Third (and fourth) and last buttery recipe (always for the Occelli butter contest), and this time the key word is not just "butter", but also "quick".
Thinking about quick and buttery recipes, the first thing that jumped to mind is the combination between butter and eggs, so I decided to propose two minor changes to this "theme".
I replaced chicken eggs with quail eggs and I paired them with brown butter; I also made an hard-boiled version (to serve as a finger food) and a sunny side up version (in Italy we call this "uovo all'occhio di bue" aka "beef's eye egg").
Two super-easy recipes, that can sort out a last minute dinner with elegance and easiness.
HARD-BOILED QUAIL EGGS WITH BROWN BUTTER
Ingredients
* quail eggs (I served 4 per person)
* salt
* unsalted butter
Procedure
Boil the quail eggs for about 5 minutes to obtain hard-boiled eggs. Peel the eggs while they're still warm (it's the hardest part). In a saucepan, melt the butter and let it heat until it become brown.
Serve the eggs when they're still hot, whole or cut in half, with some brown butter and a pinch of salt.
SUNNY SIDE UP QUAIL EGGS WITH BROWN BUTTER
Ingredients
* quail eggs (I served 4 per person)
* salt
* unsalted butter
* bread
Procedure
Heat some butter in a small non stick pan, then break in the quail eggs (I used a silicone mould to obtain the heart shape), season with salt and cook (but don't overcook them, if you want the yolk egg a bit runny to clean the plate with bread – in Italian "fare scarpetta").
Meanwhile, melt the butter and let it brown. Serve the fried eggs with butter.
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