210 Elizabeth Street
New York, NY 10012
Chef Farmerie’s quail eggs are fantastic for breakfast or anytime! Prepare a small salad of your favorite mixed greens and dress with an acidic vinaigrette to help cut the richness of the eggs. Chef Farmerie likes to serve them with a simple tart cucumber salad.
Yield: 8 Servings
Puree the chopped ginger, garlic, rice vinegar and soy sauce in a food processor. Pour mixture over pork.
Wrap the spices in a piece of cheesecloth to make a sachet and place in the pot with the other ingredients. Add enough cold water to cover ¾ of the pork. Cover and bring to a boil; reduce heat and simmer for 20 minutes.
Remove the lid and continue simmering until all of the water has evaporated and there is only fat in the pot with the pork (about 2- 2 ½ hours). Allow to cool, remove the spice bag, and puree pork mixture in a food processor until fairly smooth. Transfer to a covered container and refrigerate.
For quail eggs:
Set up three bowls on the counter, one holding flour,
one with whisked eggs, and the third with panko (Japanese bread crumbs).
Dredge quail eggs into flour and dust off the excess. Take a golf ball-sized
piece of rillettes and flatten it as thin as possible.
Dredge the pork-encrusted egg in flour, coating evenly. Dust off any excess flour. Place the floured Scotch egg into the whisked egg, rolling it to cover, then dip it in the panko, again rolling it around to evenly cover. Set aside and repeat with all of the remaining quail eggs.
Heat canola or other frying oil up to 375°F in a deep fryer. Working in batches, drop the breaded eggs into the hot oil and cook until golden brown, about 3-4 minutes. Remove and drain on a paper towel. They can be served hot or cold.
Published: December 2004