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Quail eggs sous vide
This it the best way we have found not to overcook a quail egg (we have also tried poaching, frying, and cooking inside ravioli - these sometimes work, but the failure rate is high). Sous vide, 20 minutes at 61-62C produce a just-set white and a runny yolk.
Use a lot of water and very low heat, which you’ll turn on and off three or four times in those 20 minutes. I insulated the eggs from the bottom of the pot by putting them in a Chinese tea cup; I’m not sure if it’s strictly necessary but it gave me peace of mind. A metal trivet would work just as well.
If you have a good thermos, you might be able to cook the quail eggs in a thermos instead. The best we had was a travel mug, which lost 4 degrees C in 20 minutes.
If you have special quail egg scissors you are all set. If not - tap the shell, work a knife point into the crack and make an opening big enough for the egg to flop out.
4 comments so far
"Quail eggs sous vide" was written on 16 Mar 2009 and filed in Techniques / Recipes
In my experience, an insulator is necessary.
16 Mar 2009 @ 0926
Can I just mention that I love the fact that there exists such a tool as quail egg scissors?
16 Mar 2009 @ 1817
have you tried using a crock-pot? I wonder how well that would work. . .
We just bought a cookbook becuase it has mini Scotch eggs in it, quail eggs covered in sausage and deep fried - how could we resist?
We usually buy the cooked canned quail eggs. I was a bit leary at first but they work great. They are a big hit at our yearly party where we serve them with flavored salts. I am thinking of doing deviled quail eggs sometime too.
DS
23 Mar 2009 @ 1737
Hi Bruce -
The crockpot runs a bit too hot for eggs - from what I understand the low temperature setting is usually 160F, whereas eggs need 140F. You might experiment with regular chicken eggs; it might make poaching / soft-cooking easier.
Deviled quail eggs would be totally adorable!
-Diana
23 Mar 2009 @ 2056