Quail Eggs With Caviar Recipes

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EGGS WITH CAVIAR



Eggs with Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 hard boiled eggs split longways
2 tablespoons sour cream
2 tablespoons chopped chives
1 tablespoon capers
2 tablespoons beluga caviar
2 bunches watercress

Steps:

  • Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

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.

DEVILED EGGS WITH CAVIAR



Deviled Eggs with Caviar image

Provided by Patricia Heaton

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

8 large eggs
3 tablespoons mayonnaise
1 tablespoon creme fraiche or sour cream, plus more for topping
1 teaspoon Dijon mustard
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
4 tablespoons orange tobiko (flying fish roe) or other caviar (about 1/4 ounce)
Sixteen 1/2-inch-long pieces fresh chive

Steps:

  • Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
  • Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
  • Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

CAVIAR STUFFED EGGS



Caviar Stuffed Eggs image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 20 stuffed eggs

Number Of Ingredients 10

10 large eggs
2 tablespoons white vinegar
3/4 cup mayonnaise
1 teaspoon anchovy paste
1/4 teaspoon powdered mustard
1/4 teaspoon white pepper
1 small jar black lumpfish caviar
1 small jar red lumpfish caviar
Fresh dill, for garnish
Mixed salad greens, for serving

Steps:

  • Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additional 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off.
  • Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens.

DEVILED QUAIL EGGS



Deviled Quail Eggs image

Provided by Sheila Lukins

Categories     Egg     Cocktail Party     Picnic     Low Fat     Vegetarian     Quick & Easy     Low Cal     Oscars     Kentucky Derby     Mayonnaise     Fall     Spring     Poker/Game Night     Shower     Boil     Parade

Yield Makes 12

Number Of Ingredients 6

6 quail eggs
1 teaspoons mayonnaise
1/4 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives

Steps:

  • 1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
  • 2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives and arrange on a decorative cocktail tray.

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 25m

Number Of Ingredients 8

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

Steps:

  • Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
  • Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
  • Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
  • Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Nutrition Facts : Calories 108 g, Fat 8 g, Protein 6 g

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