John Myers
Quail Eggs on Frankfurt Green Sauce with Peeled Triplets
The perfect quail eggs on frankfurt green sauce with peeled triplets recipe with a picture and simple step-by-step instructions.
- 14 Quail eggs (alternatively 5 chicken eggs!)
- 1 packet 7 Kräutermischung *’) für Frankfurter Grüne Soße 100 g / TK
- 1 Small onion approx. 25 g
- 1 Small pickled cucumber approx. 25 g
- 1 Clove of garlic
- 1 tsp Mustard medium hot
- 1 tsp Lemon juice
- 2 Strong pinches of salt
- 1 Strong pinch of pepper
- 4 tbsp Yogurt 1.5%
- 2 tbsp Cooking cream
- 6 tbsp Mayonnaise (here: Delikatess Mayonnaise from Thomy)
- 500 g Triplets
- 1 tsp Salt
- 2 Stalk Parsley for garnish
- Boil the quail eggs for about 5 minutes, rinse and carefully peel off. In a mixing bowl, put all the ingredients (1 packet of 7 herb mixes for Frankfurt Green Sauce, onion cubes, garlic clove cubes, pickled cucumber, 1 teaspoon medium-hot mustard. 1 teaspoon lemon juice, 2 pinches of salt, 1 pinch of pepper, 6 tablespoons of mayonnaise, 4 tablespoons of yogurt, 2 tablespoons of cooking cream and 2 chopped quail eggs) and stir well. Wash triplets, cook in salted water (1 teaspoon) for about 20 minutes and peel off. Serve quail eggs on Frankfurt green sauce and peeled triplets, garnished with parsley.
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