Poaching Quails Eggs - The Ashburton Cooking School Way.

[Advanced 5 Day June 2010]

Poaching quail eggs

Always use high quality fresh eggs when poaching as they have a large amount of thick albumen, which consequently have less chance of spreading in the water. In older eggs the white generally thins and becomes difficult to manage in the simmering water. A good way to test eggs for freshness is to drop them into a bowl of cold water, if they sit on the bottom it means that they are fresh, if they float to the top it is a good indication they have aged and gone stale.

1. Crack 3 quails' eggs into a small ramekin and add 1 teaspoon of white wine vinegar with the eggs, then leave to marinate for 10 minutes. This will start to separate the eggs before poaching them.

2. Bring a saucepan with at least 10cm of water to the boil, turn down to a rapid simmer and add a little white wine vinegar and salt.

3. Stir the water gently and then carefully add the eggs to the simmering water.

4. When the white has become firm and the yolk is still runny remove the egg (approx 1 minute) and plunge into cold water, trim off any loose white and store in the fridge until required.

5. Reheat when needed in a little boiling water for 30 seconds.

Note: for saffron poached eggs put a pinch of strand saffron in the water and simmer for 5 minutes before poaching the eggs.

 

COURSE NOTES

·         Must serve poached eggs hot.  Re heat for 1 min in hot water (but not boiling).