Estes ovos de codorniz recheados são a entrada perfeita para qualquer festa ou celebração. Delicados, elegantes e incrivelmente saborosos, transformam um clássico aperitivo numa experiência mais sofisticada. A sua pequena dimensão torna-os ideais para comer numa só dentada, e a sua apresentação colorida vai certamente impressionar os seus convidados.

Ingredientes

  • 24 ovos de coderniz
  • 1/2 xícara de vinagre branco
  • Água para cobrir
  • 1/4 xícara de maionese real
  • 1 t. mostarda amarela
  • 1 t. vinagre de cidra branco ou de maçã
  • 1 t. açúcar
  • S & P a gosto
  • Paprika, para guarnecer
  • 2 T. salsa fresca picada

Preparação

  1. Cuidadosamente coloque os ovos em uma panela e adicione o vinagre e encha com água para cobrir os ovos. (Cascas de ovos de codorna e membranas são muito mais duras do que ovos de galinha. O vinagre ajuda a suavizar as membranas para facilitar o descascamento). Quando o líquido começar a ferver, inicie o tempo por 5 minutos. Quando o tempo acabar, retire a água quente e cubra com água fria e gelo para esfriar completamente.
  2. Comece a descascar rachando e rolando na bancada para rachar todo. Descasque, enxague e seque em toalhas de papel.
  3. Agora, corte cada ovo ao meio e coloque as gemas em uma tigela pequena. As claras numa travessa.
  4. Combine os ingredientes restantes com as gemas; misture e amasse com um garfo até ficar cremoso. Coloque a mistura de gema num saco Ziploc e corte um pequeno pedaço do canto do saco. Gema de tubo de enchimento em cada branco. Polvilhe levemente com páprica e salsa fresca.
  5. Eu gosto de ovos cozidos clássicos, então eu usei esse estilo de receita aqui. Você pode substituir seu enchimento diabólico favorito!

Looking for the perfect party bite? You’ll find the English recipe just below.

Deviled Quail Eggs

Deviled eggs are a timeless party classic, but making them with tiny quail eggs elevates them into an elegant and adorable canapé. These two-bite wonders are perfect for passing around at gatherings, adding to a holiday platter, or simply serving as a sophisticated starter. Their small size makes them disappear fast, so you might want to make a double batch!

The biggest challenge with quail eggs is peeling them, as their membranes can be surprisingly tough. This recipe includes a brilliant tip: adding vinegar to the cooking water. This helps to soften the shells and membranes, making the delicate task of peeling them significantly easier.

While this recipe uses a classic, creamy filling, don’t be afraid to get creative. You could add a pinch of smoked paprika for a deeper flavour, some finely chopped chives for freshness, or even a tiny drop of hot sauce for a little kick. The piping bag trick is a great way to get a neat, professional-looking finish without any special equipment.

Ingredients

  • 24 quail eggs
  • 1/2 cup of white vinegar
  • Water to cover
  • 1/4 cup of good-quality mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white wine or apple cider vinegar
  • 1 tsp sugar
  • Salt & pepper to taste
  • Paprika, for garnish
  • 2 tbsp freshly chopped parsley

Method

  1. Carefully place the quail eggs in a saucepan. Add the white vinegar and enough cold water to cover the eggs completely. (The vinegar is a key step, as it helps soften the tough membranes of quail eggs, making them much easier to peel). Place the pan on the heat and bring the water to a boil. Once it’s boiling, start a timer for exactly 5 minutes.
  2. When the time is up, drain the hot water and immediately cover the eggs with cold water and ice to cool them down completely.
  3. To peel, gently tap and roll each egg on a work surface to crack the shell all over. Carefully peel away the shell and membrane, then rinse the peeled eggs and pat them dry with paper towels.
  4. Slice each peeled egg in half lengthwise. Gently pop the yolks out into a small bowl and arrange the egg white halves on a serving platter.
  5. Add the mayonnaise, mustard, vinegar, and sugar to the yolks. Mash everything together with a fork until smooth and creamy, then season with salt and pepper to taste.
  6. For easy filling, spoon the yolk mixture into a small zip-top bag and snip off one of the bottom corners. Pipe the creamy filling neatly back into each egg white half.
  7. Garnish with a light dusting of paprika and a sprinkle of the freshly chopped parsley. Serve chilled.