Quail Eggs

Pure white and with a simply perfect shape, Morgan’s steamed small quails’ eggs reveal soft flavours and delicate scents, perfect to go with crisp vegetables of the season. For the supply of quails’ eggs we use only local producers who always guarantee maximum quality and freshness.

Soused Quail Eggs

A harmony of flavours perfect to enjoy at aperitif time. The quails’ eggs join the colourful confetti of vegetables and fennel seeds, Cervia salt, sugar, white wine vinegar, organic sunflower seed oil and extra virgin olive oil.

Pairing

Ready to eat as hors d’oeuvre or finger-food appetizers.

Soused Quail Eggs

A harmony of flavours perfect to enjoy at aperitif time. The quails’ eggs join the colourful confetti of vegetables and fennel seeds, Cervia salt, sugar, white wine vinegar, organic sunflower seed oil and extra virgin olive oil.

Pairing

Ready to eat as hors d’oeuvre or finger-food appetizers.

Quail Eggs with poplar mushrooms

The perfume of the woods embraces the soft flavour of quails’ eggs, together with sugar, Cervia salt, white wine vinegar, extra virgin olive oil and organic sunflower seed oil. This recipe is an excellent finger food, both with an aperitif and as an antipasto.

Pairing

Ready to eat as hors d’oeuvre or finger-food appetizers. You can find them from September to June

Quail Eggs with poplar mushrooms

The perfume of the woods embraces the soft flavour of quails’ eggs, together with sugar, Cervia salt, white wine vinegar, extra virgin olive oil and organic sunflower seed oil. This recipe is an excellent finger food, both with an aperitif and as an antipasto.

Pairing

Ready to eat as hors d’oeuvre or finger-food appetizers. You can find them from September to June

Quail Eggs with white asparagus

A pale harmony of taste: white asparagus and quails’ eggs are conquered by black pepper, Cervia salt, white wine vinegar, organic sunflower seed oil and extra virgin olive oil. Incredibly delicate and perfect for any creative recipe.

Pairing

Ready to eat as hors d’oeuvre or finger-food appetizers. You can find them from April to June.

Quail Eggs with white asparagus

A pale harmony of taste: white asparagus and quails’ eggs are conquered by black pepper, Cervia salt, white wine vinegar, organic sunflower seed oil and extra virgin olive oil. Incredibly delicate and perfect for any creative recipe.

Pairing

Ready to eat as hors d’oeuvre or finger-food appetizers. You can find them from April to June.

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