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Viiriäisenmuna reseptejä

Quail egg stuffed Mushrooms

                 Ingredients:

•                5  mushrooms caps
•                5 quail eggs
•                2 tablespoon cheese, grated
•               salt, papper
•                2 teaspoons parsley
•               1 teaspoon olive oil

Directions:

1. Rinse mushrooms thoroughly.
2. Carefully remove the stems to keep mushroom caps.
3. Put the caps on the baking tray previously slightly greased with olive oil.
4. Add cheese and parsley, crack a quail egg into each champignon cap. Sprinkle with salt and papper.
5. Place  into the preheated 180C oven and bake for 15 minutes.
   

Thai Fried Egg Salad (Yam Khai Dao ยำไข่ดาว)
Serves 2

2 dozens quail eggs
1/4 medium red onion or 2 large shallots, sliced thinly
Half an English cucumber, peeled and sliced thinly (optional)
2 plum tomatoes, halved then cut into 1/4-inch slices (optional)
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon palm sugar
2-3 fresh bird’s eye chilies, finely chopped
About 1/2 cup packed cilantro leaves

• Fry the quail eggs until the bottoms are crispy and the whites thoroughly cooked. If you want the yolks cooked, flip the eggs and continue to fry until the tops are just as crispy as the bottoms. Remove the eggs from the pan and place them on a paper towel-lined plate.
• In the meantime, make the dressing by mixing together the lime juice, fish sauce, and chilies.
• Arrange the fried eggs (and, if desired, tomato slices and the cucumber slices) on a serving plate. Strew the red onion slices all over the top.
• Drizzle the dressing all over the eggs. Top with cilantro leaves and serve immediately.

Red roasted pepper, avocado and quail egg on toast

This is my dinner tonight, instead of pizza I suggest these toasts with delicious and healthy ingredients. You can prepare a good amount of sauces and keep them two or three days in the fridge, they will be great with all kinds of dishes.

The recipe

Ingredients: (For three persons)

Bread
Red pepper sauce
Salsa pesto de rúcula
Avocado
Lemon
Quail eggs
Basil leaves

Directions:

1. Start preparing poached quail eggs (boil two minutes in water with vinaghre). Drain well.
2. Cut the bread into slices, spread a good layer of sauce pimiento. Add some roasted pepper strips on top.
3. Cut a few slices of avocado, sprinkle with lemon juice. Place a strip of avocado on top of the peppers.
4. Place the poached egg on top of a basil leaf. Finish by adding a few drops of pesto sauce over poached egg.
   
   
   
   

Quail Scotch Eggs

Recipe from Women’s Weekly

• 12 Quail Eggs
• 275 grams minced chicken
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon dry mustard
• plain flour
• 1 egg, lightly beaten
• packaged breadcrumbs
• Oil for deep-frying
• Salt and pepper to taste

1. Place the eggs in a pan large enough to fit all of them in one layer, pour water into the pan just so that it barely covers the eggs. Bring this to a boil, making sure to stir gently (this helps center the yolks). Simmer for four minutes and then drain. Place the eggs in cold water, then crack the shells very gently and cool to room temperature. Rie mentioned that the trick to making sure the peel comes off easily is to leave the cracked eggs in the cold water for a few minutes.
2. Combine the minced chicken, herbs, mustard and season with salt and pepper in a bowl and divide the portions into 12 so that you have enough meat for each of the quail eggs.
3. Drain the eggs and then carefully remove the shells. Toss the eggs lightly in the flour and then shape a portion of the chicken mince mixture around a quail egg. Continue to do the same for the remaining eggs. (Tip: keep your hands lightly floured to make the shaping easier.)
4. Dip each egg in the beaten egg, then into the breadcrumbs. Just before serving deep-fry the eggs in hot oil until well browned and then drain on absorbent paper.

lisää ihania reseptejä tulossa,,,