Once you've got a carton of quail eggs in the fridge, it doesn't take long to start looking for excuses to use them. Here are three more of our favorites — a tangy pickle, a bite-sized party snack, and a quick weeknight fried rice.
Pickled Quail Eggs
- 12 Lake House quail eggs, hard-boiled and peeled
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 2 cloves garlic, smashed
- 1 tsp black peppercorns
- 1 small dried chili (optional, for heat)
- A few sprigs fresh dill (optional)
- Hard-boil the quail eggs: gently lower into simmering water and cook 3–3.5 minutes, then transfer to an ice bath. Peel carefully once cool.
- Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil, stirring until the sugar dissolves.
- Pack the peeled eggs into a clean pint jar with the garlic, peppercorns, chili, and dill.
- Pour the hot brine over the eggs, making sure they're fully submerged.
- Let cool to room temperature, then cap and refrigerate for at least 3 days before eating — they keep for about 3 weeks refrigerated.
A splash of beet juice in the brine turns these a beautiful magenta — purely for looks, but a fun trick for a party spread.
Deviled Quail Eggs
- 12 Lake House quail eggs, hard-boiled and peeled
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or pickle brine
- Pinch of salt and pepper
- Smoked paprika and chives, to garnish
- Slice each hard-boiled quail egg in half lengthwise with a sharp paring knife.
- Carefully scoop the yolks into a small bowl, keeping the whites intact.
- Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the filling back into the egg whites — a small piping bag or a zip-top bag with the corner snipped off makes this much easier at this scale.
- Dust with smoked paprika and a scatter of chopped chives just before serving.
Because quail eggs are so small, these disappear fast at a party — we usually plan on 3–4 halves per person.
Quail Egg Fried Rice
- 8 Lake House quail eggs
- 2 cups cooked, day-old rice
- 2 tbsp neutral oil
- 1/2 cup diced vegetables (carrot, peas, scallion whites)
- 1 clove garlic, minced
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- Sliced scallion greens, to finish
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Crack the quail eggs directly into the pan (or scramble them first, if you prefer) and cook until just set, about 1–2 minutes. Remove and set aside.
- Add the remaining oil to the pan, then the garlic and diced vegetables. Stir-fry for 2 minutes.
- Add the rice, breaking up any clumps, and stir-fry for 3–4 minutes until heated through and starting to crisp in spots.
- Stir in the soy sauce and sesame oil, then fold the cooked quail eggs back in.
- Top with sliced scallion greens and serve hot.
Got a favorite way to cook with quail eggs that we haven't covered yet? Let us know!