It seems to me that the first step in doing something wonderful with quail eggs must include... Bacon! I cook bacon in the oven, it's so ultra easy and nobody has to hover over the range while a fine spray of grease coats everything nearby. Just line a pan with foil, spread out the bacon and cover it with foil (to keep that fine spay of bacon grease off of the inside of your oven) and bake at 400 until it's the crispness you prefer (between 20 - 30 mins.) I like it crispy, DH likes it chewy. (So I make it crisphewy.) While I was at it, I tried making some little cup like shapes out of bacon, just to see if it would work. I curled up some bacon in some foil cupcake cups and covered that with foil.
And into the oven it went:Alton Brown recipe that calls for butter chunks rather than clarified butter. It sounded easier to me, plus Alton Brown is a genius. If he says it will work... it will work! There are three organic chick egg yolks in here (I get 1 doz free range, organic, yadda yadda eggs in my CSA box each two weeks.) STIR!
Add a few chunks of butter at a time and keep stirring, make sure it doesn't get too hot. Don't want to make scrambled eggs!
OO00oooo... pretty! Add the lemon juice, salt and cayenne. I added those, then added more for a little additional flavor. I ended up using the juice of half a lemon, nice bit of tang!
The bacon came out of the oven looking all lovely and filling the kitchen with "ode to cooked PIG!" (yum)
I don't have photos of the next steps cause it all pretty much happens all at once. The English muffins went in the toaster oven and I broke four little quail eggs into a round ring in my egg skillet and began frying them. Eggs Benedict call for poached eggs, but that's an adventure for another day when I want to work with chicken eggs. This whole adventure started with Quail eggs... so I fried them a bit, pried them off the cookie cutter round and flipped them. They were SO cute in there cooking away, but quail eggs are really hard to crack. The shells are very soft and the membranes are pretty strong. But they are O SO CUTE! (I had to go after a piece of shell with my tweezers, that's why there are tweezers in my kitchen.)
Get the English muffins from the toaster oven, add the bacon, top with the four fried quail eggs...
Hurry now, eggs are never good cold!
Top with the Hollandaise and run to the herb garden for some fresh chives and sprinkle those on top. I called the man and he sat down to eat his... I looked up and it was gone while I was still working on mine. He eyed my plate while I finished mine, then he licked his plate clean. Yes, literally. He kept eying mine until I gave him the last bite. Not bad, not bad at all.
Ok, so not entirely pretty food... but a pretty big YUM!
I love my CSA! (Community Supported Agriculture)
I would never have tried quail eggs without them!
Savoring the Flavors,