Using a serrated knife, cut into the shell at the large end of the quail egg. Carefully open the shell and drop the egg into a small bowl. Repeat with the remaining eggs, each in its own bowl. Bring water and vinegar to a boil in a medium saucepan over high heat. Gently lower each egg into the boiling water and poach for 30 seconds, or until firm.
To serve, arrange 6 large soup spoons on 6 large plates. Using a slotted spoon, carefully transfer each poached egg to a soup spoon. Drizzle melted butter over the egg and top with roe. Sprinkle with chives.
Wine Pairing(s)
Moët & Chandon Nectar Imperial
Taittinger Collection Brut
Artesa Pinot Noir
Perrier Jouet 'Fleur de Champagne' Brut
Charles Lafitte 'Orgueil de France' Champagne
Comte Audoin de Dampierre Brut Rose "Oeil de Perdrix"
Willakenzie 'Pierre Leon' Pinot Noir
Vilmart et Cie. Cuvee Creation
Laurent Perrier Brut Millesime
Gosset 'Excellence' Brut
Calories From Fat 80 Protein 1 Total Fat 8 Calories 83
Calcium 4 Sodium 5 Vitamin A 323 Vitamin C 1 Cholesterol 40
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