Quail eggs in rice paper

A particularly tasty and spectacular preparation with a creamy yolk and crispy outside. Not only to be used in a composition but also as a beautiful appetizer. 

Recipe for 30 eggs.

Quail eggs in rice paper

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




quail eggs



sheets of rice paper



Japanese seven-spice powder

Preparation method

  • Freeze the quail eggs and then allow them to thaw in the refrigerator. This will make the yolks firm and creamy, while leaving the whites still in their liquid form.
  • Separate the eggs.
  • In a blender, grind the sheets of rice paper until fine and season with the Japanese seven-spice powder and salt to taste.
  • Coat the eggs in the ground rice paper sheets and deep-fry for no more than 30 seconds at 190°C, until the rice puffs. Drain on paper towels.

Serving suggestions

  • In a Japanese-style steak tartare with Shiso purple sheets.
  • Can also be served separately as an amuse-bouche.
  • As an amuse, e.g. with wasabi mayonnaise and sweet and sour red onion.

Previous page