Best 6 Nifs Dilled Quail Eggs Recipes

LEMON-AND-DILL DEVILED QUAIL EGGS

Steps:

• Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
• Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
• Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

NIF'S DILLED QUAIL EGGS

Steps:

• Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
• Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
• To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
• Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
• Garnish with fresh dill or chives.

NIF'S EGG IN A CUP

Steps:

• With a spoon, gently place the eggs in boiling water. Boil for 4 minutes and place eggs in egg cups. Immediately crack top of egg off with a knife, salt and pepper to taste. If you let the eggs sit, they will continue to cook.
• While eggs are boiling, toast the bread and spread with butter. Cut toast into strips - I try for 5. Dip the toast strips into the runny yolk - YUM!
• After the yolk is gone, you can scoop out the white with a spoon and eat that as well.

DEVILED QUAIL EGGS

Steps:

• 1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
• 2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.

DEVILED QUAIL EGGS WITH CAVIAR

Steps:

• Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
• Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
• Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

PICKLED QUAIL EGGS

Steps:

• Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool.
• Gently tap top and bottom ends of each egg on work surface to loosen shell. Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers. Repeat with remaining eggs.
• Place peeled eggs in 1 1/2- to 2-cup glass jar with lid. Add remaining 1 cup vinegar. Close jar; refrigerate at least 1 day and up to 2 days. Add 1 tablespoon coarse salt. Close jar and shake gently; chill 24 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.