Friday, August 10, 2012

Quails Eggs

I have always loved fresh eggs, but Quails eggs are in a league of their own, they are beautiful to look at so pretty and always seem to me somehow luxurious, up there with Caviar,  but at a fraction of the price.
Great for an amuse bouche at Dinner parties placed in a sort of straw nest,so sociable everyone helping themselves to the little bundles of joy.
I simply boiled them in salted water with a splash of vinegar, at a simmer rather than a boil for two and a half minutes exactly, refreshed them under cold water and roll them on the plate to crack the shell which peels of relatively easily, well most of the time. It gives a runny centre and a firm white delicious dipped in a little salt

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