Smoked Quail Egg Conserves
I’ve had smoked trout and smoked cheese conserves in a Costa Rican resort when we visited my parents last year and had wanted to do something similar, and then in passing I saw a recipe for Hungarian smoked quail eggs in oil. Try as I might, I couldn’t find any published recipe online for the Hungarian eggs, so I decided to try making it as a conserve in olive oil.
I raise quail (and you can too) so I always have an abundance of quail eggs. I never thought about smoking them, but apparently smoked eggs is a thing. You can smoke it in a smoker, on the grill, or even in a pot at home! I boiled and then brined them first, but it’s also possible to simply smoke and cook them on the grill at the same time.
I often have dried tomato powder on hand from growing an abundance of tomatoes and needing to store them, and you can really use whatever herbs you have on hand.
Ingredients
- 3 dozen quail eggs (or however many you have), hardboiled and peeled
- Enough water to cover the peeled eggs
- 1 tablespoon salt, 1/2 tablespoon sugar
- 1 sprig fresh rosemary
- 5 cloves garlic, oven roasted at 350 for 7 minutes
- 1 tablespoon dried tomato powder and dried oregano (optional)
- Enough olive oil to cover the eggs in a clean jar
- Charcoal briquettes (wood is best) OR dried tea leaves
- Mix salt and sugar in water and place hardboiled eggs in to brine for 2-3 hours.
- Remove eggs and place on flat tray for smoking.
- In the smoker or the grill, start the charcoal (if using) until hot, then moisten it with a spritz of water to start the smoke. Place eggs in smoker. Smoke for 20 minutes. Alternatively, light a bundle of tea leaves on the bottom of a deep pot over medium heat, mist with water to begin smoking, and place eggs in a bowl or tray in the pot. Cover and smoke for 15-20 minutes. Make sure your exhaust fan is running.
- Place eggs in a jar, add roasted garlic, dried herbs, eggs, fresh herbs, and cover in olive oil. Place in fridge. Serve chilled with fresh cheese, olives, and bread/crackers.