I love quail eggs.
They are so cute and perfectly bite-size.
If only they were so challenging to work with.
The shells are harder than chicken egg shells and the interior membrane thicker. They are tiny but one has to make more of an effort to crack them to use fresh or to peel them if hard-cooked.
Still…. they are cute. And I have a tiny frying pan that just holds 3 of them.
I crack the eggs and put them into 2 small bowls, 3 eggs each, to make frying them easier. They’ll be ready to slide into the hot pan.
You can, of course, just use one chicken egg each.
Asparagus Salad with Quail Eggs
Total time: 20 minutes
- 6oz (180gr) asparagus, 12 thin or 8 large spears, trimmed
- 6 quail eggs substitute 2 chicken eggs
- 2 tsp olive oil or butter
- 1 tsp Dijon-style mustard
- 1 tbs tarragon wine vinegar
- 1 tsp fresh tarragon or 1/2 tsp dried
- 3 tbs good olive oil
- Put asparagus into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 6 – 10 minutes, adding a bit of water if needed.
- Remove and keep warm.
- Heat oil or butter in skillet over medium heat.
- Add eggs and fry until the whites are set. They are meant to be ‘sunny-side up’ – which is: whites set, yolks runny….. or cook them however you like them.
- Arrange asparagus on 2 plates
- Drizzle a bit of vinaigrette on top.
- Put three quail eggs (or 1 chicken egg) on the other half of the plate.
- Salt & pepper eggs if you like and serve, any remaining vinaigrette on the side.
- Whisk mustard and vinegar.
- Slowly drizzle in oil, whisking constantly.
- Add tarragon, whisk well.
Asparagus season has been a bust here.
I’m blaming it on having an unseasonably warm March. We went from winter to summer overnight (or so it seemed), then back to winter and now we have spring.
The strange weather appears to have disrupted asparagus season.
We are not happy.
Last year there were mounds of green and white and purple asparagus in all the markets for 5 or 6 weeks.
We prefer green, and were actually eating so much of it that we were happy to see the season end.
This year I bought the first green asparagus 3 weeks ago, which is very early. There was just a small section of green and a slightly bigger section of white.
The next week there were just a handful of green spears and the following week none at all.
Normally, I go to one market on Fri. to buy enough for the weekend, Mon mari goes to the local market Mon. morning to get more.
The green is gone. I didn’t see any purple at all.
Even the white asparagus is not as prolific as other years.
We’ll content ourselves with white asparagus for the remainder of the season, such as it is.
Now that I know how to cook white asparagus we are happy with it, but the green is so much easier.
The artichokes, on the other hand, have been great! We’ve been eating them every week for over a month.
Spring is an exciting and unpredictable time in the vegetable markets (Sigh….)