Quail Eggs With Caviar Recipes

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DEVILED QUAIL EGGS WITH CAVIAR



Deviled Quail Eggs with Caviar image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 35m

Yield Makes 24

Number Of Ingredients 7

12 quail eggs
1 tablespoon Homemade Mayonnaise or high-quality store-bought mayonnaise
Coarse salt and freshly ground pepper
1/4 teaspoon fresh lemon juice
3 ounces salmon roe ( russanddaughters.com)
3 ounces black caviar ( russanddaughters.com)
24 Crostini

Steps:

  • Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
  • Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
  • Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

QUAIL EGGS WITH CAVIAR



Quail Eggs with Caviar image

This classic pairing makes a decadent hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 24

Number Of Ingredients 3

12 quail eggs
1 baguette, cut into 24 slices
8 ounces choupique or American black caviar

Steps:

  • Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
  • Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
  • Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
  • Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

QUAIL EGGS BENEDICT AND CAVIAR



Quail Eggs Benedict and Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield Makes 12 appetizers

Number Of Ingredients 11

1/4 cup distilled white vinegar
12 quail eggs
12 2-inch round croutons
Osetra Caviar
Hollandaise sauce (recipe follows)
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
dash of Tabasco sauce
salt
Freshly ground black pepper

Steps:

  • Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.
  • Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

STUFFED EGGS WITH CAVIAR



Stuffed Eggs with Caviar image

Categories     Egg     Game     Appetizer     Cocktail Party     Oscars     New Year's Eve     Winter     Engagement Party     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 5

12 quail eggs or 6 large eggs
1 1/2 teaspoons or 5 tablespoons mayonnaise
1 teaspoon or 1 tablespoon minced shallot
2 teaspoons minced fresh tarragon leaves
about 1.75 ounces caviar

Steps:

  • In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
  • Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
  • Just before serving top eggs with caviar.

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