Seaweed grilled quail eggs
- 12 quail eggs or more of your choice
- 1 tablespoon sesame oil
- 1 piece of seaweed
- Black pepper, salt, sweet and sour chili sauce.
- Use a brush to brush a small layer of cooking oil on a small cupcake mold to prevent sticking.
Crack the quail eggs into each mold. Cut the seaweed into small pieces.
- Sprinkle the quail eggs with a little salt, pepper and seaweed. I made 1/2 of the eggs sprinkled with seaweed and the other half just sprinkled salt and pepper to make the dish look more beautiful.
- Turn on the oven at 200 degrees Celsius, put the eggs in and bake for about 7 minutes. You need to be careful while baking, if you see that the eggs are slightly cooked and puffy, you can take them out and poke a toothpick into the yolks of each egg and then put it back in the oven to prevent the eggs from blowing up in the oven. Take out the cooked eggs, use immediately or sprinkle with a little more seaweed if you like. This dish is also very delicious with sweet and sour chili sauce.
Pumpkin wrapped in deep-fried quail eggs
- 1 piece pumpkin or small squash
- 1 tablespoon olive oil
- Salt and pepper
- 10 quail eggs
- 2 tablespoons flour or fried flour
- 1 egg
- 1 cup fried dough
- Cooking oil
- Boiled quail eggs peeled.
- Wash pumpkin, if it is a large piece, cut it into small pieces, put in a bowl, sprinkle with a little olive oil and sprinkle with a little salt and pepper. Put it in the cooking pot.
- Bring out the steamed squash, mash it with a spoon.
- Mix squash with a little flour or flour to increase the stickiness. Mix
- Take a little squash, press it flat, then put a quail egg in the middle, round it up. Roll in the breadcrumbs, then dip in the egg, then roll in the breadcrumbs.
- Put in a pan of hot oil. Repeat until all the eggs are gone.
- Fry for about 2-3 minutes until evenly golden. Remove to greaseproof paper. Serve with tomato sauce or soy sauce, chili sauce.
Quail eggs with spicy sauce
- 20 quail eggs
- 30g dried wood ear (optional)
- 1 small piece of ginger, peeled and minced
- 3-4 cloves of minced garlic
- 2 green onion
- Seasoning: 1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon soy sauce; 1 tablespoon sauteed chili or satay (this amount can also be adjusted to your family’s taste); 1 tablespoon cornstarch; 4 tablespoons peanut oil; few drops of sesame oil.
- Peeled ginger, peeled garlic, and chopped finely. Wood ear mushrooms soak in hot water until soft, take them out, cut off their legs, and then wash them again to make them clean.
- Hard-boiled quail eggs, peeled and set aside.
- Heat the oil in a pan with enough oil to cover the face, wait for the oil to boil, then drop the eggs in and fry them until golden, then remove to a plate lined with absorbent paper to drain excess oil.
- Then drain off the excess oil, leaving only a little smooth surface, heat the oil again, pour in ginger, minced garlic and sautéed chili (sati) into the pan.
- When the ginger, garlic, and chili are fragrant, add the wood ear mushrooms and stir-fry together.
- Add 150ml of boiling water to the pot, then pour in the quail eggs and stir well. Put all the seasoning ingredients including soy sauce, vinegar, and sugar in a small bowl, stir until the sugar is completely dissolved, then pour this mixture into the egg pan. Wait for the mixture to boil, then reduce the heat, simmer for about 8 minutes.
- Soup until the sauce dries up, leaving only a slightly thick layer, then add finely chopped green onions. Stir 2 tablespoons of water with 1 tablespoon of dry starch into a clump-free mixture, then pour into the egg pan, stir quickly for a moment until the sauce is even, add a few drops of sesame oil to increase the shine, stir a little more. turn off the stove.
Shrimp with quail eggs
- 200g black tiger shrimp (Clean, peeled, head removed, keep the tail)
- 2 kiwis
- 10 quail eggs, hard-boiled, peeled.
- 1,5 tbsp fruit jam (depending on taste, I used marmalade here)
- Seasoning: Olive oil, white wine, salt and 1 small piece of ginger
- Heat a pan with a little olive oil, add ½ tbsp of fruit jam, stir for a few seconds, then pour in the shrimp and saute.
- When the shrimp meat has turned golden yellow on both sides. Continue to season the remaining fruit jam, stir well.
- When the sauce is slightly boiling, it’s time to pour the bowl of quail eggs into the shrimp pan. Add a little white wine, ½ teaspoon salt and minced ginger and stir continuously for about 5 minutes over medium heat for the eggs and shrimp to absorb the flavor.
- Finally, add kiwi, stir gently for about 1 minute, then turn off the heat. Arrange shrimp on a deep plate or wide mouth glass, add a sprig of mint for eye-catching decoration.
Quail eggs in tomato sauce
- 10 quail eggs
- 30g tomato sauce
- 20g sugar
- 10ml vinegar (2 teaspoons)
- 10ml soy sauce (2 teaspoons)
- Half a bowl of flour
- After the quail eggs are boiled, put all the eggs in a sealed plastic box and shake vigorously to make the egg shells stamped. This method is very fast compared to breaking the shells one by one.
- Peel off the eggshell and drop the egg into the flour. The dry powder will cling lightly around the slightly damp egg whites.
- You pour a lot of oil into the pan, fry the quail eggs (rolled) until golden brown. Prepare the back of a bowl of ketchup for the next step.
- Do not put the eggs in and cook with tomato sauce right away, if you boil a lot of eggs, the shell will become soft and lose its toughness. First you boil the sauce until it thickens, then add the sugar and vinegar to the island to dissolve.
- When the sugar has just melted, quickly add the quail eggs and quickly stir the sauce around the eggs. You can reduce the heat to prevent the sauce from burning.
Quail egg cake
This dish is favored by the fragrant, greasy taste of quail eggs and the combination with minced meat, corn, … All have created an attractive dish.
- 12 quail eggs
- Laughing cow cheese 3 pieces
- Unsalted Butter 10 gr
- 2 sausages (depending on type)
- Green onions 15 gr
- Fry 15 gr
- Butter the non-stick pan. Then cut the sausage into bite-sized pieces and put it in the mold.
- Crack the quail eggs into the mold, then add dried shrimp, cotton balls, green onions and laughing cow cheese to the mold.
Bake quail eggs:
- Bake at 170 degrees Celsius for 10 minutes. Remember to turn on the oven 10 minutes before.
- When the cake is cooked, take it out of the oven, sprinkle cotton balls on it, add mayonnaise and chili sauce to the hot cake.
- Baked quail egg tarts with the fatty taste of cheese, the aroma of green onions combined with cotton balls, sausages and quail eggs are not only simple snacks but also very nutritious and attractive.
Seafood quail egg soup
This is a popular dish because of the convenience and attractiveness of the sweet, rich soup combined with the fragrant and fatty quail eggs. This is a dish suitable for everyone
- Quail eggs: 15 eggs
- Chicken eggs: 2 eggs
- Crab (or crab): 1
- Shrimp: 200g
- Shiitake mushrooms (or shiitake mushrooms): 30gr
- Corn: 1 fruit
- Carrots: 1 bulb
- Tapioca flour: 5 tablespoons
- Seasoning: 2 teaspoons
- MSG: 1/2 teaspoon
- Coriander: a few sprigs
- Ground pepper
- Prepare seafood quail egg soup
- Crab or crab you boil, separate the meat.
- Cooked shrimp, peeled and chopped.
- Mushrooms you soak bloom, then cut off the legs, cut into strips.
- Chopped carrots and coriander.
- Minced red onion and garlic.
- Thinly grate or split the kernels as you like.
Cook seafood quail egg soup:
- Put the pot on the stove, add 2 teaspoons of cooking oil, wait for the oil to boil, add the purple onion and garlic to the fragrant yellow.
- Continue to add mushrooms and carrots and stir-fry, then add crab meat and shrimp to them.
- After 2 minutes, you add a sufficient amount of filtered water with the corn, if there is broth with chicken bones, pork bones, vegetables, the better.
- Beat the eggs, wait for the water to boil, add the eggs, stir while stirring to melt the eggs.
- Finally, add the quail eggs, season with 2 teaspoons of seasoning, ½ teaspoon of MSG, stir to dissolve, boil again and then turn off the heat to complete the dish.