Description
Spring onions are mild, fresh and wonderfully easy to use. Both the white base and green leaves are edible, making them a very low-waste kitchen ingredient.
They can be chopped into salads, eggs, stir-fries, noodles, soups, potatoes and savoury baking.
Their flavour is gentler than a mature onion, so they’re particularly useful when you want fresh onion flavour without it taking over the entire dish.
A little tip: Add the white parts during cooking and save the green tops to scatter over the finished dish.
Spring Onion Quail Eggs
Ingredients
10 quail eggs
2 spring onions
1 teaspoon butter
Salt
Black pepper
Method
Boil the quail eggs for around 3 to 4 minutes, then cool and peel.
Melt the butter in a small pan.
Add the chopped spring onions and cook for 1 to 2 minutes.
Add the peeled quail eggs and toss gently until warmed through.
Season with salt and black pepper.
Tammy’s tip: A suspiciously effective way to use two very simple Flying Goose ingredients at once.
