Quail Egg Tapas

29. January 2008 Pork 0

I was watching a rerun of an Andrew Zimmern episode shot in Barcelona where he came across some quail eggs, pointed at them and said, Quail eggs; we don’t really see that back at home. I found the comment odd because I see them every time I go to Chinatown. And as far as I can remember, we often had them stocked. In fact, I had a dozen in the fridge!

I usually like to boil them, peel off the shell and throw them in a wok of stir-fried vegetables, but over the weekend, I was inspired to fry them for breakfast and eat them with chistorra, a semi-cured sausage from Spain I picked up from DespaÃ±a. You probably make your own breakfast already, so why not use different ingredients the next time? This is very lazy, but the presentation looks like you made an effort.

Ingredients:
quail eggs
chistorra sausages, halved lengthwise
oil

Optional:
mozzarella cheese
basil leaves
tomato
baguette, toasted

1. Using a small skillet, heat some oil. Fry sausages until light brown. If you have a grill press, use it to press the sausages down.
2. In the same skillet with the rendered sausage fat, fry the quail egg like you would a regular egg, but keep watch: it’s smaller and will obviously cook faster.
3. Assemble on serving plates any way you like. Feel free to add mozzarella cheese, basil, tomato or toasted crusty bread.