Truffled Quail Egg Toast?
My wife's a big fan of the truffled egg toast at Ino in New York
I recently came into possession of a whole bunch of fresh quail eggs and some very good truffle butter, and I was thinking of trying out my own mini-toast adaptation.
I'm inexperienced with quail eggs and feel this might be a bad idea for several reasons:
1. What would I do with quail egg whites? A mini egg white omelet? It seems wasteful to just do a quail egg yolk recipe.
2. Is it okay to eat quail eggs as runny as the yolks in egg toast are? (I got the eggs from a quail farm, where they told me they didn't need to be refrigerated and would keep for at least a week - probably two... but like I said I'm inexperienced with quail eggs and I don't want to make anybody sick.)
3. There are lots of recipes for soft-medium boiling the eggs and smearing them on toast... so what's wrong with that...?
And yet... I think truffled quail egg toast may turn out to be the greatest toast that ever happened. Any thoughts or suggestions would be greatly appreciated.
This is pretty much exactly what I did - with the addition of Parmigiano-Reggiano and garnished with a little tarragon.
So good! This app never made it to the table. We all stood around the kitchen testing "sample batches" until we were out of quail eggs, which btw/ I find even easier to poach than regular eggs.
Fear not the quail egg!
I poached the quail eggs for about 3 1/2 minutes - maybe a little longer. I really just eyeballed it, keeping the simmer a little above "medium" on my burner.
I did a trial run just to get the hang of it. I used a deep frying pan to simmer them and a small slotted spoon. Some recipes advised covering the yolk with white yourself with the spoon.... that didn't really work for me. I found it best to just leave them be until the yolk looked covered by a thin layer of white then gently lift them out with a small slotted spoon and judge the yolk's doneness by it's sag. If you're going to save them in a cold bath, leave them a little runnier than you like them, because they'll cook a little more when you re-simmer them later.
I just sliced up a loaf of good french bread - which was just the right size. There are probably prettier options, and the ones on end pieces tasted best because of the extra crustiness, but I'm glad I didn't use sourdough, which was my original plan, because the dish didn't need any extra or competing flavors.
re: Paul N
Oh, one other important thing:
They don't crack like regular eggs. There's a tougher skin underneath the shell. I actually cut through the shell with a serrated steak knife and cracked the egg into a teacup before I poached it. At first I used different teacups for the different eggs, but as I got more confident, I started cracking the eggs straight into the water.