POACHED QUAIL EGGS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil. Prepare an ice-water bath fitted with a sieve and set aside. Using a serrated knife carefully cut off one-third of the shell from the widest end of each egg taking care not to break the yolks. Transfer to a medium bowl. Add enough vinegar to saucepan until you can smell it, about 1/4 cup. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are just set, about 1 minute. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 30 individual poached quail eggs.
- Transfer a quail egg to each slice of toast; garnish with caviar, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rahid Islam
[email protected]I'm so glad I tried this recipe. The eggs were cooked perfectly and the hollandaise sauce was divine. I will definitely be making this again for my friends and family.
anne love
[email protected]These eggs were a great way to start my day. They were light and flavorful, and the hollandaise sauce added a touch of richness. I will definitely be making these again.
Nick Nogueira
[email protected]I loved the presentation of this dish. The eggs were poached beautifully and the hollandaise sauce was drizzled over the top perfectly. It looked like something from a restaurant.
Katie Esparza
[email protected]These eggs were amazing! The poaching method was perfect and the hollandaise sauce was so creamy and flavorful. I will definitely be making these again.
Deepak Pandey
[email protected]Overall, I thought this recipe was just okay. The eggs were good, but the hollandaise sauce was bland. I think I'll try a different recipe next time.
Nawish Kumar
[email protected]The hollandaise sauce was too thick. I had to add more milk to thin it out.
Anthonys Lsx And Car Audio
[email protected]I had trouble poaching the eggs. They kept breaking apart. I'm not sure what I did wrong.
Jese
[email protected]These eggs were a bit too runny for my taste, but the flavor was good. I'll try cooking them for a little longer next time.
Karin kung'u
[email protected]I've made this recipe several times now and it's always a hit. The eggs are always cooked perfectly and the hollandaise sauce is divine. I love serving these eggs for brunch or lunch.
Alexandra ebejuo
[email protected]I followed the recipe exactly and the eggs turned out perfectly. They were so tender and flavorful. My family loved them!
Audrina
[email protected]These eggs were so good! I loved the texture and flavor. The hollandaise sauce was also delicious. I will definitely be making this recipe again.
Evans Kakoma
[email protected]I've never cooked quail eggs before, but this recipe made it easy. The eggs poached beautifully and had a delicate flavor that was enhanced by the hollandaise sauce. I'll definitely be making these again.
Piynak Mongiya
[email protected]These quail eggs were a delightful treat! The poaching method resulted in a perfectly tender and flavorful egg that paired wonderfully with the asparagus and hollandaise sauce. I highly recommend this recipe for a special brunch or lunch.