolks, until the whites are set and the yolks are cooked to your liking.
Remove the fried eggs from the skillet and drain on paper towels. Immediately transfer to the chorizo-topped toasts and dust with paprika. Season to taste. Serve immediately.

Nutrition Facts : Calories 189.6, Fat 2.9, SaturatedFat 0.7, Cholesterol 76, Sodium 402.4, Carbohydrate 33.2, Fiber 1.9, Sugar 0.2, Protein 6.8

OLIVE PASTE

Olive Paste image

Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Provided by Sharon123

Categories Vegetable

Time 10m

Yield 3/4 cup, about

Number Of Ingredients 7

Ingredients

1 cup olive, pitted (such as Nicoise, Kalamata, or green olives)
1/4 cup capers, rinsed
2 small garlic cloves
2 teaspoons chopped fresh thyme leaves (or 1/2 tsp. dried)
1 -2 tablespoon extra virgin olive oil
freshly milled black pepper
fresh lime juice

Steps:

In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
Add the olive oil while the food processor is running.
Season with black pepper and add the lemon juice(and thyme if using fresh).
Enjoy!

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