Pickled Quail Eggs

pickled quail eggs

Pickled Quail Eggs

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

The quail is a group of small game birds that belongs to the same family (Phasianidae) as partridges, quails and pheasants and allies. At least, that’s true for the quail we see in Cyprus, the Middle East and Europe; what are called quail in North America are from a completely different family. The quail who lay the eggs we sell came originally from the eastern Mediterranean (including Cyprus) and they have a lovely, delicate flavour and a high proportion of its weight is lean meat. Quail are raised, though, at least as much for their eggs as for to be eaten themselves.

It isn’t only in Europe that quail eggs are a delicacy, the Japanese actually enjoy them raw. There are also, though, places where they’re treated a bit more cavalierly – in parts of South America you may find one served on your burger.

To pickle them, quail eggs are hard boiled and then cooled, ideally in ice water, before being peeled and pickled. The choice of pickling spices and addition of vinegar are what mark out a truly great pickled quail egg from something quite ordinary.

What should you do with them when you get them? Well, they make a nice hand-me-round at a cocktail party, along with cheese straws, little vol-au-vents and the sort of little toasts that inspired the Kingston Trio’s catchy little number back in the very early 1960s, “How about them Hors D’oeuvres, ain’t they sweet? Little piece of cheese and a little piece of meat!”

But that isn’t the only use for pickled quail eggs. Salads are an obvious place to use them, and a watercress salad seems to lend itself particularly well to the taste of a pickled egg. Whisk up some of the pickling juice with Dijon mustard, salt, black pepper and a little olive oil and toss the watercress in it to serve with the eggs. It’s not just a delicious salad; for people unfamiliar with quail eggs in this context, it will be a talking point. Use them in a salade nicoise – the taste contrast with the salad’s tuna, cold boiled new potatoes and dressing is outstanding.

And they’re great devilled – cut in half and pop the yolks out into a bowl and mash them with mayonnaise, mustard (choose a mustard that’s yellow, because that’s the colour you want, but not too hot) and a little paprika and then pipe the mix back into the egg whites. Garnish with a little flat-leafed celery (you could try coriander for a little change) – and serve!

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968