Prepare to tantalize your taste buds with a delightful Mexican delicacy: Huevitos de Codorniz con Salsa Rosada! These charming quail eggs, perfectly cooked and drizzled with a creamy, tangy pink sauce, are not just a feast for the eyes but also a burst of flavor in every bite. Whether you're hosting a dinner party or looking for an impressive appetizer, this quick and easy recipe will have your guests clamoring for more. With just 15 minutes of your time, you can create a dish that's both elegant and delicious. Ready to impress? Let’s dive into the world of quail eggs!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 12 quail eggs
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lime juice
- Salt to taste
- Pepper to taste
Instructions
- Carefully wash the quail eggs under cool running water to remove any dirt or debris.
- Fill a small saucepan with water and bring to a gentle boil. Gently lower the quail eggs into the boiling water using a spoon to prevent cracking.
- Cook the quail eggs for approximately 2-3 minutes for soft-boiled eggs, or 4-5 minutes for hard-boiled eggs, depending on your preference.
- Prepare an ice bath by filling a medium bowl with cold water and ice cubes. Once eggs are cooked, immediately transfer them to the ice bath to stop the cooking process and cool them quickly.
- After 1-2 minutes, carefully peel the quail eggs. Gently tap each egg on a hard surface and roll to crack the shell, then peel carefully to avoid damaging the delicate egg white.
- In a small mixing bowl, combine mayonnaise, ketchup, and fresh lime juice. Whisk thoroughly until the sauce becomes a smooth, pink color (salsa rosada).
- Season the sauce with salt and pepper to taste, adjusting the seasoning as needed.
- Arrange the peeled quail eggs on a serving plate and drizzle the pink sauce over them, or serve the sauce on the side for dipping.
- Optionally, garnish with a sprinkle of fresh chopped herbs like chives or parsley for added flavor and visual appeal.
- Serve immediately while the eggs are still warm or at room temperature.
Tips
- Choose Fresh Eggs: Always use fresh quail eggs for the best flavor and texture. Look for eggs that are clean and have intact shells.
- Control Cooking Time: Adjust the cooking time based on your preference for soft or hard-boiled eggs. Remember, 2-3 minutes for soft and 4-5 minutes for hard-boiled!
- Ice Bath is Key: Don’t skip the ice bath! It not only stops the cooking process but also makes peeling the eggs much easier.
- Peeling Technique: To peel the eggs smoothly, gently roll them on a hard surface to crack the shell before peeling. This helps separate the shell from the delicate egg white.
- Customize the Sauce: Feel free to tweak the salsa rosada by adding a dash of hot sauce or a sprinkle of garlic powder for an extra kick!
- Garnish for Presentation: A sprinkle of fresh herbs like chives or parsley not only enhances the flavor but also adds a beautiful touch to your presentation.
- Serve Warm or Room Temperature: These quail eggs are delicious served warm or at room temperature, making them versatile for any occasion.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 330mg
