Delicate, creamy scrambled quail eggs with a rich, velvety texture. These tiny eggs cook quickly and make an elegant breakfast or brunch dish with a subtly richer flavor than chicken eggs.
Serve immediately for the best texture, as scrambled eggs do not hold well. For creamier eggs, add a splash of crème fraîche or heavy cream before cooking.
Quail eggs have a richer yolk-to-white ratio than chicken eggs; use 3-4 quail eggs per person as a substitute for 1 large chicken egg. Cook over low heat and stir frequently to achieve soft, custard-like curds.
Ingredients
Scale
Measurement units
- 12 Quail eggs
- 2 tbsp Butter
- 2 tbsp Heavy cream
- Salt (to taste)
- Ground black pepper (freshly ground, to taste)
- 1 tbsp Fresh chives, finely chopped
Ingredients
Scale
Measurement units
- 12 Quail eggs
- 2 tbsp Butter
- 2 tbsp Heavy cream
- Salt (to taste)
- Ground black pepper (freshly ground, to taste)
- 1 tbsp Fresh chives, finely chopped
Instructions
Crack the quail eggs
Crack quail eggs into a medium bowl. Use kitchen scissors to snip the tops if needed, as the shells are tougher than chicken eggs.
Equipment: medium bowl, kitchen scissors
Season and whisk the egg mixture
Add heavy cream, a pinch of salt, and pepper to the eggs.
Whisk gently until well combined but not overly frothy.
Equipment: whisk
Melt butter in the skillet
Heat a non-stick skillet over low to medium-low heat and add butter.
Let it melt completely and coat the pan.
Equipment: non-stick skillet
Add the egg mixture to the pan
Pour the egg mixture into the skillet once the butter is melted but not browning.
Equipment: non-stick skillet
Scramble the eggs low and slow
Using a silicone spatula, gently stir the eggs in a figure-eight motion, pushing from the edges toward the center.
Continue stirring slowly and constantly until the eggs form soft, creamy curds.
Remove from heat when they still look slightly wet, as they will continue cooking from residual heat.
Equipment: silicone spatula
Plate and garnish
Transfer immediately to serving plates.
Garnish with fresh chives if desired and serve at once.
Equipment: serving plates
Before you cook
Cook notes
- • Serve immediately for the best texture, as scrambled eggs do not hold well
- • Quail eggs have a richer yolk-to-white ratio than chicken eggs; use 3-4 quail eggs per person as a substitute for 1 large chicken egg
- • For creamier eggs, add a splash of crème fraîche or heavy cream before cooking
- • Cook over low heat and stir frequently to achieve soft, custard-like curds
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