Hard-boiled quail eggs are a breeze. Have a big bowl of ice water waiting in the wings. Fill up a saucepan with water an a good teaspoon or so of white vinegar. Gently lay your eggs in, bring the water to a boil and then count off 2 minutes 30 seconds. Turn off the heat and remove the eggs with a slotted spoon, transferring them to the ice water. After they've cooled, carefully remove the shells. There's definitely a trick to this, as the membrane is pretty tough, so plan on cooking at least a few extra than you need, as a few will break open. Or, as was my case, slip out of your fingers, get squashed between a thigh and the cupboards and STILL manage to end up under the stove. (It tasted fine, once the shell came off, but was cracked and un-pretty. You want pretty to serve to company!)
These babies have such beautiful spotted shells that I'm contemplating only half-shelling them, and accenting with a green onion bow around their cute little middles.
The truffle mayo is simply a drop of truffle oil (white or black) and a good grind of black pepper. Not authentic, I know, but do I look like someone who can afford truffles in or out of season???
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