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
Scotch eggs are nothing else but boiled eggs wrapped in sausage, coated in bread crumbs. Whenever I’m making scotch eggs, I like to use quail eggs because the final product is small and appetizing, but you can also use chicken or duck eggs. They can be served either hot or cold. Served hot, they make a delicious and hearty main dish and served cold, they make some eye-catching and mouth-watering appetizers.
I love my scotch eggs soft boiled with a crispy crust and an oozing, velvety and buttery yolk, but this is of course a matter of preference. If you like your eggs soft boiled, it is extremely easy to get that oozing yolk in this recipe too. The secret is that the boiling time should not be longer than two minutes and a half. A two-minute boiling interval makes the quail egg very difficult to peel and a three-minute boil starts to solidify the yolk, so a two and a half minute interval seems to be golden. Continue reading Scotch Quail Eggs
I make this sweet potato salad so often that even my dog is getting sick of it quite often because it is such a hearty and delicious salad. It is so colorful and full of different textures and flavors. The buttery cannellini beans make such a lovely pair with the crunchy broccoli and the sweetness of the roasted potatoes is perfectly balanced by the tangy lime dressing. To conclude, this salad is everything but boring.
Ps: In case you’re wondering why I used pink quail eggs, the reason is very simple: they are springy and cute and lovely and adorable. Continue reading Sweet Potato, Broccoli and Quail Egg Salad
Lately I’ve been making guacamole every other night. It’s delicious, healthy and so easy to make. And when I spread it on a fluffy homemade dinner roll, I’m in heaven.
Continue reading Dinner Rolls Served with Guacamole and Quail Eggs