Quail Eggs- Was Re: SC - Substitute for Lovage

[Bonne of Traquair]

I deleted the lovage stuff so I don't know how it mutated into quail's eggs. 
  I saw both 'fresh' quail eggs and canned quail eggs at the Grand Asia 
Market yesterday.  It's in the next county over and is much larger than our 
local Asian Market, so we made a special exploratory trip.  I thought they 
might be useful at a feast, can someone direct me to a particular reference? 
  Celtic is good since that is what is upcoming for me, but anything is 
interesting.


Bonne

> >
> > (And to answer my own question about the quail eggs - from what I found
> > somewhere obscure on the net, you can plunge them straight into boiling
> > water for 3 minutes - that's the only one I've found as yet. Hope it 
>works,
> > as I scared up 2 doz. of them for a part of a Roman entree - I'll 
>sacrifice
> > one as an experiment first!)
>
>Sorry, I meant to reply to your original query, then sent out the thing
>about lovage without the reply AGAIN!
>
>3 minutes (maybe 4, depending on how well done you like them) makes a
>fair amount of sense, I think. I was taught that for the
>plunge-into-boiling-water method, eight minutes makes a perfectly
>hard-boiled hen's egg, and it does seem pretty foolproof. I guess you
>have to figure, based on diameter, a hair under half that, which is
>three minutes. You could try one or two at three minutes and see if you
>like them that way.
>
>BTW, I found a demitasse spoon is great for peeling quail's eggs in
>quantity. Crack and roll them gently, pull off the part of the shell
>where the little air cavity usually is, then you can slip the wet spoon
>between the shell and the white. It works with minimal tearing, but
>seems somewhat faster than using the hands alone.
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
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