“Chamomile” from Quail Eggs

by Editorial Staff

A fun, creative design of quail eggs. An excellent breakfast option – your loved ones, especially children, will be very happy and satisfied.

Summary

Cook Time	30 min.
Total Time	30 min.
Course	Appetizer
Servings (Default: 2)

Ingredients

Medium sausages – 4 pcs.
Quail eggs – 6 pcs.
Vegetable oil – 1 tbsp
Dill greens (stems and leaves) – 20-30 g (to taste)
Small fresh cucumber (optional) – 1-2 pcs.

Instructions

Peel the sausages cut them in half. Make cuts across the sausage without cutting to the end. Expand and chop with toothpicks.
Heat the oil in a flat-bottomed pan. Put the sausages flat side down, fry over medium heat for 1 minute.
Break the quail eggs carefully, taking care not to damage the yolks. Reduce fire. Cover the pan with a lid, preferably a glass one, to keep an eye on the eggs. Fry eggs from quail eggs until the white hardens and the yolk is still bright.
When the quail eggs are ready, place the “flowers” on the plates. Remove toothpicks and excess protein. Use the dill stalks to form the “chamomile” stalks. Put the “grass” out of the dill leaves. You can cut leaves from a cucumber. Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.