Fried quail's eggs
Eggs sunny side up, but with quail's eggs instead of hen's. In this case, they are fried in a traditional Dutch 'poffertjes' pan. These frying pans are intended to make miniature pancakes and have semi-spherical indentations for the batter. There are even electric ones for sale that produce a constant, even heat to enable many batches of 'poffertjes' to be made one after another.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Ingredients
|
As needed |
|
fresh quail's eggs |
|
As needed |
|
clarified butter or oil |
Preparation method
- If you need to fry a lot of eggs you may consider breaking them in advance into dishes.
- Heat the 'poffertjes' pan to medium heat and coat with the clarified butter or oil.
- Pour each egg into one of the pan's indentations and allow to cook evenly.
- Ensure that the underside does not crisp too much and leave the yolk liquid.
Serving suggestions
- As a component in a salad. (e.g. a Salade Niçoise or an asparagus salad).
- As part of a composition with e.g. potato rösti, smoked salmon and sour cream.
- As part of a composition with e.g. toasted brioche and truffle tapenade.