Traditional recipes

Quail egg salad

Quail egg salad

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1. I boiled eggs and then I put them under cold water and left them in the water for 5 minutes.

2. I opened quail eggs easier than I expected, I thought it would be more horror, but it was not like that at all. All you need is a bowl of cold water in which to wash our hands from time to time during cleaning. Proceed as follows: The boiled egg is beaten on a hard surface at the bottom and comes off the shell quite easily. Soak your hands in water after each cleaned egg to remove the shell residue. Wet hands are much easier to clean.

3. Because I didn't use mayonnaise, I simply cut the eggs into slices and pounded them with a fork.

4. Grate the tofu cheese and grind it with a fork, then pour the soy milk and olive oil and mix well until you get a cream.

5. The tofu cream is mixed with crushed eggs, over which you add finely chopped chives, chopped baby spinach and green onions if you want, because the chives already has onion flavor, but for extra flavor, it works.

6. Season with salt, pepper, paprika and curry.

7. Egg salad is served with red radishes on toast or whole grain crackers.

Oriental salad with tuna and quail eggs

We are willing to do anything so that during the heat we rarely enter the kitchen to prepare something, there, for lunch or dinner, more consistent dishes. If in the evening you can bury something for the 2nd day, being cooler outside, to be able to stay with the window open and not to enter the mosquitoes, it is more and more difficult to decide to take the bull by the horns to move the pan and turn frying pan.

For several days now I have served fast seasonal salads, summer salads or at most a more frugal meal (word for word), at & # 8220botul calallo & # 8221 as they say & # 8211 a meat fry & # 8211 Pork tenderloin with vegetables, pan-fried or pork neck with pan-couscous and mushrooms or pan-fried pork neck with couscous and peas or a frying pan with fish & # 8211 pan-fried sardines with sausage or fillets & # 8211 # 8217 salmon trout in beer dough, in a frying pan, with a quick-to-prepare garnish or even without a garnish or a fried egg with something next to it, there & # 8211 an omelet with sausages and mushrooms, or a few slices of bread greased with wonder what you found in the fridge & # 8211 smoked fish spreads and butter or quick spreads with fish. Many of these dishes are usually served for breakfast or as an appetizer for lunch, which is why when we prepare them the amount is slightly higher, just to put good for moments like those when you do not feel like you make your way to work for culinary purposes in the kitchen.

A slightly more consistent, not necessarily more laborious salad is always welcome.

Ingredients needed in the recipe: canned tuna in oil, quail eggs, potatoes, pickles, red onions, lettuce / raw cabbage, parsley, hot peppers, olive oil, black olives, lemon juice, mustard, coarse salt, peppercorns.

The potatoes, washed under a stream of cold water, are boiled in their skins, in a pot of cold water and a coarse salt powder. Boil the potatoes over high heat until the tip of the knife enters the shell easily, without cracking the potato. Red potatoes that do not crumble when cooked are preferable.

Peeled potatoes boiled in cold water and a pinch of coarse salt.


  • canned tuna pieces, in oil (preferably olive oil),
  • quail eggs,
  • potatoes,
  • pickles,
  • black olives,
  • lettuce / new cabbage.

Drain the boiled potatoes and peel them while they are warm, using the tip of a knife, then allow them to cool gradually in a bowl covered with a clean towel.

The technique of covering the boiled and peeled potatoes! The potatoes are not covered with a lid so that the released steam does not soften / bake even more / does not crush the potatoes.

Step by step recipe

  1. Boil potatoes in their skins.
  2. Boil quail eggs, fast peeling.
  3. Preparation of ingredients for assembly as an oriental salad.
  4. Preparing salad dressing, mixing ingredients.
  5. Serve hot or cold oriental salad on plates spread to capture all the secret smells of the dish with the nostrils by the person serving the dish.

How to boil prepalita eggs? Quail eggs are boiled in a bowl of boiling water in which a powder of coarse salt and a few drops of 9 degree wine vinegar have been added. A foamer or a sieve is used to introduce fresh eggs. Boil eggs for 1.5-2 minutes, boiling, to come out sticky. Before introducing the eggs, mix with a spoon in the water in which coarse salt and vinegar have been added to give a rotational movement that will help that when the eggs are introduced in the boiled water, they will not break and the egg white will come out in the water. hot.

Boiled eggs are removed from the hot water using a whisk or sieve and placed in a bowl of cold water to create a thermal shock that will help the eggs peel quickly.

For peeling quail eggs we use a quick peeling technique.

Removing eggshells is a simple and quick operation, using the respective technique.

Boiled and peeled quail eggs will be used in oriental salad, cut in half.

All the ingredients are ready and you can start assembling the oriental salad. Cut the onion into thin slices. Peeled peppers are cut into thin slices. You can also use hot pepper flakes. Raw salad / cabbage is cut into thin strips. Pickled cucumbers are made into thin slices. Boiled potatoes are cut into rounds or cubes, according to the housewife's taste. Chop the green parsley a little bigger.

Remove the tuna from the can and portion it into slightly larger pieces.

These ingredients together with quail eggs cut in half, pieces of canned tuna and black olives are put in a bowl.

Preparing the salad dressing! In a jar with a tight lid, prepare the dressing for oriental salad made of extra virgin olive oil, lemon juice, mustard, coarse salt, freshly ground peppercorns, hot pepper flakes. Shake the jar to mix the ingredients used.

The dressing is added to the salad, preferably when the potatoes are still warm enough to homogenize the tastes to the joy of professional gourmets. Mixing is done using 2 large spoons, carefully, so as not to disturb the appearance of the preparation. All the foodies at the table understand why.

Such a particularly tasty, nutritious and healthy dish can be served with a glass of dark beer or blond beer (according to everyone's preference), cold.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Salads of any kind can be part of your menu at any time, not only during the heat or in cold weather. You can always find ingredients, one of the favorites of each of us that well assembled can always offer delicious meals.

Salad of leurda, loboda and quail eggs

It's the beginning of the week, it's spring and the weather is finally beautiful. To make the week even more beautiful than announced, I also come with a salad in which I gathered some spring colors. With this salad, I still celebrate the leurda season, because it would be a greater sin to let its time pass without getting as much as possible from this so valuable natural detoxifier. The protein intake from my salad is brought by quail eggs, delicate, tasty and very healthy, and for even more color I added tender loboda and orange leaves. As beautiful as she is, as good as she is, so let's get to work!

Preparation time: 00:05 hours
Cooking time: 00:02 hours
Total Time: 00:10 hours
Number of servings: 2 servings
Degree of difficulty: Easy

Ingredient Salad of Leurda, Loboda and Quail Eggs:

Preparation of Leurda, Loboda and Quail Egg Salad:

1. It starts with what involves thermal preparation, namely boiling quail eggs, respectively frying bacon (if used).

  • Quail eggs are placed in a saucepan with cold water in which 1 tablespoon of salt has been added (eggs will not be salted, but salt will help to peel them more easily). From the moment the water starts to boil, count 1 minute for softer eggs (sticky) or 2 minutes for harder eggs, as preferred. For completely hard quail eggs, the cooking should be extended to 3-4 minutes. After the cooking time has passed, the quail eggs are removed from the boiling water and suddenly cooled in very cold water, then peeled.
  • Fry the pancetta (or bacon) in a hot pan, without added fat, until golden and crispy, then remove on absorbent napkins to drain the fat.

2. Segments are removed from the orange, ie beautiful slices that do not contain any traces of skin. For this, peel the orange with a sharp knife, taking the skin from the surface (image on the left), then cut the segments with the title next to the skins that separate the slices (image on the right). The whole operation is done on top of a plate (or bowl) in which the orange juice is collected. At the end, the skins left after removing the segments are squeezed well by the juice, which is kept separately.

3. Wash the leaves well, wipe with kitchen towels and remove the stalks. If the leurda leaves are already too wide, they can break into long strips.

4. Prepare the dressing: in a bowl, beat the mustard with a fork with the oil poured into a thin thread. Add honey, vinegar, salt and pepper to taste, to get a balance between salty / sweet / sour and spicy. Add as much orange juice as you can to get a fairly fluid sauce, slightly thinner than pancake batter.

5. The dressing is added only at the time of serving, because the leaves would wither from the acid contained in it. Cut quail eggs in half and arrange the salad to your liking and inspiration, dividing the leaves, orange segments, crispy pancetta and quail eggs equally on the two plates. My muse suggested this plate to me:

If a delicious coloring foreground:

I wish you good appetite, and if you have a craving for something more filling than a simple salad, you can try these irresistible Vol-au-vent with mushrooms, one of the most beautiful recipes on :).

Japanese salad dressing

Japanese salad dressing brings a new sauce with an intense sesame aroma. Also, using quail eggs recipe has become a fusion recipe.
It is consistent and you can also add iceberg lettuce leaves or cooked pieces of chicken breast.

Because I don't like salad dressings that are commercially available, I make them at home. They taste much better, I know what they contain and I can prepare a small amount, so I have the opportunity to try new flavors.

Salad with liver and quail eggs

Liver salad with quail eggs combines in one portion all the nutritional needs of a person, be it a small person - your child, or even you, his mother. Protein and iron in poultry liver, the great mineral composition of quail eggs (vitamins A, B, D, E, zinc, selenium, potassium, phosphorus) and antioxidants in green vegetables and berry sauce are the ideal formula for a healthy and tasty meal.

Quail Egg Salad - Recipes

Did you break the yam?
Have you lost control again?
Quail eggs
I mean lower cholesterol!

What you need for 4 servings (picture 1)
& # 8211 400 gr red pasta (I used striped mini pipes)
& # 8211 300 gr cherry tomatoes
& # 8211 200 gr diced cheese
& # 8211 200 gr olives (without seeds and slices)
& # 8211 8 quail eggs
& # 8211 30 ml olive oil
& # 8211 sare

Work plan:
& # 8211 we put the pasta in boiling water, in which we previously sprinkled a pinch of salt. Let them boil for 5 minutes. Drain the cooked pasta well and place them in a bowl (picture 2), then season to taste.
& # 8211 Add the sliced ​​olives and cherry tomatoes (picture 3), then the diced cheese and quail eggs (which I boiled for 5 minutes) cut in half (picture 4).
& # 8211 We mix them with olive oil (picture 5)
& # 8211 good appetite!

Preparation time: 20 minutes
Price: 5 lei / serving (may vary depending on where you take the ingredients)

RECIPES & # 8211 Quail egg salad

Mix the mustard with lemon juice, vinegar, sugar and salt in a bowl until the solids dissolve. Gradually add the oil, stirring constantly with a teaspoon, until a golden emulsion is obtained. Cover the bowl and leave for 10 minutes for the flavors to infuse.

Mix in a large bowl salad, green onions, quail egg halves, dill, goat cheese and sunflower seeds.

Just before serving the salad, pour the sauce into the bowl and mix well. Serve with crispy bread.

For the salad, you can use one of the envelopes with a mixture of leaves, which can be found in supermarkets.

The sauce is added just before serving the salad, because the vegetables will soften in long contact with the sauce. They will thus lose their crunchy texture and fresh taste.

Salad with quail eggs and white asparagus

After a weekend in which I was hard tried, with very little sleep and only a handful of food, this salad caught me very well. I wanted to put in a plate what I like best, and those who have been reading me for some time think that they have already realized my passion for asparagus. I also brought in the landscape some quail eggs prepared in a special way, a sweet-sour dressing, fresh colors and different textures and a real madness came out.

Preparation time: 00:20 hours
Cooking time: 00:05 hours
Total Time: 00:25 hours
Number of servings: 2
Degree of difficulty: environment

Ingredients Asparagus Salad With Quail Eggs:

  • 10 white asparagus strands, about 1.5-2 cm. thickness (if they are thicker, cut them in 2 by thickness and use only 5 threads)
  • 8 quail eggs
  • 1 or
  • 2 tablespoons flour
  • 2 tablespoons breadcrumbs
  • vegetable oil for frying (sunflower, rapeseed, palm, etc.)
  • 150 grams of assorted lettuce leaves (I used fetish, young beet leaves and red loboda)
  • 8 grapes
  • 4 thin slices of ham (optional)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of honey
  • 1 tablespoon good balsamic vinegar
  • 40 ml. extra virgin olive oil
  • 1 living room
  • 1 small clove of garlic (or 1/2)
  • 1 teaspoon freshly chopped tarragon tip
  • salt pepper

Preparing Asparagus Salad with Quail Eggs:

1. Cut the asparagus tips about 11-12 cm. length. The base of the stems is kept for an asparagus cream soup. The tips peel as thin as possible, exactly where the inflorescence begins (image on the right).

2. Put on the fire a pan (about 2 liters) with water in which 1 teaspoon of salt is added. Separately, prepare a bowl of very cold water, preferably with ice cubes. When the water boils, add the asparagus and cook for 2 minutes, then transfer to the bowl with cold water to stop the cooking process. We need a slightly crunchy asparagus, we don't want it to be porridge.

3. Quail eggs are boiled in a saucepan with cold water and, from the moment the water starts to boil, boil for 2 minutes, then immediately transfer to a bowl of cold water. Peel a squash, grate it and keep it in cold, clean water. Beat the egg with a fork, adding 1 pinch of salt. Peeled quail eggs are given through flour, then through egg and finally through breadcrumbs.

4. Heat a frying pan (as small as possible) on the fire and add oil for frying, about 3 cm. When the oil is hot (at 170-180 degrees) add eggs covered in breadcrumbs and fry for 30-40 seconds, turning them quickly on all sides. The eggs are already cooked, all you have to do is catch the crispy crust. Remove the fried eggs on a paper towel.

5. Prepare the dressing: crush the garlic, grate the salad through a fine grater, add 1 good pinch of salt, mustard, honey, finely chopped tarragon, balsamic vinegar and olive oil in a thin thread, stirring until it binds like a cream. Taste and match the taste with salt and pepper. The sauce is distributed on serving plates, the leaves that come in direct contact with it will take on its taste.

6. Arrange on each plate the washed, sliced ​​and torn salad leaves suitable for eating with a fork, asparagus, breaded quail eggs cut in half, grapes and, if desired, slices of prosciutto.

Serve the salad immediately. Good appetite!

Fresh salad with cauliflower, prosciutto and quail eggs

Unnamed salad or Tuesday special. That's how I named this plate full of color and flavor! And let's face it, after a day of months, cumbersome and without much desire for colorful things, a healthy dose of legumes "in your face" can only do good. Plus, Tuesday doesn't necessarily shout.

If you follow us on Facebook or Instagram, you know that we like salads, in different combinations, with different vegetables and / or fruits. This special salad on Tuesday is in our top 5 and that's because it has a little bit of everything: crunchy arugula, sweet-tasting tomatoes, mozzarella with perfect texture, mini-eggs, prosciutto. that is, ham. and a surprising element, cauliflower. It is a filling salad but also quite fresh, to be perfect for a light lunch.

It's just a salad, so the preparation is easy! Don't be discouraged by so many ingredients :)

We put quail eggs to boil, 8-10 minutes should be enough. In our salad we used raw cauliflower, if you prefer slightly softer popcorn, you can boil them for 5 minutes. Don't forget the salt!

Wash and cut the tomatoes, slices or cubes, as you prefer. Wash the arugula and let the 'peppered' leaves on a towel drain the excess water.

When the 10 minutes have passed, drain the water from the eggs and immediately refill the pan with cold water, so the eggs will clean perfectly!

We move on to assembling the salad, a creative step, which remains at the attitude and availability of everyone. We chose a larger plate, on which we placed the arugula, then from place to place we placed cauliflower, hand-opened mozzarella, half eggs, tomato slices, and the top topping, slices of prosciutto unfolded into thin strips. I sprinkled everything with olive oil and balsamic cream, and the final touch was given by the salt and pepper powder. Let's not forget quickly!

We wish you good appetite!
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How to prepare zucchini salad with mozzarella and quail eggs

For starters, prepare all the ingredients:

Wash and cut the zucchini into 4 lengthwise. Cut the part with seeds, leaving only the pulp, then cut into equal cubes. Season with salt and pepper.

Boil quail eggs for two minutes, cool with peel.

Peel the tomatoes, cut them in half and remove the seeds with a spoon, then cut the pulp into cubes.

Cut a few cloves of garlic into slices.

Cut the bell pepper into cubes.

Remove the mozzarella from the paper napkins to dry slightly and cut into cubes. The simplest and most attractive is to use mozzarella in the form of balls (bocconcini).

In a non-stick pan wok, fry the almonds, without oil, over low heat. When they turn brown, take them out on a plate. Pour a little oil into the pan, add the garlic slices. On medium heat, let the oil harden for a few seconds and add the zucchini. Lightly brown the zucchini cubes, but do not boil / fry, they should remain al dente.

Mix all the ingredients, season with salt and pepper and place nicely on plates. Decorate with chopped mint leaves and chili flavored oil (here is the recipe for flavored oil).

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Quail egg salad

Winter is approaching and I'm having a hard time parting with the hot summer days. Before we let ourselves be subjugated by the atmosphere of the winter holidays, let's try a special salad.

It is an extremely simple recipe, very tasty, decorative and full of aroma. Its texture is fresh and crunchy, and the taste is very rich, with salty, sweet, sour and bitter shades.

Kitchen: Radu's recipes
Amount: 2 servings
Difficulty: Easy
Preparation time: 5 minutes, plus infusion
Cooking time: 0

1 sachet with salad mixture (garden chicory, radicchio, created chicory, ruccola, etc.), 150 g in total
100 g goat cheese, cut into cubes
4 thin green onions, chopped
12 quail eggs, hard boiled and cut in half
2 tablespoons black, large and fleshy raisins
1 tablespoon fried sunflower seeds
2 teaspoons mustard
2 teaspoons sugar
1/2 teaspoon salt
white pepper, freshly ground
1 tablespoon lemon juice
1 tablespoon white vinegar, good quality
4 tablespoons olive oil
1 small bunch of fresh dill, broken pieces

Mix the mustard with lemon juice, vinegar, sugar and salt in a bowl until the solids dissolve. Gradually add the oil, stirring constantly with a teaspoon, until a golden emulsion is obtained. Cover the bowl and leave for 10 minutes for the flavors to infuse.

Mix in a large bowl salad, green onions, quail egg halves, dill, goat cheese and sunflower seeds.
Just before serving the salad, pour the sauce into the bowl and mix well. Serve with crispy bread.

For the salad, you can use one of the envelopes with a mixture of leaves, which can be found in supermarkets.
The sauce is added just before serving the salad, because the vegetables will soak in a long contact with the sauce. They will thus lose their crunchy texture and fresh taste.

Video: Τέλεια σαλάτα με Αυγά! Perfect salad with eggs. Greek daily recipes (May 2022).


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