Learning how to use quail or quail eggs in cooking is a great skill that not only gives delicious flavor, but also huge nutritional benefits. Check out these tips to cooking with quail and try some favorite recipes.
Most cooks don’t consider bringing quail or quail eggs into their home kitchen, but they should!
While traditional chicken eggs are usually used for deviled eggs, avocado toasts, or salads, imagine the same recipes, but with quail eggs. The result are dishes with beautiful eggs, that are more appropriately bite-sized.
Plus, quail eggs have five times the amount of iron and potassium of chicken eggs. They are also known to help with digestion and even build up the immune system.
The next time you make deviled eggs, try with quail eggs for a beautiful presentation and a bite that is much more manageable, like this recipe from Manchester Farms Quail.
- 6 quail eggs
- ½ teaspoon coconut vinegar
- ¼ teaspoon favorite mustard
- Salt & Pepper to taste
- Cut chives to garnish
- Boil eggs with vinegar water for 4 minutes.
- Place boiled eggs in ice bath for 5 minutes and peel.
- Slice eggs and separate yolk and whites. Mix yolk, coconut vinegar, mustard, and salt and pepper. Add mixture to piping bag (or plastic bag with cut tip) and bill eggs.
- Add slice of chive to each egg for garnish.
Manchester Farms is the oldest quail farm in the United States, raising the poultry since 1974. Based in South Carolina, the business is now run by the second generation. Here are some of their tips to cooking quail. Our favorite part? No matter which method you use, most quail can be cooked in only about ten minutes.
Switch Up Your Wings
Quail legs make a perfect appetizer that feel much more gourmet than chicken. Grill or cook on the stovetop for about three to five minutes.
Shutterstock: B. and E. Dudzinscy
Leave it Whole
For a beautiful presentation, leave quail whole and stuff just like a turkey. However, before roasting, be sure to sear on high heat first to lock in its moisture and flavor.
Keep it Moist
To help keep the bird from drying out, baste with butter or sauce while it is cooking or even wrap in bacon or pancetta.
Serve with Tannins
Because quail is a very gamey tasting bird, which we love, it should be paired with a wine that has strong tannins to help refresh your palate.
Simple and satisfying, quail lend a touch of class to any meal. In this recipe from Manchester Farms, the birds are “spatchcocked” after the backbone and two end joints from each wing are removed, leaving only the drummettes, the bird is opened and flattened.
- 4 whole “spatchcocked” quail
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 to 2 tablespoons fresh rosemary leaves
- Salt and freshly ground black pepper to taste
- Sliced lemon, to garnish
- Salt & Pepper to taste
- Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.
- Heat a gas or charcoal grill until hot.
- Place quail skin side down and grill just until skin is nicely browned, 1 to 1 1½ minutes, then turn, close lid, and continue grilling until cooked through, 2½ to 3 minutes.
- Remove and serve with lemon slices.
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