A classic preparation: quail eggs With caviar. Photo courtesy Paramount Caviar.
June 2010 |
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Quail Egg Recipes
Quail Egg Canapés With Caviar
This is Page 4 of an eight-page article of elegant seafood hors d’oeuvre recipes. Click on the black links below to visit other pages.
On The Menu:
Quail Eggs With Caviar
Quail eggs are the smallest egg in the culinary marketplace—each one is a bite. They taste similar to chicken eggs, but are considered a delicacy because they are farmed in a limited quantity.
Quail eggs make marvelous bite-sized canapés. Their delicate flavor complements caviar perfectly. Here is a classic recipe that uses the best caviar you can afford; but it also works well with inexpensive roe. Consider alternating a black or dark-colored roe with some salmon or trout caviar for an exciting color contrast.
As an alternative to passing these delicious bites with cocktails, you can serve one or two to each dinner guest as an amuse bouche.
Recipe yields 24 pieces. |
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Quail eggs from Tamblin Farms are available
via Amazon.com. |
Ingredients
- 12 fresh quail eggs (Whole Foods Markets generally carry them)
- 1 ounce of your favorite caviar (for excitement, use two different types/colors)
Preparation
- Drop the quail eggs into a saucepan of hot water. Bring rapidly to a boil for 2 minutes.
- Drain and place the eggs in a bowl of cold water. Crack each egg all over and, using the end of a teaspoon, then carefully peel off the shells.
- Cut each egg in half lengthwise and place on a serving plate. Top with a few grains of caviar roe.
- Serve with Champagne, Chablis, white Bordeaux or your favorite crisp white wine.
Continue To Page 5: Gravlax On Pumpernickel Canapés With Dill Mustard
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Recipe courtesy Paramount Caviar. All other materials
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