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.
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Ingredients
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As needed |
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quail's eggs |
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As needed |
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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.