Quail eggs are available for sale; these eggs are not suitable for hatching.

Eggs are sold by the dozen in clear plastic packs or in trays of 50x.

Price: $5.00 per dozen plus GST.

Click to display a printable price list (PDF file 18kb)

Quail eggs can be used in the same way as all other eggs. However being small they are ideal for canapés, cocktail nibbles or salads - try asparagus salad with celery leaves, quail eggs and tarragon viniagrette.

Several recipe ideas can be found on the back of the label.

QUAIL EGGS WITH SESAME SALT DIP

Ingredients:

• 3/4 cup sesame seeds
• 1 teaspoon coarse salt
• 48 quail eggs

Preparation:

Preheat oven to 350°F.
In a baking pan spread seeds evenly and toast, stirring once halfway through toasting, until deep golden, about 12 minutes. Cool seeds and in a food processor pulse with salt until coarsely ground. Sesame salt may be made 2 weeks ahead and kept, covered, at room temperature. Or purchase ready-made seasoned salt [you can buy this from www.fromthefarmgate.co.nz].

In a saucepan cover eggs with cold water by 1 inch and bring to boil 2- 3 minutes. Remove pan from heat and cover with cold water cracking shells against side of pan. Peel eggs. Eggs peel easy if you start from top [round end of egg] and under cold water. Serve eggs with sesame salt on a platter with little bamboo toothpicks. Leave some eggs in their shell for decoration.