Nifs Dilled Quail Eggs Recipes

BAKED SCOTCH QUAIL EGGS

Steps:

• Preheat oven to 200°C (400°F, gas mark 6).
• Boil water using a kettle or a pan.
• Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
• Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
• Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
• Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
• Take a piece of the pork mixture and flatten it in the palm of your hand.
• Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
• Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
• Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
• Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
• Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.

PICKLED QUAIL EGGS - DILL PICKLING

Steps:

• Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
• Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
• Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

NIF'S DILLED QUAIL EGGS

Steps:

• Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
• Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
• To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
• Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
• Garnish with fresh dill or chives.