These little babies were apart of my submission to IL Desco’s Italian Dinner Competition.
The competition post is here.
My inclusion of Mini Son in Law Eggs stemmed from the fact that quail eggs share the same shape as the marinated olives that one typically finds on an Italian antipasti platter. No other reason. Sorry for not having some inception-level meaning behind this dish but on the plus side…these little eggs are deliciously balanced! Salty, sweet, tart, savory, creamy and topped with a little crunch.
Traditionally Son in Law Eggs are eggs (duh) that have been boiled, then fried and finally topped with a sweet, savory, sauce and fried shallots. In my recipe, I opted for quail eggs and decided to skip the frying process (I’m trying to keep my manly curves!…from getting anymore curvier). If you saw the rest of the Italian dinner then you would understand. The carbs and alcohol was…let’s use the word…generous.
You can use regular eggs if you want, just boil it accordingly. It’s really is all about that sauce! Give it a try!
- 1 dozen Quail Egg Room Temp
- 1/2 stalk Scallion Optional
- 1-2 tsp Fried Shallots Optional
- Water With Ice
- 1 tbsp Fish Sauce
- 3 tbsp Palm Sugar
- 2 whole Shallots Sliced thin
- 3 tbsp Water
- 2 tsp Tamarind Pulp
- Bird's Eye Chili Optional
- Bring a pot of water to a boil. Drop the heat to a little above simmer and cook your quail eggs. Remove from the water and drop the eggs in ice water.
- Carefully peel the eggs, they should be "creamy" inside.
- Throw all your sauce ingredients in a pan over medium heat and simmer until the sauce has thickened (about 7-10 minutes).
- Strain the sauce and pour over the eggs. Garnish.
DO NOT USE CANNED QUAIL EGGS!!!...ok, you can if you don't have access to the real thing.
Boil the quail eggs for:
1 & 1/2 minutes for a soft boiled egg (runny yolk)
2-3 minutes for a yolk like mine.
4 & 1/2 - 5 minutes for a hard boiled egg.
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