Quail Eggs Poached

For poached quail eggs, score and break eggs with a sharp knife. Slide the mixture into a small plate without breaking the yolk.

In a saucepan, bring water to a boil with a splash of light vinegar. Turn down heat so that the water is just gently bubbling. Slide the egg into the water and poach for about 1 to 1.5 minutes. To keep the whites of the quail eggs from melting in all directions, you can always gently direct them back toward the egg yolk with a spoon. There are also silicone molds for poaching eggs.

Take the finished poached quail eggs out of the water with a slotted spoon and do the pressure test. If you press it gently with your finger, you can feel how cooked the egg already is.

If you want to serve the poached quail egg especially nicely, you can cut the frayed egg white into shape with a knife or kitchen scissors.

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