on a whim, i bought this can of quail eggs...

REC: Quail Eggs Benedict

Quail Eggs Benedict and Caviar
Recipe courtesy of the Food Network Kitchens

1/4 cup distilled white vinegar
12 quail eggs
12 2-inch round croutons
Hollandaise sauce (recipe follows)
Osetra Caviar

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.

HOLLANDAISE SAUCE
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
dash of Tabasco sauce
salt
Freshly ground black pepper


Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

 
Are they already cooked? EPI has a pickled egg recipe and a watercress salad with quail eggs.

 
i haven't opened the can yet, but i sure hope so. and thanks.

maybe just for horses doovers...

 
I never heard of a "can" of quail eggs, please describe, I find it interesting

 
all i know is that it's a can that says "quail eggs". i 'spect i'll know more when i open it...

i'll report back.

 
How about mini Scotch Eggs? You could make a whole mini-themed dinner.

Fry up some mini fried chicken (Cornish game hens) and serve with some baby corn or haricot verts. A whole mini themed dinner. I make the mini fried chicken for the kidlets, but I think I like it more than they do.


* Exported from MasterCook *

SCOTCH EGGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

6 hard-boiled eggs -- peeled
1 1/2 pounds good quality pork sausage
1 tablespoon parsley
1 teaspoon ground sage
1/2 teaspoon ground black pepper
1/4 cup flour
3/4 cup cracker crumbs
2 eggs -- beaten
1 cup vegetable oil -- for frying

Combine sausage, sage, parsley, and pepper in a bowl, mix well. Divide into 6 parts. Heat oil. Form meat mixture around eggs, sealing well. Dredge in flour, dip in egg, and then in cracker crumbs. Fry eggs in oil until sausage is cooked through, and eggs are golden brown. Place on paper towels. May be kept warm in a 200 degree oven. Slice eggs in half lengthwise. Serve with sour cream-horseradish sauce.

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Quail eggs--my only acquaintance with quail eggs is the scene in Brideshead

Revisited" when Sebastian gives a party featuring quail eggs from his family's country estate. He decides to even up the number according to the number of guest and ends up eating most of them. Such elegance and sense of entitlement! On second thought, were they plover's eggs? a real no, no here on Cape Cod!

 
Thanks Dawn, I love my family's scotch eggs recipe but they are huge, the size of oranges...

when I was a kid I could eat a whole one no problem, but now not so much and cutting them in half spoils the fun. Think I'll try them "mini" next time. Lucky me, I can get fresh quails eggs at the Ferry Building...

 
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