Quail eggs are about a third of the size of chicken eggs, are mottled grey and white. They are available by the dozen in many supermarkets in Spain and have become a very fashionable ingredient in “tapa” dishes and main courses.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4-6 Servings
- 1 dozen quail eggs
- 12 slices of a baguette
- 12 Slices of Spanish chorizo
- Spanish virgin olive oil for frying
This "cojonudo" recipe makes 4-6 servings as an appetizer.
Note: If you cannot find quail eggs in a market near you, fry a chicken egg and lay it on a larger piece of bread.
Arrange the slices of baguette on a large dinner plate or serving platter.
In a medium-sized frying pan, pour a few tablespoons of olive oil and heat on medium. When hot, fry quail eggs 2 at a time. Be careful not to over-heat the pan because the eggs will burn easily. As you remove each egg, place on top of a slice of baguette.
Note: The egg shells are harder than the shells of chicken eggs. If you attempt to crack them open using your thumbs, you will probably end up with both your thumbs in a broken yoke. So, we recommend that you crack them open by giving them a quick, sharp tap with the blade of a small knife. Remove the knife and separate the halves.
Cut chorizo into slices about 1/4-inch thick. In the same pan where you fried the eggs, lightly fry the chorizo slices on medium heat. Remove the slices one at a time and place atop a slice of bread with egg.
Variation – Cojonudas
Make the cojonudas the same way you would the cojonudos. Instead of chorizo sausage, fry “morcilla” sausage, sliced about 1/3-inch thick.
Serving Recommendation: This dish is best served hot - immediately after removing the eggs and chorizo from the frying pan.