Quail eggs with braised onions and bottarga

Gourmet~Traveller

Cuisine: Modern Australian

Serves: 6

Tools

Kitchen friendly view

Quail eggs with braised onions and bottarga

By Luke Burgess

Ingredients

60 ml (¼ cup) olive oil
2 onions, thinly sliced
1 garlic clove, finely chopped
12 quail eggs
To serve: thinly shaved bottarga, chervil stems, extra-virgin olive oil and lavosh

Preparation method

Serves 6

Prep time 15 mins, cook 25 mins

Heat oil in a saucepan over low-medium heat, add onion and garlic, season to taste with salt, cover closely with baking paper, and stir occasionally until golden and tender (20-25 minutes).

Meanwhile, cook quail eggs in simmering water in a saucepan over medium heat until soft boiled (2½ minutes), drain, refresh under cold running water, peel and set aside.

Arrange braised onion and quail eggs on serving plates, scatter over bottarga and chervil stems, drizzle with olive oil, season to taste and serve with lavosh.

Also in this section

Quail egg and ham hock tarts

Quail egg and ricotta ravioli

Pickled quail egg, smoked trout and celeriac salad

Grilled vincotto quail with grape, pecorino pepato and thyme salad

More inspiration

Traditional FocacciaI recently put the call out to my social media people, what they thought the most popular food of the nineties was and I received a resounding “Focaccia”. Of course! Who can forget the ol’ sun dried...

Hopetoun Tea Rooms' pavlovaFlavours of Melbourne is a locally sourced cookbook-come-city guide for all things food related in Victoria's capital. Bursting with almost 400 pages of photography from the streets, laneways...

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Recipe finder