Friday, November 03, 2006

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.

Cousins Butchers
36 Grantchester Street
Cambridge
CB3 9HY
telephone: 01223 352856



7 comments:

miss cupcake said...

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 ;-)

Scott at Real Epicurean said...

Quail eggs are something I haven't had in such a long time. They look cute when soft boiled and squished onto hot buttered toast.

Bonnie said...

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!

Andrew said...

Its funny how things repeatedly pop up; this week it has been quail eggs where ever I go. We had quail eggs at the salt and butter tasting at Johannas the other day, someone gave me a batch yesterday and now your suggestion. Quail eggs are the in ingedient this month it would seem!

Anonymous said...

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?

Bonnie said...

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...

Anonymous said...

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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