Asparagus With Crispy Quail Egg
Serves 4
Asparagus with Crispy Quail Egg pairs tender, vibrant asparagus spears with a perfectly crisp quail egg. The delicate crunch of the golden coating complements the creamy yolk, creating an elegant balance of textures and flavours in this sophisticated dish.
Ingredients
Asparagus With Crispy Quail Egg
2 bunches of green asparagus
8 quail eggs
150g of white breadcrumbs
1 egg, beaten
100g of plain flour
Salt
Method
- Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry
- Bring a large, deep pan of unsalted water to a gentle simmer (not rapidly boiling or the egg will separate).
- Add a couple of tablespoons of white wine vinegar.
- Crack the eggs into ramekins.
- Tip the egg gently into the water.
- Cook for 1 ½ – 2 minutes and gently lift out with a slotted spoon.
- Touch the yolk of the egg – it should be firm, if not return to the pan for another 30 seconds.
- Prepare 3 bowls for coating, then dredge the eggs through each in turn. (Flour, egg, breadcrumbs) Set aside until ready to use
- Shallow-fry the asparagus in some butter until just starting to colour. Deep-fry the eggs at 180°C until golden brown.
- Serve each egg next to the asparagus spears and spoon over the lemon dressing.
Related Recipes
Recipe
Confit Pheasant Legs
Indulge in the rich, tender flavours of this slow-cooked pheasant confit. A culinary masterpiece that will tantalise your taste buds.
Recipe
Spiced Pumpkin Soup
A velvety symphony of pumpkin and coconut, this soup is a comforting embrace on a chilly day. Its rich, creamy texture and exotic flavours will transport you to a warm and cosy place.
British, Recipes
Spiced Pumpkin Soup