Best Poached Quail Recipes

Poached Quail Eggs image

Provided by Martha Stewart

Yield Makes 30

Number Of Ingredients 4

30 quail eggs, room temperature
White vinegar
Thinly sliced ficelle (thin baguette), toasted
Wasabi caviar, for garnish (optional)

Steps:

Bring a large pot of water to a boil. Prepare an ice-water bath fitted with a sieve and set aside. Using a serrated knife carefully cut off one-third of the shell from the widest end of each egg taking care not to break the yolks. Transfer to a medium bowl. Add enough vinegar to saucepan until you can smell it, about 1/4 cup. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are just set, about 1 minute. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 30 individual poached quail eggs.
Transfer a quail egg to each slice of toast; garnish with caviar, if desired.

Poached Quail image

Provided by MissMaggie

Categories Poultry

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 quail
1/4 cup fresh ginger, sliced, 10cm piece
5 star anise
7 green onions
2 tablespoons brown sugar
1/2 cup tamari soy sauce
1/2 cup Chinese wine, 125mil
1 bunch of small english spinach
270 g somen noodles (or noodles of your choice)

Steps:

Stuff each quail with a green onion and a slice of ginger. Place quail in a tight fitting saucepan, add the remaining ginger, green onion, star anise, brown sugar, soy sauce and Chinese wine. Then cover with water, place a plate on top[ to keep quail submerged. Bring to boil on medium heat and boil for 1 1/2 minutes. Turn off and cover with a tight fitting lid and leave for about 4 hours to cook. Then refrigerate overnight to allow flavours to develop.
Drain Quail - Reserve Broth.
Pull meat and skin off quail - try and keep the tiny legs and thighs together - more for aesthetic purposes than anything else.
Re-heat Broth to bubbling.
In a separate saucepan bring water to boil and add enough noodles for four people. Boil for 2 minutes. Best not to drain - just take noodles from water and place into 4 x separate bowls. Add quall meat - Add a small handful of spinach, approx 8 leaves per bowl or more if you prefer - then pour over bubbling broth.
Preparation time does not include refrigeration overnight.

Nutrition Facts : Calories 530.4, Fat 14.1, SaturatedFat 3.8, Cholesterol 82.8, Sodium 3425.8, Carbohydrate 64.9, Fiber 5.9, Sugar 8.3, Protein 35.9