Back to normal
Posted 08 October 2010 - 10:11 PM
Today's creation: Breakfast Amuse-Bouche - toast medalions, spicy tomato & shallot chutney, roasted pork tenderloin, topped with a sunny-side up quail egg. Served with dark roasted Kona coffee and champagne.
Posted 08 October 2010 - 10:18 PM
Posted 09 October 2010 - 10:25 AM
Posted 09 October 2010 - 02:16 PM
Good stuff, it looks great!
Posted 09 October 2010 - 03:44 PM
Posted 09 October 2010 - 03:59 PM
Posted 09 October 2010 - 09:08 PM
This was the first time I've used quail eggs -- the hardest part was opening them. The shell is thinner than a hen's egg, but there's a tougher inner membrane that keeps the shell from separating once it's cracked. After a failed attempt or two, I ended up cutting the tops off with a knife. I used an electric griddle so that I'd have plenty of room to work. I set it at 250 and cooked the eggs for about 2 minutes -- they were some of the easiest eggs I've ever cooked.
Edited by Nihon_Ni, 10 October 2010 - 12:42 AM.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users