Index By:


Marinated Quail Eggs

(Huevos de Codorniz en Salpicón)

From Penelope Casas, Delicioso

Serves: 6


  • 2 dozen quail eggs
  • Salpicón Dressing:
    • 6 tbs. olive oil
    • 1 tbs. white wine vinegar
    • 1 tbs. sherry vinegar
    • 5 tbs. chopped dill or cornichon pickle
    • 2 tbs. drained small whole nonpareil capers or chopped larger capers
    • 2 tbs. minced onion, preferably Spanish or Vidalia
    • 2 tbs. chopped pimiento
    • 1 tbs. minced parsley
    • salt
    • black pepper


  1. Put quail eggs in saucepan with cold water to cover. Bring to a boil over medium heat, and cook 4-5 minutes. Run under cold water, then shell, removing all membrane.
  2. Make salpicón dressing: whisk together in large bowl the oil and vinegars, then stir in remaining ingredients.
  3. Gently fold in the quail eggs. Refrigerate several hours, or overnight.


Keywords: Spanish, Tapas, Quail.