Light, nutritious and easy to prepare, quail eggs are a great ally for those looking for balanced snacks during Carnival. Rich in proteins, B vitamins and minerals such as iron and zinc, it contributes to satiety and helps maintain energy throughout the day, even in the midst of an intense holiday routine. Furthermore, the small size makes portion control easier, favoring more conscious choices.

Next, check out how to prepare creative and healthy snacks with quail eggs for Carnival!

Ingredients

• 500 g ground chicken breast
• 1 grated onion
• 2 cloves of garlic, chopped
• 2 tablespoons of breadcrumbs
• 1 tablespoon chopped green chilli
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 1 tablespoon of olive oil
• Water for cooking
• 6 quail eggs
• 2 chicken eggs for breading
• 1 cup breadcrumbs for dusting

Preparation mode

In a medium saucepan, place the quail eggs, cover with water and place over high heat. Once it boils, cook for 4 minutes. Turn off the heat, drain the water, cool the eggs and peel carefully. Book. In a large bowl, place the ground chicken, grated onion, chopped garlic, breadcrumbs, green chilli, salt, black pepper, paprika and olive oil. Mix well with your hands until you obtain a homogeneous, soft and easy to shape dough.

Divide the meat into 6 equal portions. Open each portion in the palm of your hand, forming a disc. Place a quail egg in the center and wrap it completely with the meat, pressing well to seal and form a uniform ball. Repeat the process with all portions.

Dip each bolovo in the lightly beaten chicken eggs and then in the breadcrumbs, pressing to ensure a well-adhered layer. Preheat the air fryer to 200°C for 5 minutes. Arrange the bolovos in the basket, leaving space between them. Bake at 200°C for 12 to 15 minutes, turning carefully halfway through, until they are evenly golden and cooked through. Remove from the air fryer, let rest for 1 to 2 minutes and serve while still hot.

2. Quail egg and sweet potato temperate

Ingredients

• 18 quail eggs
• 300 g the potato-ball
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• Salt and pepper to taste
• Water for cooking

Preparation mode

In a pan, over medium heat, cook the potato in boiling salted water until soft but firm. Drain and let cool. Then, in another pan with water, cook the quail eggs for 4 minutes over medium heat after boiling. Wait for it to cool, peel and set aside.

In a large frying pan, heat the olive oil over medium heat and quickly sauté the garlic. Add the sweet potatoes and sauté for 3 minutes, just to lightly brown. Combine the quail eggs, oregano, paprika, chili pepper and adjust the salt. Mix gently and turn off the heat. Serve chilled or at room temperature.

Ingredients

• 300 g wholemeal puff pastry
• 150 g the mushroom paris chopped
• 1 tablespoon olive oil
• 1 clove of minced garlic
• Salt, chopped parsley and ground black pepper to taste
• 6 quail eggs, boiled and peeled
• 1 cup of ricotta cream

Preparation mode

Roll out the puff pastry on a smooth surface and cut out enough circles to line the bottom and sides of a cake pan. muffin. Lightly press the dough to form baskets. In a frying pan, heat the olive oil over medium heat and sauté the garlic until fragrant. Add the mushroom, season with salt and black pepper and cook until soft and with reduced moisture. Book.

Distribute the mushroom stew at the bottom of each pasta basket. Place a quail egg on each mushroom portion. Finish with ricotta cream on top. Bake in a preheated oven at 200°C for around 18 to 22 minutes, or until the dough is golden. Remove from the oven, top with parsley and serve while still hot.

Ingredients

• 12 quail eggs
• 1 sliced ​​baguette
• 1 cup of tea tomato-cherry cut in half
• 2 tablespoons olive oil
• 1 clove of grated garlic
• Water for cooking
• Salt, ground black pepper and basil leaves to taste

Preparation mode

In a pan, over medium heat, cook the quail eggs in boiling water for 4 minutes. Turn off the heat, drain and immediately place in cold water. Peel and reserve. Then, place the cherry tomatoes on a baking tray, drizzle with 1 tablespoon of olive oil, season with salt and place in a preheated oven at 180°C for 15 minutes, just until they wilt slightly.

Drizzle the baguette slices with the remaining olive oil, place on a baking tray and place in a preheated oven at 180°C for around 8 minutes, until golden and crispy. Afterwards, lightly rub the grated garlic on the toast while it is still hot. Then, cut the quail eggs in half and distribute over the bruschettas. Add cherry tomatoes, finish with black pepper and basil and serve at room temperature.

5. Quail egg boat

Ingredients

Massa

• 150 g whole wheat flour
• 100 g fine oat flour
• 125 g cold unsalted butter, cubed
• 1 ovo
• 1 teaspoon of salt
• 3 tablespoons of ice water
• Wheat flour for flouring

Filling

• 12 quail eggs
• 200 g cooked and shredded chicken breast
• Water for cooking
• Cold water to stop cooking
• 1 cup of ricotta cream
• Salt and ground black pepper to taste

Preparation mode

Massa

In a bowl, place the flour and salt, mixing well. Add the cold butter and, with your fingertips, incorporate it until it forms a coarse crumb. Add the egg and mix gently. Add the ice water little by little, just until the dough is homogeneous and no longer sticks to your hands. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for 30 minutes.

Roll out the dough with a rolling pin on a surface floured with wheat flour, leaving it about 2 millimeters thick. Cut the dough into oval shapes or use cookie cutter molds. Line individual molds, pressing the bottom and sides well. Prick the base of the dough with a fork to avoid bubbles. Bake in a preheated oven at 180°C for approximately 18 to 22 minutes, or until lightly golden. Remove, carefully unmold and let cool completely.

Filling

In a pan, over medium heat, cook the quail eggs in boiling water for 4 minutes. Drain, transfer to cold water, peel and cut each egg in half lengthwise. In a bowl, mix the chicken with the ricotta cream until a more homogeneous cream is obtained. Season with salt and black pepper, mixing well.

Distribute the pate in the center of each boat, leveling with a spoon. Place half a quail egg on each boat, with the yolk facing up. Arrange on a platter and keep in a cool place until serving.