We boiled a quail egg for 2 minutes and 45 seconds in acidulated water. We shocked it in vinegar-spiked water as well. The vinegar appeared to ease the peeling of the soft-cooked egg. Once the egg was peeled, we wrapped it in phyllo dough brushed with butter. We fried the egg for 30 seconds to crisp the phyllo and warm the egg. We seasoned the fried egg with salt and espelette pepper. After frying, we grated cheddar cheese over the top and added a slice of country ham. A delicious take on the original.
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