Rasmusens Egg Farm
Welcome to Rasmusens Egg Farm

Quail Eggs - Creamy and Delicious:

 

Options for Cooking/Eating:

Fried - put 2 tablspoons of oil into a pan on a medium to hot heat and once it starts smoking add the Quail eggs. To crack the egg simply put a knife into the shell about 5mm but not too far to break the yolk and break off a section to allow the egg to slip out into the pan. Fry for approximately 1 minute or until the white is completely set and the edges are golden brown. 

 

Boiled - heat a saucepan about 2/3 full of water and bring it the boil. Then lower the eggs into the pan with a slotted spoon and cook for 2 minutes for runny yolk and up to 4 minutes for hard boiled eggs. Remove with a slotted spoon and put them into cold water for a few minutes to stop them cooking any longer and then peel.

 

Poached - fill a medium sized saucepan with water to a depth of 4cm and heat to just simmering and break the eggs  into the saucepan and cook uncovered for 2 minutes. Using a slotted spoon remove the eggs from the saucepan and place them in cold water to stop them cooking any further and they are ready to go.

 

                   

 Check out our recipes for Quail Eggs.