I did not grow up in a hunting and/or fishing family. My daddy was a reader and a gardener. I don’t remember any daddies who hunted, at least among my friends. I’m sure there were plenty as my hometown was near the mountains, close to rivers and streams and not too far from the ocean. But the closest we got to fresh was going down to the one-armed man’s icehouse and seafood store. I remember seafood as shrimp.
I’ve been exposed to and learned about fishing since marrying Terry. He even outfitted me in fly-fishing gear for Christmas one year. (No need to say more, ladies, is there?) I’ve been once in 10 years, but love that he had such high expectations. He belonged to a hunt club when we married, but it turns out it was mostly because one of the members was a chef for the Viking organization, and Terry does love to eat! He may have taken a gun with him and I know he had camo gear, but truth be told, it was supper he really looked forward to.
A few years ago he came home with fresh quail (bought, not hunted), and I decided to cook smothered quail. It was awful, and I have shied away from that bird every since. That was until my friend, Andy, asked if I knew anyone who could pickle quail eggs. “Oh, choose me!” I said enthusiastically. “I can pickle anything.”
Here I sit two days after starting the process. He brought me 200 fresh eggs. I brought them to a boil and cooked for three minutes. Then I plunged them into cold water. I put the eggs in a large plastic bowl and covered them with white vinegar. I read up on this, and it dissolves the calcium in the shell and leaves it pliable. One place said to soak overnight; another said not longer than three hours or they would get too soft and vinegary tasting. So, I went with three hours. The shells were very soft and easy to peel. Still, it was 200 eggs. (Have I mentioned that?) Well, to be honest, it was 200 minus two for Terry’s tuna salad, and four that broke.
I chose a brine that used liquid crab boil, mustard seed, pickling spice, garlic and hot pepper. Oh, and vinegar. I did the canning technique, and they are now resting on my counter. I’ll let them pickle for a week or so before tasting.
I love the idea of quail eggs, so cute and small. The taste is really like a chicken egg to me. You can do anything with them that you would with a large egg: poach, fry, scramble, boil, make adorable deviled eggs and so forth. How about cutting a piece of bread with a 3-inch cookie cutter and make a mini toad-in-the-hole?
Below are some other ideas that sound fun. Remember, you can substitute chicken eggs if you like.
QUAIL EGGS WITH TOASTED SESAME SALT
3/4 cup sesame seeds
1 teaspoon coarse salt
48 quail eggs or 12 chicken eggs
(Source: epicurious.com)
MINI SCOTCH QUAIL EGGS
Makes 12 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
(Source: imafoodblog.com)
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