My favourite egg is a poached quail’s egg. Nothing beats that sensationally creamy and rich egg yolk that bursts in your mouth without all the dripping mess. These quail’s egg canapés are a great crowd pleaser and make for a delicious pre-dinner nibble. They are so easy to assemble and can be ready in no time at all. Why not serve them alongside our Scotch Quail’s Eggs or Beetroot Pickled Quail’s Eggs for a fun and delicious plates of canapés?
- 18 Quail’s eggs
- 120g Smoked salmon
- 18 Blinis
- 60ml White wine vinegar
- 30g Mizuna micro herb or similar
1. If using frozen blinis take them out of the freezer in plenty of time to defrost before moving onto preparing the other elements of the canapés.
2. Bring a large pot of water to boiling point. Reduce it to a simmer and add the vinegar. Prepare an ice-bath and place it on the side.
3. Break one quail egg at a time into an egg cup before introducing it to the pot of simmering water and vinegar. Create a delicate whirlpool motion with your spoon, allow the egg to set and cook for one minute.
4. Remove the egg as soon as the minute is up and gently place it into the ice-bath and repeat with the rest of the eggs. Once cool, carefully remove them one by one using a slotted spoon. Trim off any tails of egg white using kitchen scissors.
5. Arrange small pieces of smoked salmon on the blinis. Place each poached egg on top of the salmon, sprinkle a little salt and pepper and add your micro herb for that little extra touch.