Collage - Journal 1932...

Collage - Journal 1932...

Wednesday, February 17, 2010

Of course you can have artichoke soup with quail egg and truffle oil.....and a glass of Grappa....

(All Photos in This Post by Tavarua)

Quail eggs, the contrast of the egg's color vary and there are many great recipes for these little eggs -  I use to have them as a "sealand" lunch - Sea urchin + Quail egg = Sealand - delicious and a reminder about the ocean so close to my heart...


or may I suggest... Char-Grilled Asparagus with Crisp Prosciutto, Quail Eggs and truffle Oil, for a light lunch... (so you ask about the eggs - half fill a frying pan with water and bring to a boil. Add a splash of vinegar, then reduce the heat so the water is just simmering. Crack the quail's eggs and slip them into the water - one at a time - Cook for 1 minute or until the yolks have just set. Remove the poached eggs from the water - keep them warm until they are all done - 4 to 6 eggs...) 


Game and Seafood...can we ever have enough...???

This evening... simple little quail eggs with creamed caviar, dill, sea salt and crushed black pepper...and a glass of Grappa...

Iguana eggs delicious as well but we save that for another post...

Bon Appétit!

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