April 17, 2015
Fabulous Friday Flavour: Quail Eggs & Potatoes in Spiced Yoghurt Sauce
Quail eggs are one of my favourite ingredients for cooking. Laden with LOTS of protein and a variety of vitamins and minerals, they apparently are also hypoallergenic too!
Don’t be fooled though as despite their puny sizes, they are such cholesterol bombs as they do have higher cholesterol levels than chicken eggs. So do be mindful before you pop 10 quail eggs into your mouth because they can be so delish!
I don’t use quail eggs very often as apart from their levels of cholesterol, they are also a pain in the butt to peel – just because they would be too many to peel for a dish! Otherwise, they can be a refreshing variety in my repertoire of dishes.
And, if you are not too concerned about decadent, creamy…dare I say, fattening (!), here’s my recent creation for an especially hearty meal:
- A batch of quail eggs – boiled and peeled (they usually come in a pack of 20-30 eggs, and I use them all)
- 2-3 potatoes – peeled and sliced
- 3 pieces whole cardamom, coriander, fenugreek (5-6 pieces), nutmeg, cloves (3 pieces) , allspice, cinnamon, cayanne, black pepper and sea salt (all combined to be grounded)
- 1 tbsp paprika
- half teaspoon black mustard
- 3/4 tspn tumeric
- 1 onion, sliced thin, approx 1 cup
- 2 tspn garlic, minced
- 1 1/2 tbsp olive oil
- 1 pinch saffron, a healthy pinch, crumbled
- 1 small can of tomato puree
- 1 cup whole milk yogurt
- 1 small pack cooking cream
- Salt and white pepper
- Combine all the spices, paprika and turmeric in a mixing bowl and mix to combine. This makes more than enough spice and it is a great addition to lentils and many other dishes. Remove 1 tablespoon of the mix and place the remainder in a jar with a lid and store.
- Place a 10 inch saute pan over medium high heat. Add add the olive oil and onions and saute until the onions just start to brown. Add the black mustard and garlic.
- Once you start to smell the aroma of the garlic and black mustard popping, add 1 tablespoon of the spice mix then the saffron and tomato paste.
- Add in the potatoes and stir fry for about 10 minutes.
- Stir to combine the ingredients and then add the yogurt and cream. Let it come to a boil, this should break the yogurt into tiny globules.
- Stir to coat the potatoes well and reduce the heat to a simmer stirring occasionally to keep the sauce from scorching on the bottom of the pan.
- Simmer until the potatoes are softened. Put in the boiled quail eggs and stir well.
- Sprinkle with crumbled feta and mint (optional).
- Serve.
Like everything else, savour this in moderation. Enjoy!
I have never seen quail egga in stores around here. I have only seen them on Food Network shows. How would the recipe be with regular chicken eggs?
Regular chicken eggs would work just fine, Helen! 🙂 I think perhaps quail eggs are just easier to find in Asia.
I have never seen Quail eggs in the stores here however I see that you replied that Chicken eggs would work, as well! Thank you for sharing at the Home Matters Party. Join us again next week!
Yes, boiled chicken eggs work.
And I just realised my reply had been nipped off for some reason. Sorry if that came across as rude. Thanks Trish for dropping by, appreciate it. Home Matters Party is a good one. Hope to join again next week too! 🙂