This recipe captures the subtle smokiness and delicate texture of Noma's famous smoked quail egg, adapted for the home kitchen to bring a touch of Nordic fine-dining to your table.
Carefully place quail eggs into a small saucepan. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat.
Once boiling, immediately remove the pan from heat, cover tightly, and let stand for exactly 2 minutes for a jammy yolk or 2 minutes 30 seconds for a firmer yolk.
Drain the hot water and immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking and make them easier to peel. This rapid cooling also helps prevent the green ring around the yolk.
Gently tap and roll each quail egg on a hard surface to crack the shell all over. Peel carefully under cold running water to help separate the shell from the membrane. Quail eggs are notoriously delicate, so take your time.
Prepare your home smoker: Line the bottom of a large, heavy-bottomed pot (like a Dutch oven) with a piece of heavy-duty aluminum foil. Sprinkle the wood chips evenly over the foil.
Place a wire rack or a steamer basket inside the pot, elevated above the wood chips. Ensure the rack doesn't touch the chips.
Arrange the peeled quail eggs on the wire rack, making sure they are not touching each other.
Place the lid tightly on the pot. Set the pot over medium-high heat until you see wisps of smoke escaping from under the lid (this usually takes 3-5 minutes).
Once smoke appears, reduce the heat to low. Allow the eggs to smoke for 5-7 minutes. Be careful not to lift the lid too often, as this releases the smoke.
Turn off the heat and leave the pot undisturbed with the lid on for an additional 10-15 minutes to allow the smoke flavor to deepen and cool slightly.
Carefully remove the eggs from the smoker. Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.
To serve, arrange the smoked quail eggs on a platter. Sprinkle generously with flaky sea salt and a pinch of fresh dill or chives, if using.