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🍽️ Create naturally colored quail eggs

185 kcal · 30 min · 4 servings

Create naturally colored quail eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Stir saffron threads into about 100 milliliters of lukewarm water.
  2. 2. Wash the spinach and remove the tough stems.
  3. 3. Place the spinach in a pot with about 300 milliliters of water.
  4. 4. Simmer the spinach covered on low heat for 15 minutes.
  5. 5. Puree the cooked spinach mixture with a hand blender until smooth.
  6. 6. Keep the spinach sauce warm until you are ready to use it.
  7. 7. Boil the quail eggs for about 6 minutes until hard-boiled.
  8. 8. Bring the beetroot juice to a boil in a pot.
  9. 9. Add about 400 milliliters of water to your saffron water.
  10. 10. Bring the saffron-water mixture to a boil once.
  11. 11. Drain the boiled eggs and rinse them immediately with cold water to stop the cooking process.
  12. 12. Put on rubber gloves to protect your fingers.
  13. 13. Peel the still warm eggs carefully.
  14. 14. Divide the peeled eggs among the three prepared color baths (spinach, saffron, beetroot).
  15. 15. Let the eggs soak in the color baths for about 30 minutes.
  16. 16. Leave the eggs in the color longer if you want more intense hues.
  17. 17. Serve the colorfully dyed quail eggs, for example, on a cheerful Easter salad.

Nutrition per serving