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Recipe: Quail Eggs with Huancaínasauce

For 4 persons
Preparation time 20 minutes

6 persons / 2hrs


This vegetarian ceviche is eaten in the Ancash region in the Andes of Peru with leche de tigre of tomato juice. It has strong medicinal and nutritional power.


  • 1 box of quail eggs (12 pieces)
  • 1 large peeled and cooked floury potato
  • 300gr mozzarella (no feta or Hüttenkase, both are too sour)
  • ½ cup of Carnation condensed milk (not sweet!) Or coffee milk
  • 1 chilli
  • 2 spoons of olive oil
  • salt and ground black pepper to taste
  • 1 handful of dill
  • cayenne pepper


  1. Boil the quail eggs and empty them. Carefully spoon out the yolks and place in a bowl.
  2. Mix the mozzarella, chilli, milk and olive oil with the blender to a nice liquid sauce
  3. Add black pepper and salt to taste
  4. Mash the potato and yolk in the same bowl add the sauce. The filling should be a thick paste. If the filling is too thick, add some more sauce.
  5. Fill a piping bag with the potato mixture and fill the eggs with it. Sprinkle generously with dill and cayenne pepper.

Tip: place the eggs on a lettuce leaf so that they remain straightor "stick" them to the plate with a little bit of the filling.