Quail eggs can be quite a bit of work to peel or crack, so I purchased a set of quail egg cutters. Menacing, they remind me of cigar cutters. But they do the job. Good purchase if your frying or poaching these little huevos!
Since making pane di carasau with kamut recently, I decided to not just eat it as a flat bread to dip but as a typical Sardinian dish Pane Carasau e uovo. Simply served with eggs, onions, tomato sauce and grated pecorino cheese, the carasau is re-hydrated with boiling water and a bit of vinegar, then layered and topped. It's so simple but the flavors and textures are so satisfying and easy to prepare.
Egg are the perfect food. Protein, albumen in a shell, they're used in all sorts of cooking mediums. From sauces to baking cakes, eggs are a recipe cornerstone. I enjoy them best at breakfast whatever the guise; boiled, fried, poached, with or without a protein, in a salad, endless.
My brother, also a chef, once said "the egg is a perfect food in a shell." He's right. I've been cooking eggs a long time. Back in my army days, I cooked thousands of eggs a day. Later, I did the same working as a hotel breakfast cook. And then, of course, I've cooked a lot of eggs at home. One particular egg favorite is a tortilla Espanola, which is basically eggs, potatoes, and onion with lots of olive oil. When perfectly cooked, it makes for spherical golden goodness!
The tortilla is great, Spanish-style comfort food. For anytime, with any sort of accompaniment, hot or room temperature, snack or breakfast, lunch or even for tapas. My recipe is below.
3 scrambled eggs
2 waxy potatoes, diced into finger nail size, (your pinkie!)
1 small onion finley diced
Olive oil, copious amounts, but don't drown or deep fry!
Salt, pepper, pimenton if your into smokey paprika?
This is just a general road map, try it, you'll really like the result!