What I did with quail eggs.
This little cute pack of quail eggs arrived home in my basket after a day out of cycling. Along one of our routes we stumbled across a tiny little butcher that I had no idea exsisted. I quickly snatched up a well hung hunk chunk of beef, a dainty pheastant, some amount of Old Sussex Cheddar and 18 of these pretty little eggs.
So what do you do with 18 tiny eggs. I thought a 9 egg omelette sounded quite appealing. But the butcher did say that boiled was the best way to have them. So I decided to make this very comforting potato salad with them. My mother's old recipe was perfect because it has a high potato:egg ratio...
Potato Salad
6 medium potatos
18 quail eggs or 6 medium sized eggs
3 tablespoons of mayonnaise
3 to 4 sweet gherkins
½ teaspoon of gherkin juice
1 tablespoon of american Mustard
Paprika
Boil the potatoes until a fork can be inserted easily. Drain and cool. Hardboil the eggs for about 5 minutes and chill under running water to prevent grey film forming on the yolks. Peel and dice potatoes and eggs. Listen to music or daydream while doing this as it can get quite tedious - especially with 18 eggs... dice the gherkins. Make a dressing with the mayonnaise, mustard and gerkin juice. Mix into the eggs and potatoes until evenly coated and to taste. Dust with paprika before serving.
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5 comments:
Quail eggs were my childhood favourite! My grandmother used to boiled them and I dipped them in either sugar or salt as snack. I'll definitely try this recipe, yummy ;-)
Ooooh, hot buttered toast with squished eggs sounds so good... it reminds me of munavoi (egg butter) of Finland, smoothered on fresh baked breads. I think I might do that next time! Tasty!
i love your picture of the quail eggs. sadly, i have never tried one of these tiny eggs ... do they taste exactly the same as a hen's?
Andrew - It's funny you say that - I think this weeks it's banana bread! I've seen it everywhere and I've made it as well... just must be something in the air!
Burekaboy - I would certainly be hard up trying to pick out a quail egg from a hen's egg in a blind tasting. I like to think that the yolk is a lot richer in the quail eggs though...
Well, Grand daughter, you sure are a chip off the old block. Your great grandfather fried a chicken for dinner nearly every Sunday. He'd tell the dog which one he wanted and the dog would catch it. Grandpa would behead it with the axe, dip it in really hot water, then yours truly got to pluck and clean it. Sometimes we'd butcher a dozen or so to put in the freezer. I was only 8 years old. I never like to eat chicken the same day it's butchered because the kitchen always smells like wet chicken. P.S. We don't find quail eggs here in the USA.
Love you,
Grandma
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