Scrambled Quail Eggs

Serving: 1

 

Ingredients:

 

6 quail eggs

 

Large pinch of salt

 

1 teaspoon unsalted butter

 

 

 

Garnish suggestions:

 

Snipped fresh rosemary

 

Snipped fresh parsley

 

Snipped thyme leaves

 

Grated Parmesan or Romano cheese

 

Finely ground pepper

 

 

Process:

 

Whisk the eggs with the salt in a bowl until consistently orange in color and foamy.

 

Heat a 6” skillet over medium heat.

 

When the skillet is hot, add butter.

 

When the butter is melted and begins to foam, pour the eggs into the middle of the skillet.

 

Allow the eggs to cook until the edges begin to set. This occurs very quickly, so do not walk away.

 

Use a spatula to push (do not stir) the eggs gently in one direction across the skillet. The eggs will fold onto themselves. Cut the curds into bite-sized pieces with the spatula. Push the curds gently in the pan until they are barely set (remaining slightly moist and shiny, as the eggs will continue to cook even after they are plated).

 

Plate the eggs, garnish as desired and serve.