Margit Kreiner

Margit grew up surrounded by agriculture and small-scale farming. Over the years, she gained extensive experience in the daily tasks of animal husbandry. Previously, she lived with her family in Káptalantóti, where they kept hundreds of poultry and sheep, made herbal teas, and cultivated lavender and roses.
After moving to Raposka, she had less land available, but her love for animals remained unchanged. The idea of keeping quails came from an experienced acquaintance, and, as with everything else, she mastered it through extensive reading and hands-on experience.
Today, Margit and her daughter raise hundreds of quails, which require daily care. The birds need to be provided with the right amount of water and high-quality feed. From the very beginning, Margit avoided using commercial feed, sourcing natural feed – corn, wheat, barley, peas, and soy – from a nearby farm. This ensures the quails stay healthy, and their eggs retain a rich and distinctive flavour.
According to Margit: “Anyone who has tasted eggs from commercially fed poultry and then tries eggs from a backyard farm where natural feed is used will immediately notice the difference.”
The difference is not only in taste but also in appearance. The yolk is much deeper in colour and retains its beautiful sunny yellow shade even after cooking or frying.

After boiling the quail eggs, Margit soaks them in salted water for several hours before smoking them with beech wood. The firm, white eggs are then preserved in olive oil, flavoured with garlic, chilli, wild garlic, or other seasonal herbs. Every flavour is the result of her own experimentation – nothing goes to market unless Margit considers it 100% perfect.
The most popular flavours are plain, garlic, and chilli.
Tip: The marinade, or the spiced olive oil, is also valuable. Once the quail eggs are gone, you can use it for cooking.
Customers often suggest new flavour ideas, which Margit usually tries to create and bring to life.
Although the main product is boiled, smoked quail eggs, Margit also makes wild garlic pesto, sweet and spicy paprika creams from her home-grown vegetables, as well as jams and syrups from her fruits.

Wild Garlic Pesto
Margit's wild garlic pesto is made from fresh, wild-harvested garlic during the peak of the season. After thorough cleaning and grinding, the leaves are processed with olive oil, salt, walnuts, or chilli. Only the leafy part of the herb is used in the pesto, preserving its fresh, mildly garlicky aroma. Margit collects the wild garlic herself or with family help from nearby, well-known gathering spots. The versions with walnuts or chilli add a unique character to this springtime delicacy. The pesto is perfect for pasta, toast, as a side to meats, or as a salad dressing. It contains no preservatives.


Spiced Smoked Quail Eggs in Olive Oil

The homemade smoked quail eggs preserved in olive oil are one of the most special products from Margit's artisanal workshop. The quails are raised on natural feed, contributing to the eggs' high vitamin and mineral content. The preparation process is meticulous: the eggs are soaked in vinegar water before cooking to remove natural pigment spots, then boiled in salted water, cooled, hand-peeled, and smoked with beech wood for three hours. The prepared eggs are then preserved in olive oil, either plain or flavoured with spices like garlic or chilli. The oil not only acts as a preservative but also captures the smoky and spiced aromas, which can later be used in cooking. The product contains only natural ingredients, is free from additives and preservatives, and has a shelf life of six months. Perfect as a starter, party snack, or salad topping – a truly homemade delicacy from Raposka.



You can purchase the products at:
●    Hévíz Farmers' Market
●    Liliomkert Market, Káptalantóti