Obviously, an egg
from a quail
, these dainty little morsel
starting to appear in supermarket
s, usually sold in packs of a dozen
at a time. If you can't find any there your best bet is probably a
or game monger
The nicest thing about quail eggs is their colour; a very subtle
pastel blue with the occasional dark blue speckles. Due to their
tiny size (no more than about 2 cm / 3/4 inch) they don't take long
to cook. In fact the easiest way to soft boil quail eggs is to
bring a pan of water to the boil, then remove it from the heat and sit
the eggs in the hot water for about 2 1/2 minutes. Once cooked it's
vital to plunge them into cold water immediately if they're not to
continue cooking in their own heat and become hard boiled.
do want hard-boiled eggs you should cook them in boiling water
for 4 minutes. Because the shell is so thin the easiest way to remove it
is in a bowl of cold water, using your fingers. Quail eggs have a
similar flavour to hen's eggs, although a bit more delicate.
A common use for quail eggs is in a pretty-looking miniature salad.
Prepare a salad as usual but ensure that any lettuce or other leaves
are cut into small pieces. Hard boil some quail eggs and shell them,
as above. Toss them into the salad along with cherry tomatoes and
baby sweetcorn. Very dinky and guaranteed to impress the vicar if
he pops round for tea.