First cook the eggs in boiling water for 2 mins (four minutes if using large eggs). In a saucepan put in the rice with cold water 2 cm above the rice, put a lid on and put onto high heat until it starts to boil, then turn the heat down and simmer for 10 mins. Turn the heat off, leaving the lid on for a further five mins.
Put the milk into a large frying pan and put in the haddock. Cook on a low heat until just done. Allow to cool slightly then flake and add to the rice.
Soften the onion in a frying pan with half the butter. Add to the rice, then add the parsley.
Chop the eggs in half and add to rice (if using large eggs quarter all 3 eggs, reserve 4 quarters for garnish and add the remaining to the kedgeree).
Add the rest of the butter and mix well being careful not to break up the haddock or the eggs too much.
To serve, top with quails egg or 4 quarters of a large egg and microherbs.
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