2012 Food A-Z: Q is for Quail Egg Shooters
Quail’s Eggs are so pretty, I knew I wanted to make them my Q photo (plus, what’s the alternative? Quiche?). But they ain’t cheap, so what to do with them once I’ve photographed them?
A quick Google led me to this recipe, which I may very well be rolling out on Christmas morning.
- Finely chop some smoked salmon or crispy bacon, and some chives.
- On a plate, make a small mound of sea salt for each egg you are cooking
- Get some water boiling in a large pan, and carefully lower in the quail eggs. Boil vigorously for at least 20, no more than 30, seconds.
- Remove and immediately plunge into cold water.
- Nestle each egg into its mound of sea salt, and chop the top off the egg with scissors or a sharp knife.
- Top with the salmon-or-bacon and chives, and serve.
To eat, knock them back in one. You might need to give the shells a little squeeze to get all the egg out. These probably aren’t suitable for pregnant ladies or the other people who need their eggs hard and their steaks well-done.