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RESIZE YOUR EGG THOUGHT WITH QUAIL EGGS



by Andrew Chalk


A big quail egg enthusiast from Spring Creek Quail Farm just sent me some of their eggs. What better way to review them than trying them in some recipes? This also allows me to pivot on weekend breakfast, my favorite meal of the week.


BAKED AVOCADO QUAIL EGGS

Recipe by Leanne Lives Healthy (@LeaneLivesHealthy), used with permission.



Prep. couldn’t be easier here. Just remove the stone from an avocado and fill the hole in each half with a quail egg. Bung (in the argot of Escoffier) in the oven at 425F for 12 min (I needed 15 for best set).




When set (and that, I found, was the best way to judge ‘done’) dress as appropriate. Leanne suggests sea salt, red pepper flakes, green onion, or basil. I used the sea salt and flakes, but substituted watercress for the basil, and added Oak’d barbecue seasoning for its paprika color and spicy flavors. This stage is very much a ‘go wild’ choice.


CONCLUSIONS: Great first recipe choice. Great first course portion size (one half avocado for me, and the other for The Moll). The hardest thing was ‘cracking’ the egg. Quail eggs are so small you have to ‘saw’ the shell off with a paring knife. It’s an acquired skill.


QUAIL EGGS IN THEIR NEST


Quail Eggs in Their Nest. This version has sauteed oyster mushrroms on the size and crumbled bacon in the noodles.
Quail Eggs in Their Nest. This version has sauteed oyster mushrroms on the size and crumbled bacon in the noodles.

I jumbled this together from some ancient ingredients in the larder.


  1. Soften vermicelli noodles. I used some stock left over from a soup. Put the crisp, dry noodles into the stock. Bung (there’s Escoffier again) in the microwave for two minutes. Once hot, the noodles soften to the usual form on the plate;

  2. Plate the noodles in the center of the plate;

  3. Pan-fry two quail eggs per person. Plop them on top of the noodles;

  4. Sprinkle something green over the top for telegenics;

  5. Sprinkle sea salt for taste. I also use a barbecue rub, in this case Oak’d rub as used in the prior recipe;

CONCLUSIONS: Let the yolk run through the strands of vermicelli. Simple but satisfying breakfast recipe.


AM I A QUAIL CONVERT?

They are visually stunning. A new angle on eggs. A great string to have in your bow. Here, in Dallas, TX I can’t find a local supplier yet. On their web site they have a link to request Spring Creek to get a stockist in your area.

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