Since my adorable pultry farm has seen the light of he day Ițve been testing and developing lots of egg-based recipes. We enjoy chicken eggs as well es quail eggs, goose eggs, duck eggs, guinea fowl eggs and if I forgot to mention any other cute feathered creature that carelessly lounges in backyarg, I ask for forgiveness. The business is quite simple we give them love (and corn) and they give us eggs. I’ve noticed that I tend to cook quail eggs more often than any other variety of eggs and I base my decision not as much on the nutrition aspect, but on the fact that it takes no time for them to cook. An whenever I eat a whole quail egg I like to pretend that I’m having a regular-sized egg and I’m just a giant but that’s a whole other level of childness.
My favorite quail egg recipe is also the simplest recipe I know, not to mention it hardly takes more than 15 minutes. For this recipe I like to boil the egg for about 3 minutes. I remove their shell and I serve them with a velvety garlic and Greek yogurt sauce. I don’t know exactly what makes them perfect. Maybe the fact that the simplicity of the sauce make the eggs shine. Maybe the fact that making the aioli sauce reminds me of graceful my grandmother used to make the mayonnaise. Or maybe hypnotic traces the torn bread leave in the yellow sauce. I simply don’t know. Continue reading Quail Eggs with Garlic & Greek Yogurt Sauce