The Caviar on Quail Eggs recipe is an easy gourmet appetizer, one of those appetizers that is elegant in its sheer simplicity. Both easy and impressive.
The caviar you use for this recipe does not need to be expensive; inexpensive caviar is commonly more salty but the saltiness of the caviar carries the blandness of the eggs.
You can find quail
eggs online or locally at most gourmet food stores, sometimes Amazon, and
almost always at Asian markets.
Pictured: Hard-cooked quail eggs with salmon caviar and a chive garnish. (You can use more caviar than that if you wish.)
12 quail eggs
2 ounces caviar, your choice
Fill a medium saucepan half full of salted water and bring to a boil. Gently place the quail eggs in the pan and boil for 3 or 4 minutes.
Drain the eggs and run cold water over them to cool. Peel the eggs and slice them lengthwise. Transfer them to a serving platter and top with a heaping 1/4 teaspoon of caviar.
Makes 24 gourmet appetizers.
Leftover Quail Eggs?
Did you get that "4 flats of 18 quail eggs" deal? Good for you, because anything you can do with chicken eggs you can do with quail eggs, but with more protein and B vitamins. They taste almost the same, though. Fried, scrambled, poached, hard-boiled, deviled, baked, pickled, it's all good. And they add a rich quality, for lack of a better term, to cakes and pancakes.
Quail eggs are much smaller than chicken eggs, though. It takes 4 or 5 quail eggs to equal the volume of a large chicken egg. But the "totally worth it" moment comes when you serve tiny little fried or deviled quail eggs to kids. They get a monstrous kick out of them.Back to Appetizers