SCRAMBLED QUAIL EGGS WITH CHANTERELLES AND SHALLOTS
I never knew how great quail eggs were the quail eggs make a very different scrambled egg..creamy, rich, just special. Leave out mushrooms or use different ones, or use green onions or chives.. The thing is to not use something that will overpower their flavor, for this simple dish.
Provided by MarraMamba
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pan and saute shallots and chanterelles until soft.
- Whisk quail eggs with cream,pepper and salt. place in pan. Scramble until done to taste.
- While eggs are cooking toast the bread. Not to well done, medium is just about right.
- Place toast on a plate and the scrambled eggs over it, Enjoy.
Nutrition Facts : Calories 216.6, Fat 19.4, SaturatedFat 10.7, Cholesterol 420.2, Sodium 153.6, Carbohydrate 4.1, Sugar 0.2, Protein 6.9
SCRAMBLED EGGS
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Provided by Marion Cunningham
Categories Egg Breakfast Brunch Sauté Quick & Easy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 3
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons water in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.
- Scrambled Eggs with Ham.
- Add 1/2 cup finely chopped cooked ham to the egg mixture.
- Scrambled Eggs with Cream Cheese.
- Cut 4 ounces cream cheese into small cubes and add to the eggs after they begin to thicken in the skillet.
- Scrambled Eggs with Chives.
- Add 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the egg mixture, and substitute 2 tablespoons cream for the water.
- Scrambled Eggs with Lox.
- Fry 1/2 onion, sliced, and 2 slices lox in the butter before adding the eggs, and eliminate the salt from the mixture.
- Scrambled Eggs with Chicken Livers.
- Fry two chicken livers, diced, in the butter before adding the egg mixture.
- Scrambled Eggs with Asparagus.
- Add 2/3 cup crisp-cooked asparagus, in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.
- Scrambled Eggs with Peppers and Onions.
- Fry 1/2 red pepper, diced, and 1/4 onion, chopped, in the butter for about 5 minutes before adding the egg mixture.
- Scrambled Eggs with Mushrooms.
- Melt the butter in a heavy skillet. Sauté 1 1/2 cups sliced mushrooms with 4 tablespoons finely chopped onion over medium-high heat for 4-5 minutes. Lower the heat before adding the egg mixture.
- Cooking Temperature
- No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.
- Food Safety and Eggs
- There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs, poultry, and meat. Because we often eat eggs lightly cooked and even raw (in sauces like mayonnaise, for instance), they pose a greater threat. In trying to assess the seriousness of the problem, I have consulted government agencies - the Food and Drug Administration, the Agricultural Department, and the Centers for Disease Control - and many other food safety experts. The findings are frustrating because there seems to be no collective information as to how many eggs are infected, and how many people have been stricken with salmonella in this country, so there is no way of knowing the degree of risk one is taking when eating raw or lightly cooked eggs, which are used in many recipes. Government officials recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Until the problem has been licked, the rest of us are consuming eggs that have not been cooked to 165° at our own risk. Incidentally, eggs in cakes, cookies, and breads have been sufficiently cooked to be safe.
NIF'S DILLED QUAIL EGGS
Before you say "EWWW! Quail eggs!!!", you really have to try these. They are a lot like chicken eggs, but smaller (obviously!) and a little smoother tasting. My grocery store carries them but if you can't find them, check out an Asian market. I don't put a lot of seasoning into the deviled mixture because these little guys don't want to be overpowered. They present beautifully on a nest of persley or dill and taste very good. Enjoy!
Provided by Nif_H
Categories < 30 Mins
Time 25m
Yield 36 half eggs
Number Of Ingredients 5
Steps:
- Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
- Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
- To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
- Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
- Garnish with fresh dill or chives.
DEVILED EGGS WITH SHALLOTS
I made these for a family get together once, and now they are requested all the time. They actually resulted in me collecting deviled egg serving trays. All the measurements are approximate/to taste.
Provided by BabyKEsq
Categories < 60 Mins
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.
- Finely mince the shallot(s).
- Using a fork, crush the yolks until they are fine.
- Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.
- Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.
- Sprinkle with paprika and serve.
Nutrition Facts : Calories 193.5, Fat 13.6, SaturatedFat 3.7, Cholesterol 426.3, Sodium 301.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.8, Protein 12.8
ESCALOPE OF SALMON WITH CHANTERELLES
Make and share this Escalope of Salmon With Chanterelles recipe from Food.com.
Provided by Julie chazelet
Categories Free Of...
Time 45m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Add 25g of Butter to a small sauti pan.
- Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
- Make a space for the salmon in the pan, add wine and fish stock.
- Poach for 4-5 minutes, take out fish and keep warm.
- Reduce cooking liquid by two thirds, take out mushrooms.
- Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
- Return mushrooms, add broad beans and peas, check seasoning.
- Place salmon on plate with sauce to the side I found this recipe on a site among others.
Nutrition Facts : Calories 607.5, Fat 46.5, SaturatedFat 26.6, Cholesterol 185.8, Sodium 10411, Carbohydrate 12, Fiber 2.7, Sugar 1.9, Protein 36.1
CHANTERELLE AND EGG SANDWICHES
These open-faced egg-and-mushroom sandwiches taste terrific on their own, but when lobster is in season, it makes a delicious add-in. Spoon 1/4 cup coarsely chopped cooked lobster meat over each serving.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons butter in medium skillet over medium-high heat until foamy. Add mushrooms and shallot. Season with 1/4 teaspoon salt. Cook until mushrooms are soft and golden brown around edges, about 4 minutes. Transfer to a plate.
- Toast bread slices, and spread with butter. Season eggs with salt and pepper. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Cook eggs, stirring with a rubber spatula, until just set. Spoon scrambled eggs, then mushrooms, over toasts. Garnish with basil.
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