Recipe: Mushroom and bacon pasta with fresh basil and quail egg

When you buy quail's egg in Malaysia, you have to get them in a box of 20s. However, we try not to eat too many at one time, since they're said to be quite high in cholesterol so we ration it to 2-3 a day.

Quail eggs are said to be an excellent source of vitamins A, B1, B2, B6, B12 and vitamin D, iron, magnesium, zinc, copper, phosphorus and other essential micro-nutrients, minerals and amino acids, and are considered to be one of the best known natural treatment products.   I found an interesting fact while I was reading up on quail's egg - the best way to eat them as part of a healthy diet is to eat them raw. I am just curious, how many of you actually eat quail's egg this way?

Mushroom and bacon pasta with fresh basil and quail egg

For those who do not like the idea of eating them raw, there are many ways you can cook quail's egg. Fry them, hard boil them or use them like I did in this mushroom and bacon pasta with fresh basil. This is a take on my spaghetti carbonara recipe, whereby instead of hen's egg, I used quail's egg and at the same time I omitted the cream for a healthier version.

Mix the quail's egg in while the pasta is still hot, and the residual heat will cook the egg slightly, while coating the pasta for a silky, creamy effect. Tear some fresh basil leaves as well for some colour and extra flavour. If you like, you can also top it with some freshly grated cheese.

Scrumptious!

Mushroom and bacon pasta with fresh basil and quail egg
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
200g spaghetti pasta
100g grey oyster mushrooms, sliced thinly
4 rashers streaky bacon, sliced
3 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
8-10 fresh basil leaves
Salt and freshly ground pepper
Truffle oil (optional)

2 quail egg


1. Bring a pot of salted water to boil and cook pasta according to pack instructions (al dente should take about 8-10 minutes). Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat 1 tablespoon olive oil in frying pan on medium high heat. Add bacon and cook for 2-3 minutes, until crispy and golden brown. Then, add remaining olive oil, add the garlic and cook for another minute. Add the mushrooms and fry for 1-2 minutes until cooked.

3. Finally add the pasta, and mix thoroughly for about 1 minute, and then season with salt and pepper.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Break a quail's egg and place on top of the pasta (in the centre). Garnish with some freshly torn basil leaves.

5.  Serve immediately. Add a dash of truffle oil to finish.

Note: You can use up to 2 quail egg per plate, if you prefer a richer dish.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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