I am thrilled to have access to fresh Tamborine Mountain Quail Eggs to use.
The eggs of the smallest European game bird, the diminutive quail, are about the size of a very large olive, with an attractive brown speckled shell. They have a higher proportion of yolk to white compared to a hen’s egg, and are milder and creamier, but can be treated in much the same way. I think they are a true delicacy and use them in salads, as canapes on vegetable tartlets and whole in ravioli filling. They are delicious in a classic French salade nicoise. Asians use then as a snack and in curries. Japanese love them in bento boxes.
The Quail eggs are available from Joseph green grocers in Main St or the Green Shed (at the show grounds every Sunday morning).
To cook, fill a small saucepan two thirds full with water and a splash of vinegar, and bring to the boil. Add the quail’s eggs using a spoon. Simmer for 2.5 to 4 minutes depending on your preference.(I find 3.5 min gives a nice firm yolk) Remove with a slotted spoon and cool down under cold running water or in a bowl filled with ice water. To peel tap and roll on the bench to loosen the shell. If you ever need any please contact me and I can arrange to get them for you.
January 19, 2015 / Uncategorized / thechef