Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
Published 1999
You need really fresh quails’ eggs for poaching, otherwise they will break up in the water.
Put a small, dry frying pan over a high heat. Tip in the pine kernels and stir for 1–2 minutes, until they are just toasted. Leave to one side on a plate. Put some water in a wide shallow saucepan and add the white wine vinegar. Bring the water up to a fierce boil and carefully break in the eggs so as not to break the yolks. Poach them for less than one minute, just until the white is opaque an
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe