Melbourne Food & Wine
Melbourne Food & Wine
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Recipes
Slow Poached Quail Egg
Chef: Shane Osborn
With crushed peas and smoked butter emulsion
View other recipes that are: pied a terre
Ingredients and Method
Ingredients and Method:
Emulsion:
- Make an emulsion (butter sauce) using 50g water and 250g unsalted butter Once the sauce is made add 125g smoked butter, slowly incorporating using a whisk. Please make sure the sauce is not split and is nice and smooth.
- To go inside the sauce (as a garnish) there will a tablespoon of peeled (split) garden peas and the same amount of peeled broad beans.
Crushed Peas:
- Good quality frozen peas pulsed in a Robo Coupe, season to taste. (leave the peas slightly coarse in texture)
Quail Eggs:
- Slow cook the quail eggs at 63 degrees C for 30 minutes
- Leave for 5 minutes to rest and then peel (the egg should be translucent inside and completely soft but still have the ability to hold its own shape)
To assemble the dish is very simple:
- Place the warm crushed peas in a small bowl with the quail egg sat on top, the pea and broad bean emulsion (smoked emulsion) around the outside and some good quality parmesan shaved over the top
- This dish is served warm
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More about the chef
Shane Osborn
With a flair for wringing the boldest of flavours from the most delicate of dishes, Perth-born Os...
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