I did it! I did it! I successfully cooked the rest of my quail eggs with minimal mistakes! Let us relive the experience via blogpost:
I went to the grocery store and bought a little metal bowl, the perfect size to make the perfectly fried mini egg. This bowl is obviously not meant for a stove as it is tiny, doesn’t have a handle and is probably made of some metal that would warp under intense heat, but I had a freakin’ genius plan. I was going to set the bowl on a flat skillet so the heat would be transfered from the skillet to my little bowl. I also bought some Mazola no-stick pan spray so the eggs would slide easily out of the bowl with zero assistance from a fork or knife. These delicate little eggs would surely be destroyed if I tried to free them from the bowl with a utensil. So far, plan is still a genius one in my head. I’m feelin’ good in the checkout line.
I decide that it is best to try not to cook the multiple parts of the meal all at once. I am not that coordinated yet when it comes to food. First I will fry the eggs, then I will toast the baguettes. No burning or overcooking will occur this way.
I created a system with frying my eggs.
Step 1: Mazola the shit outta my metal bowl to ensure it is a slip-n-slide for my finished eggie-poo.
Step 2: Gently crack open the tiny shell with a knife so as not to rupture the yolk.
Step 3: Put egg in bowl, sans shell bits (quite difficult).
Step 4: Put bowl on skillet, cover bowl with a makeshift cover (a metal measuring cup).
Step 5: Carefully remove bowl from skillet with oven mit and slide egg onto plate.
This system worked out perfectly! I was amazed with myself. I did manage to drop one egg from the bowl en route to the skillet and get bit by an ant during my egg assembly line but overall it was a sweet and I didn’t even burn myself!
Next, I toasted the baguette. I made sure to pay attention to it this time so it wouldn’t burn. They all came out perfectly toasted and I was praying to my non-existent god that all this work would taste good in the end.
I decided to spice up my recipe with a bit of cream cheese. I spread this delicious dairy on my baguettes before laying the eggs down. My little platter of eggie baguettes didn’t look very professional but when I took my first bite I knew I had done well. Cream cheese makes everything taste a billion times more delicious.
I suppose I can say that “practice makes perfect” in terms of cooking. Oh, and having patience also helps. Here’s one point for me in the cooking department!