February 17, 2017 1020

Sometimes there is a desire to cook not only tasty and healthy, but also unusual dish. The ideal option will become a salad with quail eggs. This ingredient (quail eggs) gives an unusual, refined taste, contains a large amount of substances and trace elements useful for the body.

That is why every housewife should learn how to cook one or more salad variations. We present to your attention simple step-by-step recipes.

Slice half of the radish thinly, reserving the rest. Trim the asparagus and blanch in salted boiling water for 1 minute until soft. Place the avocado meat in a food processor or blender with lemon and lime juice, Tabasco and cream, to taste and season. Blend until smooth and season with salt and pepper. Set aside until cooked through.

How to cook a spring salad with quail eggs and vegetables

Carefully place the quail eggs in salted boiling water for two and a half minutes. Drain and rinse with cold water. After cooling, peel and set aside. A cube of beets and dress lightly with olive oil and salt. Drain the pickled vegetables on some kitchen paper and chop the quail eggs.

How much and how to cook eggs for salad

In order to prepare the main ingredient, you must:

  • to boil water;
  • put eggs in it (you can first put them in warm running water to prevent cracking of the shell);
  • cook until “hard-boiled” for at least 5 minutes.

If the cooking process is 2-3 minutes in time, then the eggs will be soft-boiled.

Spread some avocado puree on the base of your serving plate, creating a flat surface to build your salad on. Start placing the chopped beets, pickled vegetables and quail eggs around the puree. Finish with a little more seasoning, a pinch of cayenne pepper, fresh dill sprigs and watercress leaves. Serve with toasted crosses dressed in olive oil.

Asparagus and quail egg salad recipe

Celebrate the asparagus season in style. Asparagus season is here and for the celebration, we have fresh recipe spring for you. With spears of asparagus and soft-boiled quail eggs, this is the perfect spring lunch or al fresco dinner. Cooking time: less than 30 minutes.

Salad with quail eggs and ripe tomatoes

Cooking light salad will be a good start to lunch or a healthy dinner. For cooking you will need the following ingredients:

  • lettuce leaves (fresh, for example, Iceberg) - 1 pack (leaves) or 1 pc (head of cabbage);
  • slightly salted fish (red) - 100-120 g;
  • fresh tomatoes (Cherry is ideal) - 200 g or 8-10 pcs;
  • eggs (quails) - 8 pcs;
  • freshly squeezed lemon juice - 10 ml;
  • vegetable oil (olive without flavorings) - 30 ml;
  • ground pepper (allspice) and salt - to taste.

The cooking time is 35 minutes.

Cooking time: less than 10 minutes. Toss in green asparagus, add broad beans, peas and soybeans and simmer for a couple of minutes. Drain and run under cold water to stop them, but not cool them. Whisk excess virgin oil with a good amount of sea salt and black pepper. Toss all the vegetables with the romaine lettuce, baby spinach, radishes and parmesan shavings and pour over the dressing. Separate four plates. Cut the quail eggs in half and place an equal portion on top of each salad. Enjoy this salad with a crispy glass of white wine like Pinot Bianco.

  • 300ml extra virgin olive oil Sea salt and freshly ground black pepper.
  • Bring a large pot of salt water to a boil.
The Lord of the Rings, The Two Towers.

Calorie content per 100 grams is 277 kcal.

Cooking steps:


Quail eggs are stacked on top as a decoration.

Salad with boiled chicken

When you need to cook fast tasty dish, such a salad will be the best solution. It can be served as an appetizer or on its own. It will take its rightful place on the festive table. For cooking you will need:

Gollum too - the mind slips, mocks, tests. They set up camp for the night. It was a long, exhausting journey. And in the same way, in the midst of the ascent, agonizing, nightmares of golden rings and crushing responsibility and hairy legs, a moment pure and clear, like lavender soap bubble. The conversation turns into a potato.

Sam: We need some good tattoos. If you need to upgrade your memory, here is the scene above. My favorite vegetable, hands down. The potatoes in this dish, steamed and dressed in coriander and pistachio pesto, will blow out a lot of standard lettuce dressing water and away. The dressing is enhanced by the bite of a spring onion and the freshness of a lemon - both juice and whole. Feel free to use almonds or walnuts for pesto if you don't have pistachios. Pickled quail eggs make a humble potato salad the one you want to serve guests at lunch or weekend dinner.

  • chicken ( the best option- use fillet) - 350 g;
  • quail egg - 8 pcs;
  • lettuce (root) - 150-200 g;
  • olive oil - 2.5 tbsp. spoons;
  • wine vinegar - 2 tbsp;
  • balsamic (vinegar) - 1 tbsp;
  • salt and seasonings to taste (it is recommended to add dried garlic and basil).

Cooking time - 20 minutes + 30 (for boiling chicken).

With cherry tomatoes and shrimps

The beauty of this dish is that you only need a few ingredients, many of which live in your fridge and are assembled in minutes. 8-10 pickled quail eggs, halved Let the potato steam cool. Meanwhile, bash the pistachios lightly into the pestle and mortar until broken but not powdered.

In a small bowl, combine the coriander, pistachios, 3 onions, lemon juice, salt and olive oil using a stick blender until smooth. You can also do this in pestle and mortar, grinding until it forms a fine paste. Put the potatoes on top of the potatoes and drop the coat.

Calorie content per 100 grams is 250 kcal.

Cooking steps:

  1. Rinse the chicken, remove the skin, if any;
  2. Boil the fillet until cooked (the meat should turn white and easily separate from the bones);
  3. Boil quail eggs, peel and cool;
  4. Lettuce (greens) rinse and chop;
  5. Cool the chicken fillet, cut into small pieces or a cube;
  6. Mix all the ingredients, salt, add spices;
  7. Mix olive oil, wine vinegar and balsamic, pour over the salad and mix.

In order to diversify the taste of the dish, you can use not boiled, but fried chicken fillet. This method of cooking is much faster, since poultry meat can be fried already cut into portioned pieces, which can be done in 5-7 minutes.

Mix the quail eggs and lemon zest gently, although the potatoes and serve with chopped onions. Quail eggs in a salad make a great starter or delicious accompaniment to a main fish or meat meal. Ingredients include 6 boiled quail eggs, 2 tomatoes, lettuce, croutons and your favorite dressing. Make your own croutons with bread toasted and cut into squares. Sprinkle a small amount of olive oil and Worcestershire sauce over your croutons.

To make a sweet and sour dressing, try 3 tablespoons of olive oil, 1 garlic clove, chopped, half a tablespoon of cane sugar, 1 to 2 tablespoons of white wine vinegar, and 1 to 2 tablespoons of lemon juice. Six quail eggs and let cool before peeling off the shell. Then cut the quail eggs in half and place in a salad bowl for the last time. Chop the lettuce and tomato and place in a salad bowl. Mix chopped garlic, olive oil olive oil, white wine vinegar and lemon juice.

Appetizer with pork

Salad does not have to be light meal. Exist hearty variations capable of becoming a full-fledged independent dish. To prepare a delicious meat salad with quail eggs, you will need a set of the following ingredients:



The cooking time of the dish, if all the ingredients are already prepared, is 30 minutes.

Pasta Salad with Quail Eggs Our Original Home Cooking

Heat over low heat in a saucepan, and then soak the salad. This pasta salad recipe made with quail eggs, bell peppers and porcini mushrooms in oil is easy to use. it gourmet recipe which you can listen to on a special occasion. Look at the photo: pasta salad served in a large bowl.

Recipe for pasta salad with quail eggs

it summer recipe but suitable for food, buffet all year round. Look at nutrition facts information. Connect them to very cold water, freshly prepared; This helps to loosen their shell. Crack open each egg around its center and, carefully, roll it onto a work surface until the eggshell cracks around the center. Wash them under cold running water and dry gently before use if any pieces remain. Cut out 18 quail eggs, leave the rest whole and separate. - Prepare salads from pasta. Place your upside down eggs in a large bowl. Drain the mushrooms and bell pepper from their preservative oil. Then halves the mushrooms lengthwise and cut the bells into thin strips. Drain the peas from the canning liquid, rinse, drain again and transfer to a bowl. Mix gently and spread. - Prepare pasta salad. Drain again and pour the pasta into a bowl. Season with salt, if necessary, and mix gently. - Chill before departure, finally 2 hours. Get yours back cold salad from pasta to room temperature before serving. - Before serving half of the remaining quail eggs and decorate the surface as you can see in the photo. If pasta is easy to overcook, you will never have delicious salad from pasta. - It is important that the pasta under cold water stop cooking and remove excess starch. So your paste will never be sticky. - You can prepare this dish hours in advance and therefore have more time to prepare your batch. Remember what it is vegetarian salad from pasta, which you can combine with other vegetarian dishes or recipes based on meat or fish. - Obviously you can make this pasta salad for your family menu. Consult our fish and meat catalogs for other ideas for your menu. - Follow the link if you want to know more about Italian pasta and its nutritional value. Pasta salad is a dish rich in ingredients, so it is necessary to calculate the correct amount of everything that we use so as not to exceed calories, fats and sugars. - If you like this pasta salad and the combination of its ingredients and want to make it for lunch or dinner, use these quantities per head: 50g short pasta, 3 quail eggs, tbsp canned peas, a large strip of bell pepper, a tablespoon of mushrooms in oil, the amount you prefer from aromatic herbs, 2 teaspoons of olive oil. A complete meal with raw or cooked vegetables seasoned with 2 teaspoons of olive oil and finally fresh fruit. Protin is already found in quail eggs and peas. - As you can see, this is a tomato-free recipe, perfect for people intolerant or allergic to tomatoes.

What is the right wine for "Quail Egg Macaroni Salad"

  • Cook quail eggs in water, 4 minutes.
  • Remove the white from the shell.
  • You have the best result with quality ingredients.
  • You can have the same nutritional facts with these doses.
  • Do not add other protein-rich foods.
Where do you stand on potato salad?

Calorie content per 100 grams is 430 kcal.

Cooking steps:

  1. Rinse the pork meat, cut into small pieces and marinate using ready sauce Teriyaki (it will take 10 minutes);
  2. Heat a frying pan, add olive oil and fry the pork until a golden crust forms on it;
  3. After that, it is necessary to bake it in the oven (heating at 180 0, time 20 minutes);
  4. Ginger chop (grate on a medium-sized grater);
  5. Pass the garlic through a press or finely chop with a knife;
  6. Mix ginger, garlic, honey, black pepper and salt with olive oil;
  7. Boil quail eggs, cool, peel and cut in half;
  8. chop lettuce;
  9. Cool the baked meat;
  10. Down (first layer) put lettuce, then pork and eggs;
  11. Cut pickled peppers into slices, put on top;
  12. Pour sauce over ingredients and stir.

Sprinkle with chopped green onions before serving.

How to cook quail eggs

It seems like most people either love it or hate it, and those who don't like fans don't like mayo-loaded porridge, which is common. The potatoes are soft and creamy and slightly smoky from the grill. They are also about three times better than in mash. Or for a grilled vegan potato salad, you can just leave them out completely. Slowly and carefully remove the shell, but pressing the top on the rack to break the shell, then peel it off. Once cooked, you can store quail eggs for up to 2 days in a covered container. Slice them before tossing them over a grilled potato salad.

  • Quail eggs are tiny and count in seconds.
  • Let them cool until completely swallowed.
  • Go slowly and you shouldn't experience any problems.
  • Rinse any skin chops under cold running water.
This fried salad potato salad, cooked on mayonnaise, rushes into easy cooking onion pesto that is ridiculously addictive.

Salad with quail eggs and fragrant spices

It is not difficult to show ingenuity in the culinary arts. In order to surprise relatives or guests, you will need a set of ingredients:

  • sprats - 1 can (or 150 g);
  • quail eggs - 6-8 pcs;
  • vegetables: beets and turnips - 2 each;
  • green salad - 30 g;
  • anise - 2 pcs;
  • olive oil - 60 ml;
  • wine vinegar - 30-50 ml (optional);
  • mustard (in grains) - 1 tbsp;
  • rosemary - to taste.

Calorie content per 100 grams is 330 kcal.

With cod liver, cucumber and olives

Small potatoes 1 tbsp white vinegar 8 quail eggs, omit for vegetarian 2 tbsp oil Cherry tomatoes, on the vine 3 green onions. Place the potatoes in a medium pot, add enough cold water to cover them, then bring them to a boil over high heat. Using a slotted spoon or small bowl, add the quail eggs all at once, let them simmer for 2½ minutes - use a timer! - then quickly take them out of the pot and put them in a small bowl filled with ice water. They thoroughly clean them thoroughly, cut them in half, and then set them aside. While the potatoes are cooking, prepare the pesto. Combine all pesto ingredients together in a small food processor or blender and pour over it until smooth. 1½ tablespoons of oil evenly over potatoes, place potatoes in a bowl and toss with pesto. To taste and season with salt if needed. Place potatoes with potatoes in a serving dish and scatter the tomatoes, Eggs on top.

  • Remove them from the heat, drain and set aside to cool.
  • Bring a small pot of water to a boil, then add the vinegar.
Something small to nibble on that makes an appetite for more.

Cooking steps:

  1. In a container, mix water, wine vinegar, rosemary, anise. Boil;
  2. Place quail eggs there, cook for 6 minutes, then remove, peel, cool;
  3. Pour the resulting broth to quail eggs and leave to marinate for 10 minutes;
  4. Rinse and peel the beets and turnips. Cut into small pieces, then drizzle with olive oil (a little);
  5. Preheat the oven to 190 0, place the vegetables to bake for 35-40 minutes (to speed up the process of preparing the salad, this component should be done in advance);
  6. Cut the baked vegetables into cubes, mix them with olive oil, mustard;
  7. Grind lettuce leaves, put the first layer on a dish for a future salad;
  8. Place sprats (chopped), vegetables, quail eggs cut in half on top.

You can not add salt to this salad, because the marinade in which the quail eggs lay will give a pleasant taste.

Cheese option

An excellent start to lunch or a gala dinner is a salad in which refined tastes and aromas are intertwined. To prepare this snack option, you will need the following set of ingredients:

The total cooking time is 20 minutes.

Calorie content per 100 grams is 510 kcal.

Cooking steps:

  1. Rinse fresh tuna, dry, fry with the addition of a small amount of olive oil (if canned is used, then remove it from the jar, free it from the bones, mash with a fork);
  2. Peel and boil potatoes, cut into cubes;
  3. Boil green beans;
  4. Eggs also boil, peel, cool, cut into halves;
  5. Rinse lettuce leaves, dry, tear apart with your hands (to avoid the appearance of a bitter aftertaste);
  6. Rinse the tomatoes and cut into slices;
  7. Parmesan chop (or grate on a fine grater, or carefully cut into thin small pieces);
  8. Prepare the sauce using mustard, olive oil, lemon juice, and sugar (all ingredients are mixed and beaten a little to achieve a uniform composition, the sugar crystals must completely dissolve);
  9. The remaining ingredients should be placed in a deep container and pour over the sauce.

Thus, a variety of salads, which use quail eggs as the main ingredient, allows you to prepare both a light everyday dish and a festive dish worthy of a restaurant.

Most options involve minimal amount time for preparation and submission. A balanced composition allows a person to receive plant and animal components, which is very important for health.

Many housewives have the habit of adding an egg to vegetable, fish and meat salads or seafood dishes. So, boiled protein and yolk give especially delicate taste dishes, in addition, they are useful. Quail - an unusual choice, because they will help not only improve the taste, but also give the dish original look. The product is budget-friendly, especially when you consider that it is unlikely that they will be spent on anything other than snacks in the kitchen. Salad with quail eggs and cherry tomatoes or another option - choose. In addition, some nutritionists consider quail eggs healthier than chicken eggs.

Quail egg salad recipes

Housewives who want to give dishes an unusual flavor can add quail eggs to any salads where the recipe calls for chicken. Even ordinary vegetable salads of cucumbers, radishes and mayonnaise will benefit from such an innovation. However, you can prepare special salads that include just this unusual ingredient - recipes with quail eggs are varied, they will find application in any home.

With chicken and mozzarella cheese

It is best if for this recipe you choose mozzarella in the form of small balls, and not a large head of cheese - then the salad will look brighter, it will be appreciated by both the man and the child. You will need:

  • iceberg or romano lettuce - 200 g;
  • chicken breast- 150 g;
  • mozzarella balls or sticks - 100 g;
  • quail eggs - 10 pcs.;
  • mayonnaise (or your favorite sauce)

This recipe is reminiscent of the popular Caesar, but the mozzarella gives it a soft touch. Let's get started step by step:

  1. Boil eggs. To cut in half.
  2. Fry chicken fillet, cut into noodles or large pieces.
  3. If you have mozzarella in the form of balls, you can not cut them. If a large piece of cheese - cut so that you get cubes the size of a hazelnut.
  4. Finely tear the iceberg with your hands. Lay in the bottom of the salad bowl. Put the rest of the ingredients on top, mix lightly.
  5. You can fill with mayonnaise or any other sauce.

With cherry tomatoes and shrimps


An appetizer that combines quail eggs, miniature cherry tomatoes and shrimp is best prepared on the basis of arugula or root salad. As in the previous recipe, the housewives are helped by the use of small ingredients of the same size - you can collect tiny eggs, tomatoes and shrimp together very quickly. This appetizer goes well with red wine. To prepare it you need:

  • arugula - 150 g;
  • shrimp (preferably king) - 800 g;
  • cherry tomatoes - 200 g;
  • quail eggs - 10 pcs.;
  • half a lemon (lime);
  • olive oil;
  • spices.

Prepare like this:

  1. Wash the arugula, be sure to shake off the drops of water, put in a salad bowl.
  2. Cook the shrimp in your favorite way - boil or fry in a little oil with spices and garlic. The tails can be left, but the gut from large shrimp must be removed.
  3. Boil quail eggs, cool and cut in half.
  4. Cut cherry tomatoes in half.
  5. Mix gently and season with olive oil and lemon juice mixture. Good as a spice Italian herbs. You can add pine nuts.

With avocado and canned tuna


Tuna salad has many varieties - someone prefers to cook it with rice and fresh onions, someone likes Nicoise options with an abundance of fresh herbs. Try this hearty yet savory option:

  • potatoes - 3-4 pcs;
  • tuna in own juice or in oil - 1 can;
  • avocado - 1 pc.;
  • capers - 50 g;
  • quail eggs - 10 pcs.;
  • olive oil - 2-3 tablespoons;
  • broccoli (optional) - 200 g

First of all, you need to boil vegetables (potatoes and broccoli separately, five minutes) and quail eggs. And then:

  1. Put the tuna in a salad bowl, chop with a fork.
  2. Potatoes (it is better to choose small tubers) cut into circles. Cut the avocado the same way.
  3. Divide broccoli into florets.
  4. Cut the eggs in half.
  5. Mix everything, season with olive oil, add spices.

With cod liver, cucumber and olives


This recipe is similar to the previous one, but it does not contain potatoes, so the dish is lighter. If you do not like cod liver, choose any canned fish- for example, saury.

In addition, you can add fresh carrots, red cabbage, green green beans Choose your favorite (or seasonal) vegetables. Prepare like this:

  1. Remove the fish from the jar and chop with a fork. Oil (or juice) can not be drained.
  2. Cut lettuce leaves into narrow strips. Cucumbers and tomatoes cut as you used to cut for vegetable salad. If you chose cherry tomatoes, you can cut them in half or quarters.
  3. Cut boiled eggs in half.
  4. Throw the olives in a colander so that there is no brine left. Cut them into two or three pieces.
  5. Stir with a wooden spatula so that the vegetables do not get crushed. Drizzle with a mixture of lemon juice, olive oil and your favorite spices.

With lettuce and fried mushrooms


Hearty puff meat salad with mushrooms it is best to cook on the festive table - it looks very elegant. You will need a large number of ingredients:

  • beef tongue- 1 PC.;
  • champignons or oyster mushrooms - 700 g;
  • hard cheese - 150 g;
  • quail eggs - 10-20 pieces;
  • iceberg lettuce - 1 head;
  • walnuts - 50 g.

Prepare a flat dish. A spectacular option is to make a salad in the shape of a horseshoe or donut (as in the photo). Let's start:

  1. First layer. Boil the tongue in advance - this will take 2-4 hours (depending on the size). Immediately after cooking, pour ice water over the tongue, so it will be easier to clean it. Then cut your tongue into strips. Put on a dish, cover with a mesh of mayonnaise.
  2. Second layer. Cut lettuce into narrow strips, place over tongue. Spread thickly with mayonnaise, otherwise the salad will not hold its shape.
  3. Third layer. Mushrooms cut into slices, fry in vegetable oil so that the liquid evaporates. You can add some onion.
  4. Fourth layer. Cut the boiled quail eggs in half, lay in a row on top of the mushrooms. Cover with mayonnaise.
  5. Fifth layer. Sprinkle with grated cheese. Garnish your salad walnuts and branches of greenery.

With crab sticks and Chinese cabbage


For a salad with quail eggs, you can choose any components, however crab sticks considered one of the most popular options. Relive the familiar light salad So:

  • crab sticks - 1 pack;
  • corn - 1 can;
  • fresh cucumbers - 2-3 pcs.;
  • Chinese cabbage - 200 g;
  • quail eggs - 4-5 pcs.;
  • mayonnaise.

Those who prefer a hearty option can add rice. Cooking:

  1. Cut the crab sticks with cucumbers into small pieces.
  2. Drain the corn in a colander, shake off excess liquid. Add to already chopped foods.
  3. cut chinese cabbage narrow ribbons.
  4. Mix all the ingredients, season with mayonnaise, add a little ground black pepper. Garnish with boiled quail egg halves before serving.

Arugula with quail eggs and bell pepper


Spicy arugula can be a great base light snack for those who are tired of leafy green, romano or iceberg. This herb contains many vitamins. Try this recipe:

  • arugula - 1 pack;
  • bell pepper - 2-3 pcs.;
  • red sweet onion - 1 pc.;
  • avocado - 1 pc.;
  • quail eggs - 7-8 pcs.

This dish needs to be seasoned with olive oil. Choose an additive to taste - lemon juice, spices, balsamic vinegar or soy sauce.

  1. Boil eggs in advance, cut in half.
  2. Cut the red onion into half rings. Cut the bell pepper in the same way.
  3. Avocado (it is better to choose firmer fruits), peel and cut into small pieces.
  4. Put the arugula on the bottom of the salad bowl. Add the rest of the ingredients on top, mix lightly. Season and salt.

Video recipes: how to cook a salad with quail eggs

Although quail eggs are a delicacy, most of the dishes where they can be added are quite simple. Any hostess can get into the habit of using them instead of chicken when cooking for holiday table. And the variety of salads with quail eggs allows you not to repeat yourself and every time to please the family and guests with a new recipe. A detailed video instruction will help you figure out some of the secrets of cooking. Experienced chefs offer to look at step by step cooking uncomplicated meals.

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