Quail egg muffins for appetizers

Ingredients

• 1000 ml water
• 12 quail eggs
• 1 chicken egg
• 60 g butter
• 1 level teaspoon salt
• 300 g flour
• 10 g baking powder
• 250 ml milk
• 1 medium red bell pepper (150 g)
• 100 g mozzarella
• 1 egg yolk
• 30 ml milk
• 30 g grated cheese

Preparation

1. Put the quail eggs in a saucepan with 1000 ml water. Once the water starts to boil, cook them for 5 minutes, then cool them for 10 minutes and peel them. 2. Heat the oven to 180 °C. Melt the butter and leave it to cool a little. Beat the chicken egg with the melted butter and salt. 3. Sift the flour together with the baking powder. Gradually stir them into the egg mixture, alternating with 250 ml milk, until you have a thick batter. 4. Dice the pepper and mozzarella, then fold them into the batter. 5. Put a spoonful of batter into each of 12 muffin cups, place a quail egg in each one and cover it with another spoonful of batter. Bake for 25 minutes, until the batter is set and lightly browned. 6. Mix the egg yolk with 30 ml milk. Take the muffins out, brush the tops, sprinkle with the grated cheese and bake for another 5 minutes, until the cheese melts. 7. Check the batter with a toothpick, then remove the muffins from the tins and leave them to cool for 10 minutes on a wire rack.