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Baked Quail Eggs

in Soy Cream with Truffle Oil

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Baked Quail Eggs

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

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
80
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie80 kcal(4 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(8 %)
Folate28 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C2 mg(2 %)
Potassium82 mg(2 %)
Calcium28 mg(3 %)
Magnesium9.3 mg(3 %)
Iron0.9 mg(6 %)
Iodine4 μg(2 %)
Zinc0.5 mg(7 %)
Saturated fatty acids1.6 g
Uric acid3 mg
Cholesterol148 mg
Recipe development: EAT SMARTER
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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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