Ham & Quail Egg Nests (with classic chips, because all bar food should have a chips sitch)
Sometimes you want to feel fancy but you don’t want to actually do shit - I’d like to gently recommend that you invest in some crystal for these occasions. In this case, let it be known that the investment was $25 at the thrift store for a full table’s worth of crystal for this shoot.
I’ll definitely be bringing out these pieces when I have people over for a traditional touch. I especially like it juxtaposed with a plate of classic, no frills chips.
This dish isn’t quite standard bar food, but I’m a little worn out of making cheese boards right now so I put together this little pairing of quail eggs with jamon serrano and chips. It’s all about the presentation for this pretty dish. Looks can be deceiving, the only thing you actually have to “do” is boil the quail eggs (I’ll admit these are a bit overcooked, more on that in a minute).
If you’re the kind of person who is always ordering the deviled eggs at a restaurant but don’t want to waste your time scooping out the yolk and all that jazz at home and just want to get to your cava or cold one - this is for you:
boil the quail eggs for just a few minutes - I think the perfect time for soft-but-not-too-soft regular sized eggs is 7 minutes, but with these you have to go with a quick 2-3 minute boil at most. They are tiny and super delicate so keeping the boil at a soft roll is essential so they don’t slam against each other and crack.
wait for them to cool and peel and slice the eggs in half
pull the jamon serrano into single serving bites and then pile it all
nestle the quail eggs into the ham and then sprinkle with chives and flaky sea salt (you don’t need much, the chips and ham are already salty)
surround with chips (you can do this same presentation style with a bowl and platter)