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- Source: Emeril's Creole Christmas Cookbook
- Dish Type: Breakfast
- Version: 2 [other versions]
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Fried Quail Eggs
Instructions
Coat the bottom of a large nonstick skillet with the oil and heat over medium heat until the oil is hot but not smoking, about 1 minute. Gently crack each egg using the edge of a knife. Drop each egg in a small ramekin or cup and gently slide it into the hot oil. Cook three or four eggs at a time until they firm up, 1 to 1 1/2 minutes. Larger eggs may take a little longer.
Transfer each egg to the top of a crab cake. Season each egg with a pinch of salt and pepper. Serve warm.
Yield: 10 servings
Ingredients
- 1 tablespoon vegetable oil
- 10 quail eggs
- Salt and freshly ground white pepper
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