Baked Quail Eggs in Potatoes


  • 12 small potatoes, weighing about 50-75 g (2-3 oz) each
  • salt and freshly ground black pepper
  • 50 g (2 oz) unsalted butter, melted
  • 12 quail eggs


Wash and scrub the potatoes. If new, they should not need peeling. With a melon-baller, scoop out a hollow in each potato large enough to hold the quail egg, and remove a very thin slice from the bottom to allow it to stand flat. Put the hollowed-out potatoes in a pan of salted water, bring to the boil, and boil briskly until just cooked. Drain.

Preheat your oven to 180°C/350°F/gas mark 4.

Brush the potatoes inside and out with the melted butter, season lightly, and stand them on an oiled baking tray. Carefully crack a quail’s egg into each potato. Place in the top half of the oven, and bake for 8 to 10 minutes. Serve immediately.