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 Quail
eggs are available for sale.
As a side-line to our business we also breed Japanese
quail especially for the purpose of providing quail eggs
for the gourmet market.
Our birds are important to us and we provide them with
the best of nutrition. This is evident in the very healthy
orange colour of our quail egg yolks.
Eggs are sold by the dozen in clear plastic packs.
Price: $5 per dozen plus GST.
These eggs are not suitable for hatching.
Click to display a printable price list (PDF file 103kb)
WHAT YOU MIGHT LIKE TO KNOW ABOUT QUAIL EGGS
- Quail eggs have a higher yolk to white ratio than
hen eggs and a stronger creamier flavour. They have
a soft outer shell with a tough inner membrane. Like
all eggs the newer they are the harder they are to peel.
All eggs peel easier if they are about 1 week old.
- Apparently Quail eggs have many health benefits -
Google - a wonderful source of information.
- There are many comments and hints on how hard these
little eggs are to peel, however done properly they
are very easy to peel.
- Quail eggs can be used in the same way as all other
eggs. However being small they are fantastic for canapés,
cocktail nibbles or salads.
- Quail eggs are not hard to peel … boil 2 mins
then peel immediately by putting eggs in bowl of cold
water, crack the round end of the egg and peel off the
shell and tough membrane together.
- Perfect kid-size snacks so don't forget to offer them
to children.
- Sprinkle boiled quail eggs in a little celery salt
and pop whole straight into the mouth.
- Approximately five quail eggs equal 1 regular chicken
egg.
- At a party boil them and leave whole in a bowl for
visitors to crack and shell themselves.
- Add cooked Quail eggs to antipasto platters and salads
- including Caesar salad.
- For a simple egg salad, add boiled Quail eggs to mayonnaise
and add a little Wasabi or curry powder.
- Serve pickled Quail eggs with toothpicks on a platter.
The first thing people want to know is how to cook Quail
eggs so here is your information to get you started...
COOKING QUAIL EGGS
Hard boiled:
- Bring water to the boil
- Add eggs
- Boil for 2-3 mins
- Plunge into cold water, peel immediately…. DON'T
leave it too long before you peel.
- Crack the round end of the egg where you will find
the air sack …
- Peel the membrane and shell at the same time, the
shell will come away very easily.
- Peel, rinse and allow to dry
Soft boiled:
Apply the same method as above just shorten the time
they are boiling for approx 1 ½ minutes.
Fried Quail eggs:
Due to the fragile nature of the shell and tough membrane
of the egg you will need to crack your egg using a sharp
knife.
Fry for as long as you like your yolks, the choice is
yours.
Poached Quail eggs:
Poach as a hen egg or better still poach them in round
silicone ice cube trays; the little eggs keep their shape
beautifully
ORDERING
Phone: 03 312 0224 or 027 6719356 or email: woodfieldgamesbirds@xtra.co.nz.
We have gate sales... please ring first.
We use a courier to dispatch our eggs overnight throughout
New Zealand. We can deliver to businesses in the Christchurch
area.
Small orders of 1 - 7 dozen - we are happy to dispatch
smaller orders, however as we live out of town a small
order could only be dispatched to coincide with larger
orders going to the Courier Depot.
QUAIL EGGS ON A PEA MASH - Very attractive nibbles.
 Bright
green pea mash, tops dark rounds of pumpernickel bread,
with crisp prosciutto or ham and quail egg.
Serve with drinks. [Makes 12]
- 6 Quail eggs
- 200g frozen peas
- 4x slices prosciutto or shaved ham sliced small
- 50g rocket leave or alternatively use 1 tsp crushed
garlic
- 150g cream cheese
- 1 T olive oil
- Sea salt/pepper
- Pumpernickel breads or crostini
Cook quail eggs for 2mins in boiling water, drain and
cool in pot of cold water. Peel and cut in half
Cook peas in simmering salted water for two minutes, drain
and cool under cold running water. Reserve 1 Tablespoon
of peas for decoration.
Heat oven to 200 c, cut prosciutto into 12 small pieces
and bake for 3 mins until crisp/or use shaved ham.
Whiz peas, rocket, cream cheese, olive oil, salt &
pepper in a blender until smooth and bright green.
Use small cookie cutter to cut bread into small rounds,
put a splodge of green pea mash on the bread, top with
prosciutto and ½ quail egg. Add two/three reserves
peas and scatter with pepper. Serve.
QUAIL EGGS WITH SESAME SALT DIP
 Ingredients:
- 3/4 cup sesame seeds
- 1 teaspoon coarse salt
- 48 quail eggs
Preparation:
Preheat oven to 350°F.
In a baking pan spread seeds evenly and toast, stirring
once halfway through toasting, until deep golden, about
12 minutes. Cool seeds and in a food processor pulse with
salt until coarsely ground. Sesame salt may be made 2
weeks ahead and kept, covered, at room temperature. Or
purchase ready-made seasoned salt.
In a saucepan cover eggs with cold water by 1 inch and
bring to boil 2- 3 minutes. Remove pan from heat and cover
with cold water cracking shells against side of pan. Peel
eggs. Eggs peel easy if you start from top [round end
of egg] and under cold water. Serve eggs with sesame salt
on a platter with little bamboo toothpicks. Leave some
eggs in their shell for decoration.
SCOTCH EGGS - QUAIL
Great as nibbles or canapé at a dinner party and
perfect for a picnic.
 Ingredients:
- 12x Quail eggs
- 6x Spicy Italian or Pork/Fennel [good quality sausages]
and remove skins
- 150g breadcrumbs or Japanese breadcrumbs [Panko]
- 2x medium eggs, beaten
- Salt & black pepper to taste
- Plain flour for coating
- Vegetable oil for shallow frying
Preparation:
Heat water to boiling point, and cook eggs for 2 minutes.
Remove and plunge eggs into a bowl of cold water as quickly
as possible. Peel immediately
Divide sausage meat into 12 even balls and form into an
egg shape around the quail eggs.
Put flour - beaten egg - breadcrumbs into three separate
bowls
Roll the scotch eggs in flour, gently tap off excess,
then roll in the beaten egg and finally in the breadcrumbs,
pressing them on firmly.
If needed put in the freezer for 5mins to harden breadcrumb
coating then dip in egg/breadcrumbs again
Pan fry for 2-3 minutes until golden brown, just make
sure oil covers the eggs.
Serve hot or cold with a selection of chutneys.
QUAIL EGG AND FENNEL SAUSAGE ROLL
Ingredients:
- 10x Quail eggs, hard boiled plus extra for garnish
- 4-6 good quality, uncooked flavoured sausages, e.g.
pork/fennel or spicy Italian
- ½ tsp nutmeg
- 1/4 C finely chopped parsley
- ½ Tb each salt and ground pepper
- 1 tsp lemon zest
- 2Tb Dukkar to coat
Preparation:
Preheat oven to 200
Peel hard-boiled eggs.
Cut uncooked sausages in half and squeeze meat into bowl.
Add all other ingredients except Dukkar and mix well with
hands.
Lay large piece of foil on bench and place sausage mixture
on top. Flatten into rectangle about 30cm x 6cm.
Lay eggs lengthways in a line across the middle of the
rectangle. Make sure eggs are touching so there are no
gaps. Carefully fold sausage meat over eggs and shape
into a log. Roll log in the Dukkar and coat evenly. Firmly
wrap in foil, tucking ends under to seal lightly.
Place on baking tray and bake 20 mins. Allow to rest 5
mins, remove foil.
Alternatively if you have a pan big enough pan;
coat the sausage meat and fry as per Scotch Egg recipe
above, using 2 pair of tongs to turn roll.
Cut into 1 - 2 cm thick slices, serve warm or cold with
plum sauce and accompany with extra hard boiled eggs for
garnish
QUAIL EGGS ON BLINIS
12x Blinis - Note: To make life easier you can
use store bought Blinis instead of making your own, warm
them through in 350 deg oven before assembling.
 Ingredients
for blinis:
- 175g strong plain flour
- large pinch salt
- 1tsp easy-blend dried yeast
- 1 medium egg, separated
- 200ml tepid water
- 200ml milk
- 2tbsp olive oil
To serve:
- 2tbsp fresh chives, snipped
- 300ml sour cream
- 12 quails' eggs, hard boiled and peeled and cut in
half
Preparation:
1. To Make Blinis -Sift the flour with the salt
into a bowl, then stir in the yeast. Whisk the egg yolk
with the water and stir into the flour mixture. Whisk
the egg white until stiff, but not dry, and fold into
the mixture to make a batter. Cover the bowl and leave
to stand for 30 minutes.
2. Heat the milk until just beginning to steam, then beat
into the batter. Cover and leave for a further 30 minutes
or until well risen and bubbly.
3. Heat a frying pan you have wiped with a piece of kitchen
paper dipped in olive oil. Drop dessertspoonfuls of batter
about 6cm (2½in) in diameter. into the pan. Cook
for 1 to 2 minutes on each side until cooked through and
golden.
4. Cook the remaining batter, wiping the pan with a little
more oil as necessary.
To Assemble
Stir the chives into the sour cream. Spoon a little cream
on to each blini and top with a halved quail egg.
Decorate with a little caviar chopped chives.
DEVILLED QUAIL EGGS WITH BLACK CAVIAR
This hors d'oeuvre is very colourful. Each tiny quail
egg sits snugly on a little round brioche toast and requires
only a pinch of caviar to complete the picture.
 Ingredients:
- 1 French bread stick, cut into slices
- 2 tablespoon minced shallot
- 1 teaspoon fresh lemon juice
- 20 quail eggs
- 2 tablespoons crème fraîche
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 30 grams caviar
- 4 or 5 fresh chives, snipped into pieces about 12mm
long
Preheat the oven to 180 C.
Preparation:
Using a small cookie cutter cut out rounds of bread,.
Using your finger and thumb, pinch a small indentation
about into the center of each round of bread (these will
hold the quail eggs).
Place the rounds on a baking sheet/tray and bake until
golden brown, 10 to 12 minutes. Remove from the oven and
set aside.
In a medium bowl, toss together the shallot and lemon
juice. Set aside.
Place the quail eggs in a medium saucepan and add cold
water. Bring to a boil over high heat, then reduce the
heat to medium-low and cook the eggs for 3 minutes to
hard-boil. Remove from the heat, Let the eggs stand in
cold water for 5 minutes, crack the eggs and peel away
their shells, starting at the round top end of each egg.
Set the eggs on paper towels to dry. Using a sharp paring
knife, cut each egg in half lengthwise. Remove the yolks
with the tip of the paring knife or a very small spoon
and place them in the bowl with the shallot and lemon
juice mixture. Set the empty egg-white halves aside.
Add the crème fraîche, mustard, salt and
pepper to taste to the yolks. Using a fork, mash the yolks
until a thick paste forms and all the ingredients are
well combined.
Using a very small spoon or the tipe of a dinner knife,
fill the cavity of each egg-white half with the yolk mixture.
If necessary, gently tamp the mixture down with your thumbs.
Set each filled egg half in the cavity of a toasted brioche
round.
Place a tiny dollop of caviar on top of each egg. Garnish
each with a chive.
QUAIL EGGS IN PROSCIUTTO CUPS - Fantastic as part
of a brunch
 Ingredients:
- Thin slices of prosciutto
- 12 quail eggs
- Freshly ground black pepper
Preheat oven to 180-200 deg. Spray a 12 cup mini muffin
tin with cooking spray.
Line muffin cups with prosciutto
Crack quail egg into centre of each muffin cup and bake
for approx 6 minutes or until egg whites are just set.
Remove and season with pepper
Optional ….. add a dollop of caviar
These cuties can also be set on top of a small square
of buttered, toasted, grainy bread. Press thumb into centre
of each piece of toasted bread to make an indent, then
sit the little cup in the indent.
Alternative Option……. Mini Bacon and Egg Pies…..
line mini muffin cups with savoury short crust pastry
[or purchase savoury short crust shells] and make mini
bacon and eggs pies ….
- Chop bacon into small pieces
- Whisk a little milk and egg together in jug, season
with salt & cracked pepper
- Slice a small cherry tomato
- Parsley, chopped finely
- I quail egg per cup
Place bacon in pastry case. Pour in a little of the milk
mixture. Crack quail egg on top, place slice of tomato
on top.
Bake in oven 200deg.
Remove and sprinkle with parsley.
Click here for
a printable view of these recipes (PDF file).
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