Here are a sampling of our favorite tasty recipes to enjoy WoodBottom Quail Farms quail and quail eggs.
Pickled Quail Eggs
WoodBottom Quail’s very own Pickled Quail Eggs recipe! A little on the sweet side, these eggs are so delish! You’ll want to eat the entire jar!
- 12 dozen WoodBottom Quail Farms quail eggs
- 6 cups vinegar
- 3 cups sugar
- 30 whole cloves
- 2 tsp pickling spice
- 2 tsp salt
Directions: Place eggs into pot and cover with two inches of water. Bring to a rolling boil for three minutes, stirring frequently. Remove from heat and run eggs under cold water, then peel the eggs. Bring vinegar, salt, sugar, cloves, and pickling spice to a light boil for ten minutes. Add eggs to sterilized jars and cover with strained vinegar mixture. Process jars in a hot water bath, boiling for 20 minutes. Let sit 5 minutes before moving to a towel. Let stand 12-24 hours before moving. Best if left a few days before eating.
*The USDA does not recommend home canning eggs. They do recommend refrigerator storage for eggs*
Southern Stuffed Quail
A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.
- 8 quail, cleaned and split lengthwise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped carrots
- 2 tablespoons finely chopped celery
- 1 clove chopped fresh garlic
- 2 1/2 tablespoons fresh bread crumbs
- ground black pepper to taste
- 1 tablespoon bacon drippings
Preheat the oven broiler.
In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).
How To Boil Quail Eggs
Learn how to boil and easily peel quail eggs.
- 10 quail eggs
Once cracks have formed, place the eggs in water. Water will seep into the space between the eggs and their thin skin, making them easy to peel.
The thin skin of the quail eggs is quite firm, so they are easy to peel.
Now the eggs are cleanly peeled. Remove any thin skin stuck to the eggs in the water.
Smoked Salmon & Quail Egg
Tuck in this pintxos-inspired topped bread dish for a flavour of San Sebastian in northern Spain
- 6 quail eggs, at room temperature
- 14oz smoked salmon
- 6 anchovies in olive oil, drained
- 12 chunky slices of baguette
- 3 tbsp mayonnaise or aïoli
You will need –
- 12 cocktail sticks
Put a pan of water on to boil. Put the eggs in a small sieve and, as soon as the water reaches a rolling boil, lower the eggs into the water. Turn the heat to a gentle simmer and set the timer for 3 mins.
Meanwhile, prepare a bowl of iced water. Drain the eggs and immediately tip into the water to cool. Carefully peel them and cut in half lengthways. Cut the smoked salmon into 1 inch strips and cut each anchovy into 4 slivers.
Spread the bread with the mayonnaise or aïoli. Top with a swirl of salmon, a halved quail’s egg and 2 slivers of anchovy. Push a cocktail stick through each piece of bread to hold it all together, sprinkle over some black pepper and serve.
Quail Eggs with Caviar
A decadent pairing of fish and fowl for a classy hors d’oeuvre.
- 12 quail eggs
- 1 baguette, cut into 24 slices
- 8 ounces American black caviar
Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.
This simple quail recipe calls for only five ingredients, including salt and pepper.
- 8 quail, dressed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 bacon slices
- 2 tablespoons butter or margarine, melted
Sprinkle quail with salt and pepper, and wrap with bacon slices. Place, breast side down, in a roasting pan. Brush with melted butter.
Bake at 425° for 10 minutes; reduce heat to 325°, and bake, covered, 40 to 45 minutes or until done. Let stand 5 to 10 minutes before serving.
Grilled Quail with Miso
Quail with an Asian twist
- 3/4 cup white miso (soybean paste)
- 1/3 cup sake
- 3 tablespoons sugar
- 4 scallions, white and light green parts only, chopped
- 1 tablespoon vegetable oil
- 12 semi-boneless quail (about 2 1/4 pounds)
Combine the miso, sake, sugar and scallions in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Let cool, then transfer to a large bowl and whisk in the vegetable oil.
Pat the quail dry. Add to the bowl with the miso mixture and toss; cover and refrigerate 1 hour.
Preheat the broiler. Line a shallow baking pan with foil. Arrange the quail in the pan in a single layer. Broil, rotating the pan as needed, until the quail are browned in spots and cooked through, about 8 minutes per side.
Mini Scotch Eggs
- 12 quail eggs
- 1 cup flour
- 1 cup panko crumbs
- 1 large egg
- 3/4 cups hot Italian sausage or sausage of choice (casings removed)*
- vegetable oil (for frying)
- Mustard for dipping
Place flour in a wide shallow bowl and panko in another wide shallow bowl. Divide sausage into 12 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay an egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
Whisk your large egg in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in panko to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
Attach a deep-fry thermometer to side of a heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.
Sesame Quail Eggs
Hard-boiled quail eggs in a mixture of water, soy sauce, and sugar.
- 16 quail eggs
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Asian sesame oil
Generously cover eggs with cold water in a small heavy saucepan and bring just to a boil. Remove from heat and let eggs stand, covered, 5 minutes. Drain off water, then run cold water over eggs, cracking shells against side of pan.
Peel eggs and return to saucepan. Add water (1/2 cup), soy sauce, and sugar.
Simmer, shaking pan occasionally, until most of liquid has evaporated, about 20 minutes.
Remove from heat and stir in sesame oil. Serve at room temperature.