How to Poach Quail Eggs

If you’re like me, maybe you thought that quail eggs were too fiddly to work with. I used to scoff at those tiny quail eggs when shopping at the store, instead heading toward my tried and trusted hen’s eggs.But no more! After learning a salad recipe in Spain that used quail eggs, I have become a real fan! They are great when used in salads and because of their compact size, they can add a real flavorful ‘pop’ to any dish. They also make unique appetizers- combine them with a spread on top of a cracker and you’ll be the talk of the town (maybe)!

But should you boil quail eggs or poach them? Everyone has their own preferences but I prefer to poach them in order to get that soft, slightly runny center in the egg. Also, my technique for poaching quail eggs avoids the hassle of having to peel each egg after you boil them.

Here is an example of using quail eggs in a salad: Duck Breast Salad with Bacon and Quail Eggs:

I’ll be posting this recipe shortly, but in the meantime, here is the technique for poaching quail eggs (it’s really not that hard)!

First, lightly tap the center of each quail egg several times with a small knife until the shell softens or a small hole appears. Then use the tip of a pair of scissors to enlarge the hole (just a little).

Use your thumbs to pull apart each half of the egg then drop all the eggs together into one bowl- crack as many eggs as you wish. One of my eggs broke but that doesn’t matter, you can still use it.

Next, add water and 1/4 cup vinegar together into a small saucepan and bring to a rapid boil. After the water comes to a boil, whisk the center of the pan vigorously in a circular motion until a ‘whirlpool’ forms. Then, add the eggs all at once into the center of the pan, remove the pan from the heat and cover with a lid. Wait for 2  to 2.5 minutes and then remove the lid. The eggs will now look like a jumbled mess, but DON’T WORRY!

Next, use a slotted spoon to transfer the ‘egg mass’ to a container with ice/water. This will stop the eggs from cooking and the eggs will now start to firm up into individual shapes.

Now remove one egg at a time using a small spoon and use scissors to trim each egg into a nice oval shape. When you have finished trimming the eggs, place them into a small bowl and cover with olive oil and a splash of vinegar- add salt and pepper. Let the eggs soak until ready to use them in your dish.

In the meantime, stay tuned for my next recipe for Duck Breast Salad with Bacon and Quail Eggs. Thank you for stopping by!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Chili and Cheese Nachos Platter

 

After the marathon effort of my last Famous Chocolate Nutella Babka post, I thought I would do something simpler this time- hence my recipe for Chili and Cheese Nacho Platter. I was able to use some leftover chili con carne for this recipe, plus some other ingredients that I already had on hand. The only thing I had to buy was the tortilla chips!

This makes a great appetizer for guests that drop by or could even be turned into a main meal. My husband asked me to add a fried egg on top of his serving and he considered that to be his dinner!

The amount of ingredients you use for this recipe depends on the size of your serving dish, hence I have left some of the measurements ‘open.’ This dish requires layering the tortilla chips with the chili and cheese, then finishing off with the salsa, avocado, cilantro and sour cream on top. Feel free to add your other favorite ingredients to this dish as well.

Note: To cook and serve my Nachos dish, I used a Comal, a flat griddle used in Mexico to cook tortillas and prepare food.

Chili and Cheese Nacho Platter
Serves 4
Tortilla chips layered with chili and cheese and topped with salsa and other goodies!
Write a review
Print
Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Prep Time
15 min
Cook Time
2 min
Total Time
17 min
Ingredients
  1. 1 13-oz bag of tortilla chips
  2. 1 ½ - 2 cups chili
  3. 4 cups coarsely shredded Monterey Jack cheese
  4. Fresh salsa mixture (diced tomatoes, red onion, coriander, lime juice)
  5. Spring onion
  6. 1 avocado, sliced
  7. 1 fire-roasted red pepper, sliced
  8. Pickled sweet peppers (optional)
  9. Hot sauce and sour cream
  10. Chopped cilantro (coriander) for garnish
Instructions
  1. Pre-heat oven to 400 F (200 C). Lightly oil a round baking sheet (I used a Comal). Spread ½ of the tortilla chips on the baking sheet, then top with ½ each of the chili and shredded cheese. Repeat the layering with the remaining tortilla chips, chili and cheese. Bake for several minutes until the cheese melts.
  2. Remove from oven and top with some of the fresh salsa, diced spring onion, pickled peppers and fire-roasted red pepper and sliced avocado. Sprinkle some hot sauce and chopped cilantro around the platter, and then place a dab of sour cream in the middle.
  3. To make a main meal of it, fry several eggs in a fry pan, then place on top of the Nacho Platter.
G'day Soufflé http://www.gdaysouffle.com/

 

Save

Save

Save

Save

Verrine with marinated shrimp, artichoke hearts and garlic mousse

    Verrine 1 of 1

I’m sorry it’s been so long since I updated my blog but I’ve been Sooooo Busy lately-      I just graduated from Superior Cuisine at the Le Cordon Bleu school in Paris! This course was one of the hardest things I have ever done. Not only did we have to attend 30 demonstrations and practical classes, but we had to design a menu for our final exam and execute it in 4 hours (and write up a dossier in French describing our ingredients and technique). Here is a picture taken of me at the graduation ceremony with my favourite chef, Marc Vaca.

I did it!

LCB Graduation chef Vaca

What is a picture of a verrine doing at the top of my blog page? Well, for my recent final exam at Le Cordon Bleu, we had to invent a verrine using ingredients from a prescribed list. I had never heard of a verrine before coming to Paris to study at the Cordon Bleu school, but they have become popular in France over the past 10 years, and have now made their way to the U.S. and other countries.

What is a Verrine?

A verrine is layered food presented in a glass, usually for an appetizer or dessert. It can be served hot or cold, but if you’re presenting a hot verrine, be sure to use an ovenproof glass without a stem. Verrines are a great way to show off your creativity by using different colors and textures and you can even introduce an element of surprise for your guests (maybe add a quail’s egg at the bottom of your verrine)?

For my verrine, I used marinated shrimp and artichoke hearts nestled in a tomato concassé base and topped with a delicious garlic mousse. We also had to garnish the verrine with a croustillant, or something crunchy, so I used potato chips that I cut in a waffle shape using my mandoline slicer. If you’re not a fan of garlic, don’t be turned off by the garlic mousse. The garlic is first roasted in the oven and the pulp is then folded into some whipped cream with a pinch of salt- producing a nice mild flavour.

So, here is my verrine recipe for Marinated shrimp and artichoke hearts with concassé tomatoes and garlic mousse. The recipe serves 4 people.

Step 1: Roast the garlic head for the garlic mousse

Pre-heat the oven to 350 F (180 C). Slice off the top of a garlic head, revealing a little of the insides of the garlic cloves (a bread knife is handy here). Remove some of the papery outer layers. Brush the top of the garlic head with some olive oil, cover with aluminium foil and bake in the oven until the garlic softens, usually about 30 – 40 minutes. Remove from oven and let cool.

Cut off top of garlic head, brush with oil and bake in aluminium foil Verrine Garlic  Step 2: Marinate the shrimp and artichoke hearts. While the garlic is roasting in the oven, marinate the shrimp and artichoke hearts. (For my exam, I had to cook my artichokes from scratch in order to get the artichoke hearts, but you can buy them in a jar in a supermarket).Best to use raw shrimp: remove the heads and shells of 4 shrimps or prawns and then coat both the shrimp and 4 artichoke hearts in olive oil and the juice and zest of one lemon. Let marinate for a minimum of 30 minutes (longer, if possible).

After the shrimp are marinated, pan fry them in a little butter for a few minutes until cooked through and then chop them into small pieces.

Step 3: Prepare the Tomato Concassé

Tomato Concassé refers to tomatoes that have been skinned, seeded and chopped into pieces. For detailed instructions on how to skin and seed tomatoes, click here.  Add 4 diced tomatoes to a saucepan and add about 2 tablespoons of olive oil, the juice and zest of 1/2 lemon and 4 tablespoons of white wine to the mixture. Season with salt and pepper and simmer until the mixture becomes soft. Add some water to the pan if the mixture becomes too dry. 

 Step 4: Prepare the Garlic Mousse

Squeeze the garlic pulp out of each garlic clove and mash into a smooth paste. Whip 90 ml (3/4 cup) of thickened cream with electric beaters until stiff peaks are formed. Gradually fold in the mashed garlic paste into the cream until the mixture is smooth. The garlic taste should not overwhelm the mousse; adjust the amount of garlic paste accordingly. Add a pinch of salt.

Step 5: Prepare the Waffle-shaped potato chips

Peel a small or medium potato. Slice thin pieces using a mandoline; I used a special attachment on my mandoline to produce a ‘waffle’ pattern. Fry the potato chips for several minutes in hot oil until they turn a golden brown.

 Step 6: Assemble the Verrine

Place the tomato concassé mixture in the bottom of the verrine and add several pieces of the chopped shrimp and diced artichoke hearts. Spread some garlic mousse on top and finish with several potato chips and a piece of coriander on top.

Verrine 1 of 1