Warm quail's egg yolk
Creation by Sven Elverfeld, Restaurant Aqua***, Wolfsburg, Germany.
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 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
4 |
|
quail’s eggs |
|
|
|
grapeseed oil |
Preparation method
- Take the quail eggs and carefully separate the egg yolks from the whites. The whites can be saved for another use.
- Put the yolks in separate little bowls or cups and pour in the grape seed oil to cover completely.
- Before serving, pour salt water heated to 85°C into the bowls with the quail eggs and the oil and leave to draw for about 40 seconds.
- Finally, gently take the yolks out of the bowls.
Serving suggestions
- As a basis for an amuse-bouche. E.g. with salmon, parsley puree and potato.
- As a component of a main dish, e.g. with steamed egg white, lamb, potato and green herbs.
- As a component in a composition with asparagus components.