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EatSmarter exclusive recipe

Baked Quail Eggs

in Soy Cream with Truffle Oil

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Baked Quail Eggs
80
calories
Calories

Baked Quail Eggs - A petite entrée on the menu: Mini eggs from the oven

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Print
easy
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
Fat6 g
Saturated Fat Acids1.6 g
Protein5 g
Roughage0.5 g
Sugar added0 g
Calorie80
Carbohydrates/g0
Bread exchange unit0
Cholesterol/mg148
Uric acid/mg3
Vitamin A/mg0.1
Vitamin D/μg1.1
Vitamin E/mg1.3
Vitamin B₁/mg0
Vitamin B₂/mg0.1
Niacin/mg1.2
Vitamin B₆/mg0.1
Folate/μg28
Pantothenic acid/mg0.6
Biotin/μg9.4
Vitamin B₁₂/μg0.7
Vitamin C/mg2
Potassium/mg82
Calcium/mg28
Magnesium/mg9.3
Iron/mg0.9
Iodine/μg4
Zinc/mg0.5
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 teaspoon
8
4 tablespoons
½ bunch
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Preparation

Kitchen utensils

1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Brush, 4 small shallow Oven-proof ramekins

Preparation steps

Step 1/4
Baked Quail Eggs preparation step 1

Brush ramekins with truffle oil.

Step 2/4
Baked Quail Eggs preparation step 2

Crack 2 quail eggs into each ramekin. 

Step 3/4
Baked Quail Eggs preparation step 3

Season the soy cream with a little salt and pepper. Pour over the eggs. Place the ramekins on a baking sheet and bake in preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 400°F) until eggs are just set but yolks are still runny, 5-6 minutes.  

Step 4/4
Baked Quail Eggs preparation step 4

Rinse and dry the chives, then chop into small pieces and sprinkle over the eggs. Serve immediately, with a salad or alongside toasted rye bread if desired.  

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