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A serving of quail egg shots

Japanese-Inspired Quail Egg Shots Recipe

This quail egg shots recipe isn't just for breakfast or brunch. You can also serve it as a light dinner or as an evening snack.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 min
Course Appetizer
Cuisine Japanese
Servings 2
Calories 45.25 kcal

Ingredients
 
 

  • 4 quail eggs
  • 1 tbsp bacon cubes fried
  • 1 tsp chives or spring onions or simply, chopped onion
  • salt

Instructions
 

  • Take a small saucepan and fill it with water. Turn on the heat and bring it to a boil. As soon as the water starts boiling, prepare to soft boil your quail eggs (very soft; they'll be runny). Soft boiling quail eggs is different from boiling chicken eggs. Since these ones are considerably smaller, they will require less time.
  • I recommend you give the water a brisk swirl. As soon as you created a whirlpool, drop the quail eggs and leave them in for 1 minute. Then, remove them and place them under a stream of cold water for a couple of seconds. This will stop the cooking process and the eggs will remain soft and runny, which is exactly what we want for this recipe.
  • Next, peel the eggs. This step is rather difficult because it may require a little training beforehand. But you'll get the hang of it once you've boiled quail eggs a couple of times. Make sure you are gentle, so as not to take the white along with the shell. Only peel half of the egg.
  • After you're done peeling the eggs, put them on a dot of cold butter. This will ensure that they stay in a vertical position. Take one tablespoon of fried and finely chopped bacon, and sprinkle it over the eggs. Do the same with the chives or fresh onion. Don't forget to salt to taste. Serve immediately!

Nutrition

Calories: 45.25kcalCarbohydrates: 1.09gProtein: 3.49gFat: 2.91gSaturated Fat: 0.78gPolyunsaturated Fat: 0.71gMonounsaturated Fat: 1gCholesterol: 151.92mgSodium: 87.34mgPotassium: 30.32mgFiber: 0.37gSugar: 0.08gVitamin A: 119.5IUVitamin C: 0.35mgCalcium: 15.52mgIron: 0.69mg
Keyword quail egg shots
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