Just a Bite

Quail eggs aren’t something I have thought much about. Yes, they are cute, but so very small. In the past when debating such an idea I’ve moved on, figuring they were more trouble than they were worth.

This weekend at the Saturday Market I buckled.  So clean and colorful, the tiny eggs beckoned like shiny jewels, pulling me in from their counter top display.  Before I knew it, the friendly vendor had fully captured my attention with talk of cooking Eggs-in-a-Hole (or my favorite Egg-in-a Nest). As she packed up my eggs, she describes the quail’s shell and inner membrane as thicker than chicken eggs, and suggests tapping the shell with a sharp knife to crack it open, rather than wrapping it on a hard surface.

Later online I learn that quail eggs are far more nutritious than chicken eggs. They are packed with vitamins (B1, B2, A), good cholesterol, phosphorous, potassium, and minerals. A quail egg has only 14 calories… so tiny, so powerful.

This morning I revisited my childhood favorite Egg-in-a Nest (here), in its diminutive form. The bread of choice is a personal decision, but size matters. Lately my go-to bread has become the smallish Bake at Home Sourdough Batard which requires a quick bake in the oven to finish it. Rather than bake-off the loaf, I l prefer to cut as needed and toast off slices—also an ideal size for tiny nests. To create a round in the bread for the egg, I cut around the bottom of a toothpick holder, I’ve heard a shot glass will also work.

I cut into the egg shell with a sharp knife from the pointed end. Since there seems to be a larger ratio of yolk to egg, I start far enough down (about ¼ of the full length) to allow the entire yolk to escape the shell. Watch out for particles, since the shell tends to crumble.

It’s easier to spread the bread sides with butter before placing in the pan to toast. Once almost toasted on the first side, add a bit of butter in the center hole and drop in the egg. It will likely cook fully within a minute or two. Turn to the second side and cook about 30 seconds to set; the yolk cooks very quickly.

Tiny Egg in a Nest

The quail egg’s flavor is more robust than a chicken egg. Some call it gamey, which is an overstatement. It tastes the way you wish an egg would taste. Once you get going, it’s easy to whip up a batch of nests pretty fast. I see all sorts of possibilities with these cuties, not only for breakfast, but with salad or as a delightful snack. Not so fiddly after all, they are perfect when you are looking for just a bite.

Tiny Egg-in-a-Nest

Ingredients
per nest:
1 small slice of favorite bread, with the center cut out
1 quail egg
butter, softened
salt and pepper

Instructions

  1. Slice the bread ¼” thick and cut a small round from the center with a shot glass or similar form.
  2. To crack quail egg, quickly cut into the shell and membrane with a sharp knife. Empty the yolk and white into a small holding bowl.  Repeat with as many as needed.
  3. Using a small skillet over medium heat, butter the bread and round on both sides and place the two pieces in the skillet.  Move the bread a bit to coat the pan with butter where the egg will sit.  Allow the bread to toast, drop in a quail’s egg and let set.  Turn the bread with a spatula and cook to briefly to set the egg on second side.  Make sure the pan has a coating of butter where the egg will rest. Salt and pepper, and serve. Makes 1 nest.

A budding chef with egg on face

This is my first cooking memory:

I was close to 7-years-old, spending unsupervised time at my friend Jane’s house, whose grandmother lived next door.  We decided we would try our hand at cooking eggs-in-a-nest.  We figured that we could start them on the stove, skip over to her granny’s house, and  then dash back.  That should keep us busy and allow just enough time for the eggs and bread to cook before turning.

There was a lot of running back and forth that day, but no one seemed to mind.  I can still smell and hear the butter and eggs sizzling in the pan.  As in life, timing is everything, and to our delight we could run plenty fast enough. We even mastered the flipping process: the first were a little dicey, but we soon got the hang of it.

Of course, Jane and I didn’t bother to sit down and eat, we were too excited, and too busy.  As we stood there, with egg dribbling down on our faces, we were in heaven.  We had discovered one of life’s greatest joys, the gift of cooking and sharing our lot with others.

Egg-in-a-Nest
Egg-in-a-Nest

 Egg-in-a-Nest

1 slice of favorite bread, with the center cut out
1 large fresh egg
butter, softened
salt and pepper

Using a small skillet over medium heat, butter the bread on both sides and place the two pieces in the skillet.  Move the bread a bit to coat the pan with butter where the egg will sit.  When the pan is hot drop in the egg.

Fry the bread and egg; when the white is firmly set and the bread is nicely toasted on bottom, gently flip it with a spatula.  Make sure the pan has a coating of butter where the egg will rest.  Cook second side until bread is toasted and egg is cooked to your liking; salt and pepper, and serve.  Yield: 1 serving.