Quail Eggs Recipes

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Poached Quail Eggs on Polenta Recipe

Poached Quail Eggs on Polenta

03.20.13 by Jackie

This is my healthy interpretation of "bacon and eggs". The high-fat nature of this dish made me consider alternatives for brunch fare. To make the dish, I pan-fried rounds of polenta, then stacked layers (and colors) of sautéed beech mushrooms, poached quail eggs, dill pesto and crispy vegetarian bacon.

If the idea of a high calorie meal doesn't bother you, you can replicate the same recipe with real bacon, chicken eggs and increase the amount of cheese in the pesto. And don’t worry, I’m not judging!


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Galette Complete (Savory Crepe Recipe) Recipe

Galettes are the savory version of a crêpe. Une galette complète, also known as crêpe jambon-œuf-fromage is a version filled with ham, eggs and cheese. I decided to have a little fun and made my version with smoked beef sausage, emmental cheese and sunny side up quail eggs.

We make crêpes at least once a month. It's my way of having a lazy day. The girls make the crepe batter themselves, following the instructions to a "t". Everyone gets involved with the measuring of the ingredients and the mixing, even the little ones. If you have kids, this meal is the perfect way to get them interesting in cooking, and everyone can reap the benefits.


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French Cauliflower Salad Recipe (Salade de Chou Fleur) Recipe

Today's recipe is an easy and healthy salad called "chou-fleur vinaigrette". During my childhood in France, it was a dish that was served fairly frequently at the cafeteria of my elementary school (carottes Vichy too!). Cauliflower is boiled, then coated with vinegar and oil and sprinkled with flat-leaf parsley. That’s it! Who says French cooking has to be complicated?

I've mentioned quite a few times lately that I've been trying to eat healthier. Cauliflower is a big part of that because it's packed with fiber and vitamin C. But cauliflower salad is not a full meal by itself, so I added hard-cooked quail eggs and a piece of bread on the side. It’s a simple, quick and healthy summer meal. Rachael Ray would be proud!


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Mustard Deviled Quail Eggs with Smoked Salmon (Oeuf Mimosa Recipe) Recipe

Oeuf mimosa ("deviled egg" in English) is a first course (or appetizer) made of hard cooked eggs from which the egg yolks have been removed and mixed with mayonnaise and herbs and then filled back into the egg white.

Deviled eggs are a very common French bistro dish but instead of using large chicken eggs, I used quail eggs. There are simple rules on how to boil quail eggs. The freshness of the eggs is very important. Remove the eggs from the refrigerator 15 minutes prior to cooking to bring them back to room temperature, then cover them with cold salted water and add a hint of vinegar. Egg shells are porous and by salting the water, the eggs will already be seasoned; the vinegar helps the egg whites coagulate in case they break while boiling.

The eggs are usually dressed with anchovies rolled into a ring with a caper or olive on top. Today I wanted to glam them up though, so I served the deviled eggs with smoked salmon and dill. Our guests love the mini appetizers and so will you if you give this recipe a try!


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Salad Nicoise  Recipe

Salad Nicoise

09.02.09 by Jackie

If you're ever fortunate enough to go to Paris, you are bound to walk by many sidewalk cafés, brasseries, bistros and the like. As ubiquitous are the chalkboards that guard the entrances to these eateries, calling out the specials of the day. On almost all of them, you will find salade niçoise.

This is not the tuna salad that one traditionally finds in America, slathered in mayonnaise and sweet pickles. Salade niçoise hails from the Côte d'Azur; region of France, and is named after the city of Nice. It is a combination of tomatoes, potatoes, green beans, eggs and canned tuna packed in oil. It is typically topped with anchovies and Dijon vinaigrette.   Like many French dishes, the name may evoke visions of elegance and glamour, but in reality the dish is the result of the vegetables and proteins available in that region of France. Put another way, it's really just a fancy way of describing a tossed salad from Nice.

I personally love this dish, because it is easy to make and perfectly captures the flavors of  the Mediterranean. It won't replace the traditional American-style tuna salad, but instead provide you with a healthier alternative.


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