Recipe: Quail eggs in sauce step by step with pictures | Handy.Recipes

Quail eggs in sauce

Cooked quail eggs in sauce

Nutritional Value

Found this recipe on the net on file sharing. Naturally, I could not walk past it. As they say: fear not, but do. I made it (it takes about 24 hours to make) and when I tasted it..... I thought that I would eat the sauce with my hands. The eggs did not change the taste, but in combination with the sauce it is.... bomb (for me).

Author of the recipe

Ingredients for quail eggs in sauce:


  • Quail Egg (approximately) - 20 pcs
  • Parsley (medium) - 1 bunch.
  • Garlic (head) - 1 pc
  • Tomato paste (or sauce) - 5 tablespoon
  • Vinegar (I have 6%) - 2 tablespoon
  • Sauce (sweet) - 2-3 tablespoon
  • chili pepper (seedless, small) - 1 pc
  • Sugar (without the slide.) - 1 tablespoon
  • Salt - 1 teaspoon
  • Vegetable oil - 250 ml

How to cook quail eggs in sauce step by step with photos


First boil and peel the quail eggs.

Chop parsley and garlic (with blender or chopper).

Put all the rest of the ingredients (tomato paste, vinegar, chili pepper, chili sauce, sugar, salt, the contents of the blender), mix well, then add the oil. Blend well again until more or less homogeneous. This is where I tasted the sauce (and I recommend everyone to do this). And, as for myself, I added a little more sugar, and next time I'll put a little less salt. Everything else was just right for me. If someone likes it spicier, then add more garlic, chili sauce, or the chili pepper itself.

That's the kind of chili I had. I couldn't find any sweetness, so I used a sour-sweetened one.

Put the eggs in a jar and pour the sauce over them. Stir gently to evenly distribute the sauce. Close the tin and put it in the fridge.

Here are the eggs with sauce the next day. The sauce can be eaten alone with bread, cream cheese. As soon as we finish our portion, I'm going to make some more, but I'll add to the sauce some more spicy herbs. The oil that's in the sauce (it stays there and gets, like, always on top, you can drain a little so it's not so greasy, and use separately for salad dressing).

Nutritional Value:

Whole Dish:
Calories
2464.1 Calories
Protein
39.5 g
Fat
233.5 g
Carbohydrates
55.6 g
100g:
Calories
342.2 Calories
Protein
5.5 g
Fat
32.4 g
Carbohydrates
7.7 g

Salt, Garlic, Spicy, Vegetable Oil, Sugar, Vinegar, Eggs, Parsley, Sauce, Tomato Paste, Chili Pepper, appetizers, Additives

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