Pickled Onion Quail Egg Sandwich
Chef Bayley Thielmann brings a fresh twist to the classic egg salad sandwich with this version featuring soft-boiled Spring Creek quail eggs and tangy pickled onions. Served on toasted brioche, it’s a simple but elevated lunch option that’s full of flavour and texture.
Ingredients
- 18 Spring Creek quail eggs
- 1 spring onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 1 red onion, thinly sliced
- ½ cup white vinegar
- ½ cup water
- 1 tbsp salt
- 1 tbsp sugar
- Brioche bread
- Butter
Egg Salad
Pickled Onions
Other
Instructions
Pickle the onions: In a small saucepan, bring the vinegar, water, salt, and sugar to a boil. Remove from heat and pour over the sliced red onions. Let cool, then refrigerate until ready to use.
Cook the quail eggs: Bring a pot of water to a gentle boil. Carefully lower the quail eggs in, dipping them a few times before fully submerging to prevent cracking. Boil for 3 minutes, then transfer to an ice bath.
Peel the eggs: Once cooled, place the eggs in a jar with a little water and gently shake to crack the shells. Starting from the bottom, peel in a spiral motion toward the top. Rinse to remove any remaining shell fragments.
Make the egg salad: Roughly mash the peeled eggs in a bowl. Add the spring onion, celery, mayonnaise, Dijon mustard, salt, and pepper. Stir to combine.
Assemble the sandwiches: Toast the brioche bread and spread lightly with butter. Layer with pickled onions, a generous scoop of egg salad, a few halved soft-boiled quail eggs, and another layer of egg salad. Top with the second slice of bread.
Serve: Cut in half if desired and serve immediately.
