Poached Quail Eggs

Directions

• Fill a medium saucepan halfway with water and bring to a boil.
• Gently tap the narrow part of the quail egg on the side of a bowl. Use your fingers to break off the top or narrow part of the shell, taking care not to rupture the yolk inside.
• Pour egg into pot of boiling water. Poach for 1 - 2 minutes until yolk is warmed and egg white is cooked around yolk. Remove egg with a slotted spoon and set on top of Canadian Bacon for Eggs Benedict.
• Notes: Many poaching techniques instruct the cook to swirl the eggs while in the boiling water. I skipped this step as I didn't want the yolks to break and I wanted the whites to cook just around the yolk, resulting in a beautiful shape for this delicate dish.
• I poached 4 quail eggs at a time and removed the excess cooked egg white from the water after each batch.