Shane Osborn: Curried quail eggs with coriander
“I love this modern spin on my favourite school sandwich: curried egg. If you don’t like curry, you can substitute grain mustard.” Shown with chilled pumpkin and ginger velouté with toasted seeds.
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Serves
8
Cooking Time
Prep time 10 mins, cook 3 mins
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12
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quail eggs, at room temperature
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1 tbsp
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good-quality mayonnaise
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Large pinch
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curry powder, or to taste (see note)
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12
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coriander leaves
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1
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Carefully lower eggs into a saucepan of boiling water using a spoon, cook until hard boiled (3 minutes). Drain, refresh for 10 minutes, peel and halve lengthways. Scoop out yolks with a spoon, transfer to a bowl, add mayonnaise and curry powder, mash with a fork, season to taste. Spoon mixture into halved whites, top each with a coriander leaf, serve immediately.
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Note Use a quality mild curry powder, such as korma from Herbie’s Spices.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.
Drink Suggestion Blanc de blancs Champagne.
RECIPE Shane Osborn
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen