Poached Quail Egg with Caramelised Onion and Brioche Croustade
Created by online cookery school,
The Devilled Egg
The oozy, silky yolk of the poached quail egg complements the rich onion marmalade beautifully, and matched with the toasted brioche, you’ve got yourself a seriously top-notch canapé.
What you’ll need
Foraging Free quail eggs
For the marmalade:
2 red onions
30ml od red wine vinegar
½ tsp of dried ginger
Large pinch of salt
¼ tsp of ground fennel seeds
¼ tsp of ground cumin
¼ tsp of ground coriander
2 tbsp of muscovado sugar
1 tbsp of dark soy sauce
Let’s get cooking
To make the marmalade, start by chopping the red onions finely.
Heat a pan with a large glug of oil and add the onions, leaving them to sizzle for a minute before reducing to a low heat.
Add the rest of the ingredients and cook on low for about an hour until sticky and melt-in-the-mouth consistency has been reached.
Season with salt and pepper to taste.
To poach the quail eggs, bring a pan of water to the boil (around 500ml for 12 eggs) and add a tablespoon of white wine vinegar.
Pour 200ml of room temperature water into a bowl with a teaspoon of white wine vinegar.
Using a small serrated knife, open the quail eggs and get them into the bowl with water and vinegar, no need to worry about any bits of shell.
Once the water in the pan is boiling, pour the contents of the bowl into the pan all at once.
Bring to a simmer and cook for 60-90 seconds.
To check whether the eggs are ready, simply lift one out with a slotted spoon and gently prod it, the egg yolk should still be nice and soft, with the egg white set around it.
Once you are happy with them, lift them all out and place on a paper towel to gently dry them, then trim off any stringy bits of egg white and serve immediately.
Toast the sliced brioche, top with the marmalade, a poached quail egg and sprinkle of smoked paprika.
For more recipes and tutorials, please visit www.thedevilledegg.com
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