I first made these delicious little devilled eggs as finger food at one of our parties at least 12 years ago. We always have quail eggs on hand because we loved having them in our laska soups, and coming up with other ways to use the eggs was not difficult.
Devilled Quail Eggs are a tasty starter at a dinner party and great picnic or finger food. And because they are served cold, they can be made ahead of time.
Ingredients
Tin of quail eggs 1/2 teaspoon cumin 2 tablespoons mayonnaise 1 tablespoon lime juice 1/2 teaspoon dijon mustard 1/2- 1 teaspoon cayenne pepper
Method
Cut the quail eggs in half and remove the yolks, placing them in a bowl. Mash the yolks with the cumin, mayonnaise, dijon mustard, lime juice, cayenne pepper, and mix well.
Taste and season with salt and pepper as needed.
When very smooth, put the egg mixture into a piping bag or similar and pipe the yolk mixture back into egg white halves.
Garnish with the egg halves with finely caviar or finely chopped coriander, tomato, cucumber and cracked black pepper.
Like this recipe? Please share or pin using the image below… thank you!
What to do with the leftover quail eggs? Or do you need a quick, easy finger food for a party? This is simple and surprisingly tasty. Only three ingredients! In Australia, we can purchase tinned quail eggs from the Asian grocer as well as from some common supermarkets.
This recipe is something I used many times while entertaining friends and family on our boat or at backyard BBQs and dinner parties, and it has always been a hit. When I last made this recipe in Thailand I had to buy quail eggs and boil them myself. I have discovered that pealing quail eggs in absolutely devastating!
Ingredients
Quail eggs
five-spice powder
salt
Method
Mix a tablespoon of salt with about a teaspoon of five-spice. Taste and adjust until you have a good balance of salt and spice.
Then simply plate up the eggs, dip a few in the spice and serve along with the salt mix in a small bowl.
Like this recipe? Please share or pin using the image below… thank you!
I often make myself an omelette for lunch. Sometimes I fill it with ham, mushroom and tomato. At other times I treat myself to an omelette with smoked salmon. I love the flavour of smoked salmon with capers, so I throw a few on top for flavour.
I used chopped chives with this omelette, but it would be super delicious with fresh dill also. That is the best thing about omelettes – just add your favourite flavours! The following is a recipe for one omelette – it’s easy to double, triple, or quadruple the ingredients to make two, three, or four omelettes.
ette
Ingredients
For one omelette you will need –
2 large eggs 2 teaspoons sour cream 1/4 – 1/2 teaspoon cracked black pepper 1 tablespoon of fresh chives A small dob of butter 15g of smoked salmon, chopped 1 1/2 tablespoons of grated cheese
To top the omelette 40g smoked salmon 1/2 tsp of chopped capers Sour cream and chives to garnish
Beat the eggs, sour cream, pepper and chives until just mixed.
Melt the butter in a small nonstick pan. Add the egg mixture and cook for one minute. Then sprinkle one half of the omelette with the chopped salmon and the grated cheese. Cook gently until almost cooked through, about two minutes.
Using a flexible spatula (or two), flip the bare omelette side over the side that has the salmon and cheese. Cook omelette for another minute or two, until cooked to your liking.
Arrange omelette on a plate, top with smoked salmon, a dollop of sour cream, capers and chopped chives.
Breakfast in New Zealand, the land of my birth, is as varied as the eclectic variety of people representing ‘Kiwis’. Porridge, fruits and yoghurts are popular, as are eggs Benedict and French toast. However, it’s the addition of lambs fry and bacon, savoury mince, and corn fritters on the menu, that indeed reveals you are dining in a New Zealand cafe.
The last time I was in New Zealand, my dad and I breakfasted in Ahuriri, Napier. Dad ordered the corn fritters, served with bacon, avocado and sour cream, and seeing that he enjoyed it so much, I remarked that I could teach him how to make them at home. Therefore this recipe is dedicated to my dad…. time to cook breakfast old boy.
I decided upon serving my corn fritters with avocado, bacon, an egg for additional protein, and warm tomato relish. Make the relish first and have it slowly simmering on the stovetop while you make the fritters. Once cooked (keep fritters warm in the oven), but before you cook the eggs, take the tomato relish from the heat and allow to cool slightly, while you fry or poach your eggs. The following recipe will feed four people.
For the warm tomato relish
1 tablespoon olive oil 2 garlic cloves, finely chopped 1/2 a small onion, finely chopped (approximately 3 tablespoons) 2 large tomatoes, roughly chopped 1/2 teaspoon white pepper 2 teaspoons apple cider vinegar 2 teaspoons brown sugar (loosely packed) 1 teaspoon dijon mustard Salt to taste
Add the tomatoes, pepper, vinegar, sugar and mustard, and simmer gently, occasionally stirring, while you make the fritters. Add water as necessary.
Remove from heat for a few minutes before serving.
For the corn fritters
¾ cup plain flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cracked black pepper 1 egg, beaten 440g can cream-style corn 440g corn kernels 3 spring onions, finely sliced
Sift the flour, baking powder, salt and pepper into a bowl.
Add the egg, mixing well to combine. Stir in the creamed corn, corn kernels and the spring onion.
Spray a large fry pan with oil spray and heat. Carefully spoon fritter mixture into the pan, creating two or three fritters about eight centimetres in diameter. Cook until golden brown, flip and cook the other side.
Remove from the pan, place on a plate with absorbent paper, put it into the oven, set on low, and keep warm. Repeat until you have eight fritters.
To serve
8 rashers of bacon, cooked to your liking 4 eggs, cooked to your liking 1 avocado, peeled and sliced
Place two corn fritters in the middle of each plate, top with sliced avocado, bacon and an egg. Finish with a couple of spoonfuls of tomato relish.
I’m not sure where the term ‘Eggs in Purgatory’ originated. Does it refer to the bubbling red tomato sauce? I’m not sure. However, this recipe is perfect for cooking in the camp oven over a campfire. Perfect for an Aussie bush brunch, this dish is high in protein and super tasty.Â
When we left Darwin I had some pastry and feta leftover and wasn’t sure what to use it for. Once I had taken stock of what our esky held I decided to cook quiche. I had never baked quiche in the camp oven before, so I was thrilled that it turned out so well. Very delicious!
10 sheets of filo pastry
Baking paper
1 onion, chopped
250g bacon, chopped
8 eggs
1/2 cup of milk
60g feta, chopped into small pieces
60g baby spinach leaves, roughly chopped
Grated cheese
Cracked pepper
Method
Prepare the camp oven. *Camp oven should be oiled. With two strips of baking paper line the bottom and sides of the camp oven, this will help get the quiche out when it is ready. Then line the camp oven with pastry going up the sides by 1 or 2 inches. The depth of your quiche will depend on the size of your camp oven. For this recipe, I used a 9-quart camp oven and the quiche was about an inch high.
Saute the bacon and onion in a frypan and set aside.
Whisk the eggs and the milk.
Add the feta, spinach, bacon and onion to the eggs and mix well.
Pour the egg mixture into the prepared quiche base, spread evenly, using a fork. Top with grated cheese and cracked pepper.
Cooking in a camp oven
To bake the quiche, we put a few hot coals or heat beads under the pot (our camp oven has three short legs) and about three times as much on top of the camp oven. Check after 15 minutes to see if you have the right amount of heat. If you think you need a higher temperature, add and few coals (if cooking too hot, remove coals). We cooked ours quite slow, and it took about an hour. We will cook it a little hotter the next time, but thought since it was our first time baking a quiche, to err on the side of caution.
Cooking in your oven – Cook for 35 – 45 minutes at 190 degrees celsius.Â
Note: *We always wash our camp oven when we are finished with it, heat it over the fire to dry and then rub oil into it using a paper towel until well coated – if you do that at the end of every use you will find your camp oven will be ready for use every time you want it and it will not rust.
If you like this recipe please share, or pin using the image below… thank you!
Another one of Dwayne’s favourites! We were shopping at an Aeon shopping centre, near Senibong Cove in Malaysia, when Dwayne’s nose led him to a pot of Chinese Tea Eggs simmering away outside a cute little tea shop. The aroma permeating from the pot was a delightful combination of cinnamon, star anise and soy. Not able to pass them by he purchased a few of the eggs and delighted in their taste, for they tasted as delicious as they smelled.
So taken was he by the tea eggs that I had to experiment with making my own. I did a search on the net and found some interesting recipes. I ended blending a couple of ideas and making up my own recipe.  I didn’t like the sweetness of the bought eggs so I omitted the sugar that was in most recipes. Add a 1/2 cup of sugar if you like it sweet.
Chinese Tea Eggs
This is how I made them…
Ingredients
10 softboiled eggs
(I boiled the eggs with a little bicarb to help them peel easier. )
About three cups of water
2 Tbs Kecap Asin (or soy sauce)
2 Tbs Kecap Manis
1/2 tsp salt
4 pods of star anise
2 cinnamon sticks
8 whole cloves
1/2 tsp black peppercorns
1/2 tsp fennel seeds (optional)
2 slices of lemon or orange
the contents of four opened black teabags (I didn’t have any lose tea) NOTE: Lapsang Souchong tea would be great in this recipe but I haven’t been able to find it yet. It would give it a smoky flavour.
Method
Do not peel the boiled eggs, but crack them all over to allow the flavour and colour of the marinade to penetrate them.
Add all ingredients, including eggs, to a saucepan and bring to the boil. Reduce the heat and simmer.
I simmer the eggs for about 30 minutes and then I let them sit in the marinade for another 12-18 hours. The longer you leave them in the marinade the more flavour and colour they will have.
They are a handy little snack when sailing and also a nice treat to take to fellow sailors when visiting.
Like this recipe? Share with family and friends or pin using the image below, thank you!
Gourmet from the galley! 