I love trying anything different food-wise, and I’ve always been curious to try ostrich eggs and quail eggs. I can’t get myself to commit to buying a $30-40 ostrich egg, and I’ve always thought it was so silly to buy expensive quail eggs when you can get so much more egg for your money if you stick to regular eggs.
But a couple of weekends ago I was shopping with my mom both at Trader Joe’s and in Russian grocery stores in Brooklyn and I was already getting a ton of fun foods that I didn’t need… so I figured, lets get some quail eggs, why the heck not?!
As we were standing in the checkout line my mom asked me what I was going to do with them. Well, I haven’t actually thought that far. So I did some quick thinking and decided to get mini bell peppers as a last minute purchase and to roast these eggs in the peppers.
And boy oh boy oh boy did this come out delicious!! I can’t say that the egg itself tastes much different than a chicken egg, but it is just the perfect amount of egg in one bite – a tiny bit of yolk, a tiny bit of egg white, and all of this is inside a sweet roasted bell pepper. It was GOOD. Plus it is just so cute. And there was a cute little stem to serve as the pepper holder. Perfection!
I would definitely get quail eggs again if they also had mini bell peppers at the store. This would probably be good as a brunch appetizer/side sort of thing. Or just as a snack. Or as a breakfast for kids.
So if you ever see quail eggs in the store – give them a try!
Surprisingly, you need larger mini bell peppers than you would think. I thought since quail eggs are tiny I should use the smallest bell peppers in the bag. Nope! The quail egg overflowed. So I found that the ones that are at least 2.5 inches long are the best for this.
Obviously, you can make as many of these as you like. You just need 2 quail eggs for every mini bell pepper, and this recipe is totally scale-able.
Quail Eggs in Mini Bell Peppers
Makes: 10 pieces. Total time: 15 minutes.
- 10 quail eggs
- 5 mini bell peppers (2.5 – 3 inches long)
- Salt & pepper to taste
- Optional: 1 tablespoon grated Parmesan, or 1/2 tablespoon finely minced parsley leaves for garnish
- Preheat oven to 350F. Spray a baking pan with oil or a non-stick spray.
- Cut each mini bell pepper in half length-wise, leaving the stem on. Remove any seeds and inside pith.
- Carefully crack a quail egg into each pepper half. Sprinkle with salt & pepper to taste.
- Carefully arrange the bell peppers in the baking pan. Some pieces might need to be propped up against the side of the pan or against another pepper, if they don’t have a flat bottom. Bake at 350F for 5-10 minutes, depending on how you want your egg cooked. 5 minutes yields a pretty runny egg. 10 minutes is a solid egg.
- Remove from heat and sprinkle with grated cheese and/or chopped parsley.
Kitchen stuff used in this recipe: