A recipe for Spanish marinated quail eggs

This is a tapa, to accompany a glass of sherry or wine. It is a very tasty dish, which can be made a day in advance if necessary. Quail’s eggs are perfect fingerfood, they can be eaten in one bite. This Spanish dish wouldn’t be the same when made with chicken eggs. The dressing in which the eggs were marinated can be eaten with a piece of bread.
Snack or appetizer for 6 persons; preparation in advance 30 minutes; preparation 5 minutes + 2 hours marinating.18 quail eggs

Dressing
6 Tbsp olive oil extra vergine
2 Tbsp sherry vinegar
1 shallot, chopped very small
2 Tbsp dill leaves, also chopped
1 Tbsp capers, rinsed and drained
2 Tbsp pimiento (grilled and peeled red paprika or bell pepper)

Preparation in advance

Boil the quail eggs for five minutes with a dash af vinegar.Rinse them under cold water, peel them.
Roast the bell pepper in the oven (200 °C/400 °F) for ten minutes, turn and roast again for ten minutes. Let it cool, and pull the skin off. Cut the pepper in small cubes. Chop the capers if they are large.

Preparation

Mix all the ingredients for the dressing. Add the eggs, and put in the refrigerator for at least two hours. Add some salt just before serving.

To serve

At room temperature. Serve the eggs in an attractive dish with picks for the eggs and pieces of (toasted and garlicked) bread to dip in the dressing. This dressing is also very good with green salads.

A recipe for Spanish marinated quail eggs
Tapas are delicious. These quail eggs can be prepared in advance and taste great with sherry or wine.
© Author Christianne Muusers