February 11, 2011

Quail's Eggs 3 Ways

Enjoy your Queensland Quails’ eggs scrambled, boiled and poached with a spicy hollandaise sauce.

For the scrambled eggs
3 quail’s eggs
1 tbsp full fat milk
Ground white pepper, to taste
Sea salt, to taste
Small bunch of fresh chives
Pinch of fresh chopped parsley
85g smoked salmon 
For the poached egg
1 quail’s egg 
For the boiled eggs
3 quail’s eggs
Cracked black pepper (enough to roll quails eggs in)
3 slices Parma ham
For the asparagus
3 small spears of English asparagus
For the hollandaise sauce
2 large hen’s egg yolks
Juice of ½ lemon
1 tsp white wine vinegar
100g unsalted butter
Pinch of salt, to taste
Pinch ground black pepper, to taste
Cayenne pepper, to taste
Paprika, to taste
To serve
Pinch of dried chives
Celery salt (to fill half a quail egg shell)

Preparation method
1. The boiled eggs
Boil 3 quail’s eggs for 2 minutes, then put them straight into cold water and leave to rest.
Take the boiled quail’s eggs, remove the shells and roll in cracked black pepper 
and wrap in the Parma ham.
2. The asparagus
Place the asparagus in boiling water for 4-5 minutes. 
Remove and place to one side, but keep the water on a simmer. 
3. The hollandaise sauce
Separate the hen’s eggs and place the 2 yolks in a bowl with the lemon juice 
and white wine vinegar. Whisk together until light and frothy.
Heat the unsalted butter in a saucepan until melted.
Place the bowl over a pan of simmering water and whisk until the mixture starts to thicken.
Slowly add the melted butter whilst continuously whisking the mixture. 
Season with salt, pepper then whisk in the cayenne pepper and the paprika to taste. 
Put to one side and cover to keep warm.
4. The scrambled eggs
Take 3 quail’s eggs and crack into a jug (keeping one of the half shells) and mix in 
the milk, white pepper, sea salt and some finely chopped chives and parsley.
Put on a medium heat with a small knob of butter and heat gently until scrambled, 
stirring all the time to stop the eggs catching on the bottom of the pan.
Flake the smoked salmon and mix it in to the eggs, heating for 30 seconds.
Put to one side and cover to keep warm.
5. The poached eggs
Bring the asparagus water back to the boil and, using a hand blender, 
form a vortex in the water; crack a quail’s egg into the pan to poach for 1 minute. 
To serve
Paint hollandaise sauce on the plate. Place the 3 boiled eggs at one end, asparagus tips  in the centre with the scrambled eggs in a ring to the right. 
Remove the ring and then place the poached egg on top of the asparagus.
Garnish with chives over the scrambled eggs. Place the celery salt in the reserved half of a quail’s egg shell and place over the scrambled egg.

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