December 10, 2009

Scrambled Quail Eggs

This tiny dish was kind of an experiment for an amuse-gueule that I plan to serve during the holidays. Scrambled quail eggs with fried parma ham, shimeji mushrooms and the truffle vinaigrette I posted already.

The trickest part was to prepare the eggs and sterilize them. First I rinsed the empty shells with warm water. After I cooked them for 1 minute and then dried in the oven for 7 minutes on 200°C.

The rest is done fast: just fry ham, mushrooms and a slice of brioche in butter, prepare the vinaigerette and serve with the scrambled eggs and sprinkle wit
h freshly ground pepper and fleur de sel.

1 comment:

Rosa's Yummy Yums said...

Quail eggs taste wonderful and prepared in that way, they must be really scrumptious!



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