Avez-vous déjà mangé du velours – Crème de fèves et edamame aux oeufs de caille pochés

Quail eggs are underused in my opinion…aren’t those adorable? l love those tiny and cute eggs, they’re so delicate with a very fragile shell, and certainly can enhance any velouté. I like anything that comes in a small portion, the beauty of such a tiny egg is that you can fit it all in your mouth and break it inside if you like or break it on top of your soup. As far as eggs are concerned, I have this thing about breaking them, and I hate to see the yolk all over the place.

You can make this soup with just fava beans or peas, or also a mixture of both, they both have very velvety and sweet flavors when puréed. The edamame remain a little crunchy, so it’s important to cook them a little longer and blend them longer too so they are completely puréed into a smooth texture.

If you cannot find quail eggs, you can always use one regular poached egg instead.

When poaching eggs, adding some vinegar is quite an important part of a successful process. Usually the quantity of vinegar is about 10% of the water quantity, and the water needs to boil at high temperature, then to be decreased when pouring the eggs, this way, the whites coagulates around the yolks and don’t get spread out in the water.

Ingredients for 4

  • 12.34 oz (or 350 g) fava beans (net weight without the pods)
  • 3.52 oz (or 100 g) edamame (fresh or frozen)
  • 1.5 shallots, chopped
  • 2 garlic clove, crushed
  • 2 tbs crème fraîche
  • vegetable broth
  • 1 tbs olive oil
  • salt and pepper
  • 12 quail eggs


Cook fava beans in a pot of boilng water for about 2-3 minutes. Remove from heat and peel them. Set aside.

Heat olive oil in a pan, then add shallots and garlic and brown them. If using frozen edamame, add them and cook for about 10-15 minutes, then add peeled fava beans.

Cover with broth, adjust with salt and pepper and cook for another 10 minutes. Add cream and blend in mixer or using an immersion blender. Pass the soup through a sieve and keep warm. IF the soup is too thick add broth to desired consistency.

For the quail eggs, bring about 2 cups of water to a boil with vinegar (preferably white vinegar). Reduce heat. Break carefully quail eggs in a container, then pour them in water, making sure the whites remain around the yolk, using a spoon, keep whites close to the yolks. Cook for one minute, remove from water, and place in a cold water to stop the cooking process.

Divide soups in bowls, then add three poached eggs, sprinkle with paprika and olive oil and serve.