Type what you have

Ingredients

• ✓ quail egg
• greek yogurt
• mustard
• garlic powder
• cayenne pepper
• all-purpose flour
• pork sausage
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Combine yogurt, mustard, garlic powder, and cayenne pepper in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Place flour on a flat plate. Divide sausage into 12 equal portions. Shape into balls; flatten each into a paper thin patty. Dredge both sides of each patty in flour; shake off excess.
4. 4 Wrap each sausage patty around a hard-boiled quail egg, making sure the egg is completely sealed inside. Dip each in the beaten egg, then coat in bread crumbs.
5. 5 Coat the air fryer basket with cooking spray; place 6 eggs in the basket. Lightly coat tops with cooking spray; cook for 8 minutes. Flip and coat again; cook 6 minutes more. Repeat with remaining 6 eggs.
6. 6 Slice each egg in half. Serve with mustard dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ quail egg
• white vinegar
• salt
• bread cube
• artichoke heart
• cocktail onion
• pickle
• sun-dried tomato
• oil
• skewer
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

By Buckwheat Queen

Ingredients

• ✓ quail egg
• water
• sorghum grain
• sriracha salt
• cumin
• avocado oil
• vinegar
• buffalo mozzarella
• basil
• avocado
• kumato tomato
• radish

Instructions

1. 1 Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, about 1 hour.
2. 2 Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
3. 3 Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls.
4. 4 Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
5. 5 Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.

By Buckwheat Queen

Ingredients

• ✓ quail egg
• mirin
• sake
• soy sauce
• rice wine vinegar
• wasabi powder
• oyster
• flying fish roe
• lemon

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ quail egg
• rice vinegar
• ketchup
• brown sugar
• soy sauce
• water
• yellow food coloring
• red food coloring
• all-purpose flour
• salt
• black pepper
• oil
• cornstarch
• bamboo skewer

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
3. 3 Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara