Who says you can’t have breakfast for hors d’œuvres? Breakfast anytime is great, particularly when I had a few quails eggs left over and we needed a quick little hors d’œuvres for cocktail hour! Serve these on toast points or rice crackers like I did. I garnished with a small dot of yogurt and dill for colour.
Scrambled Quails Eggs with Cheese
Makes about 8 crackers
Ingredients:
- 4 quail eggs
- 2 tbsp grated cheddar cheese
- 1 tbsp plain Greek yogurt
- dill to garnish
- 8 rice crackers (I used these)
Directions:
- In a heat proof bowl, whisk together the quail eggs and cheese. Cook over a Bain Marie until the eggs are no longer runny, folding over constantly.
- Serve about 1 tbsp of the scrambled egg on toasts or crackers, garnish with yogurt and dill.
What an amazing appetizer! I love the dill garnish – so colourful (and I LOVE the smell of fresh dill).
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I’m loving your quail egg series Eva – you’ve introduced us to so many variations. Interesting about the butter, I have never added it to scrambled eggs (I tend to save my butter splurges for other things ;0) – but I have no doubt it would be delicious :). These look like a delightful and original appetizer to me.
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I tend to agree with you Kelly, I find the yolks add enough richness for my taste, but it’s what you are used to. I had a wonderful scrambled egg dish at La Societé in Yorkville a while back and wondered why their scrambled eggs would taste so decadent…butter! Go figure, and I thought I was choosing a slightly healthier option to the eggs benny ;-)!
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Hi Eva, I was reading your reply to A_Boleyn… about not putting butter into the eggs? It’s not just the French – it’s common in England too. To be honest it seems odd to me to *not* put butter into scrambled eggs. It’s delicious!
I finally got around to trying quail eggs a while back. They’re not actually that much more than regular hen eggs (by weight) where I live so I suppose in theory one could have them all the time, lol. I was… expecting much more from them I must say, but they’re certainly not bad (just didn’t live up to the hype).
This is a delightful way of serving them though I must admit – very inspired!
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That’s quite true, they aren’t that exceptional but I do love that they are so tiny. I’ve never tried a duck egg but I think they are a lot bigger and richer.
Ah the butter dilemma, it’s true that it does makes the eggs super delicious, but keeping a healthy weight is a little like budgeting, sometimes you just don’t have the money (calories) to splurge on it!
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Hi Eva, what a coincidence you mention duck eggs. I was at a farm shop in England the other day and I happened to notice that they were selling good free-range hen eggs, but also duck eggs, and even goose eggs (which were enormous!). The duck eggs were a gorgeous teal colour and I decided to buy 6 and make scrambled eggs for my family the next day. It was an incredible meal – well recommended. The eggs were rich and creamy – vastly different to hen eggs, and I think they’d be fantastic in baking in general!
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Wow that sounds absolutely incredible Charles, I adore scrambled eggs and would love to try it with duck eggs. I’m going to keep an eye out for them next time — would you say one egg per two people would do?
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Hi Eva, definitely, you have to try it! We were 4 people, and we used 6 eggs. My mother only had a tiny, tiny scoop as she’d already eaten, so it was actually more like 3 people, 2 eggs each. It was a teensy bit too much, so I’d say “1 and a bit” eggs per person… maybe 3 eggs for 2 people and you should be good!
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Thanks Charles, I’ll keep my eyes open in our farmers markets come spring and summer.
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Oooh, I really like this one! Brilliant idea to scramble the quail eggs and then serve it hors d’œuvre style. Lovely post Eva.
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Thanks Anne, that’s a lovely compliment.
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What a beautiful, sunny snacks! I think you should suggest it on breakfast menus in every hotel all around the world. You will never believe it but I was preparing myself for a scrambled eggs post… but nothing as fancy as yours, just a little trick. Anyway, I will wait a bit!
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That always surprises me too Sissi, how we can be on the same page so far away! I’m anxious to read your tip, you always have such great hints for us.
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A pretty display indeed, Eva, though you do lose a bit of the wow factor of such tiny eggs relative to the regular chicken eggs we’re used to by scrambling them. Cooking them in a bain marie to avoid overcooking was a brilliant idea.
Is their taste much different?
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Thank you kindly Maria. The taste is a bit fluffier and a touch richer perhaps because the eggs don’t dry out from the direct heat. The French usually put butter into it but that just seems ott to me.
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Was wondering how you were going to scramble 4 (tiny) quail eggs, clever idea using the bain marie method. Classy and exotic hors d’oeuvres, only you could come up with this.
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Thanks Norma, they didn’t have an exceptionally different taste but I loved that they made a smaller quantity. It’s a great, quickie appi if you run out of ideas.
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