Bistro Salad with Figs and Poached Quail Eggs
I bought 10 quail eggs for $1.29 at Whole Foods the other day. I had never cooked with them before, although I’ve had them a few times in restaurants.
I was a little nervous playing with them because I had recently tried some duck eggs and didn’t like them. The duck eggs were a lot like chicken eggs only more gamy–they would be okay to cook with, but not very tasty by themselves.
But quail eggs, I was relieved to find, are different. They are maybe even a little better tasting than chicken eggs, plus they are adorable. I decided to poach them and put them in a bistro salad for dinner.
I poached three quail eggs in balsamic vinegar and put it on a bed of fresh figs, croûtons, Gorgonzola cheese, and red leaf lettuce that had been tossed with the same balsamic vinegar and olive oil.
It was yummy. The only thing I would do differently is to use a better kind of lettuce next time–maybe arugula?
I also tried the quail eggs in this recipe, only I tweaked a bit, using lentils instead adzuki beans and regular olive oil instead of pumpkin seed oil. It was yummy.
So, verdict: I like quail eggs.
