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Dec 6, 2007 07:40 PM

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.

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  1. I don't see any reason not to eat them as runny as chicken eggs - I have. Also, you could just fry the fry the whole egg and place it in the well, if you didn't want to waste the whites.

    2 Replies
    1. re: MMRuth

      Thanks, MMRuth.

      Frying sounds like a good option.

    2. I would gently poach the eggs.
      Spread some of the tuffle butter on the toast, top with egg, drizzle with more melted truffle butter, sprinkle with sea salt.
      Boy that sounds good!

      5 Replies
      1. re: PamelaD

        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!

        1. re: Paul N

          For how long did you poach the quail eggs? I think this would be lovely for Christmas. Did you use smaller pieces of bread?

          1. re: MMRuth

            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.

            1. 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.

              1. re: Paul N

                Thanks so much for the details. I usually poach my chicken eggs for about 3 minutes, so I think I'll play around w/ it too. Though, now that I think about it, I'm unlikely to find quail eggs where I'm going for Christmas!