Poached Quail Eggs on (Gluten-Free) English Muffin
I wanted to do something fairly special with the little quail eggs I got to try out, so I decided to poach them and put them on a gluten-free English muffin. (The one I used was from Kinnikinnick.)
My poaching technique isn't very well-developed, and likely I shouldn't practice it on quail eggs. I lost a fair amount of their delicate little whites to the poaching water. What was left was nice with soft whites and just-runny yolks, but clearly I'm going to have to try poaching more using chicken eggs.
I used a good butter on the English muffins and seasoned with fresh chives, fresh ground black pepper, and sea salt. This was delicious, but as poaching the eggs was quite fussy, I don't think I'd try it again unless I improve my poaching technique first. The only thing going for it was that it was less fussy than soft-boiling them and then peeling them.