If you think egg dishes are primitive both in cooking and in taste, you have a chance to change your point of view. Cooking really remains simple, but the taste of an omelet from quail eggs is worthy of the attention of the most picky gourmet.
In addition, the original product is very beneficial for the body. Quail eggs have a beneficial effect on mental abilities, improve vision, and stabilize appetite. And, as studies have shown, food allergies never develop on them. Not surprisingly, pediatricians recommend that parents prepare an omelet from quail eggs for a child older than one year.
As easy as pie
For the basic version of the dish, you will need quail eggs, some milk and salt. Take as many eggs as are allowed for a child of a certain age. Beat the mass gently, you will not need either a blender or a mixer, a few movements with a fork are enough. If you want to make the dish a denser consistency, you can add a spoonful of flour to the workpiece.
If the quail egg omelet is intended for the baby, it is better to cook it in a double boiler, a slow cooker switched on in the “steam” mode, and in the absence of such equipment - in a water bath. Lubricate the mold, pour the egg mass into it and let it stand for 2-4 minutes after boiling water, depending on the equipment used.
The final touch: put the omelet on your child’s favorite plate and call him to the table.
Breakfast for adults
You can add a lot of delicious fillers to the quail egg omelette served by an adult. The most popular set: eggs, milk, cheese, sausage (or ham).
At the first stage, in a pan, let the sausage into a light blush. While it is fried, beat the quail eggs with milk, pour chopped greens and grated cheese into the mass. From herbs, traditionally take onion, parsley and dill, but no one forbids experimenting with the composition. So you can add cilantro, basil and other herbs to your quail eggs omelet.
Pour the salted and pepper mass into the sausage pan, cover the dish with a lid and keep on fire until the dishes are ready.
Quail Egg Omelet: Baku recipe
The piquancy of this option is that the omelet at the end of cooking is folded in half. As a result, a delicious crust appears on the outside, and a lush and tender flesh inside.
First, cut into strips five tomatoes of the Baku variety. They need to be fried using a mixture of olive and butter in approximately equal amounts. When the tomatoes are almost ready, add chopped garlic to them and stir for a minute while stirring.
Break the eggs (two dozen) into a separate bowl, add salt and work a little with a fork so that the yolks open, but the mass does not become completely homogeneous. Pour it into the pan, cover and hold until the surface of the quail eggs omelet is set. Sprinkle it with chopped cilantro, fold in half and serve on a slice of rye bread, previously fried in olive oil.
Omelet for fish lovers
Quail eggs go well with the gifts of rivers, seas and oceans. Especially favored by foodies is quail eggs omelet with smoked trout. One and a half dozen eggs will require 150 g of fish. Cut the trout into small pieces and divide them into eight equal parts. Take four small portioned baking tins and put thick sour cream in each tablespoon. Place one portion of fish on top, beat four eggs on it and pierce each yolk with a fork. Gently add another spoonful of sour cream to the mass, pepper to taste and add salt.
At this point, the oven should be preheated to 180 degrees Celsius. Put the molds in the oven and let the omelet in the oven for about ten minutes. You can serve directly in the dishes in which the dish was prepared (if the molds are silicone and will not burn consumers). When serving, do not forget to sprinkle breakfast with chopped herbs.
Curious additions
Quail eggs omelet can be varied in many ways. In the States they like to build it with bacon and canned corn. In Italy - with spinach, several types of cheese and tomatoes. And they prefer to serve on a tortilla. The French add truffles to the omelet (by the way, they can also be bought in canned form from us). So you will not get tired of the taste of this dish for a very long time.