Ingredients
Scale
- 8 fresh hatching quail eggs
- 1 tablespoon of butter
- Salt and pepper to taste
- Fresh herbs (such as chives or parsley) for garnish
- Optional: spices like paprika or chili flakes for additional flavor
Instructions
- Begin by carefully washing the hatching quail eggs to ensure they are clean for cooking.
- Melt butter in a medium-sized pan over low to medium flame and crack the hatching quail eggs carefully into the pan.
- Gently stir the eggs with a spatula, cooking until they reach desired doneness, while being careful not to break the yolks.
- Plate your scrambled hatching quail eggs beautifully and garnish with fresh herbs and spices.
Notes
- Store any leftover cooked hatching quail eggs in an airtight container in the refrigerator, where they can last for up to 2 days.
- Reheat on a low flame to maintain the fluffy texture.
- Hatching quail eggs are best served fresh but can be paired with salads, toast, or avocado for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Gourmet
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 quail eggs
- Calories: 120 Kcal
- Sugar: 0g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 400mg