28 January, 2016
Quail Eggs and CaviarPosted in : New Years Eve on by : Christine
These little one bite wonders are my favorite way to eat caviar other than with just a pearl spoon and a sip of champagne. For a great article on cooking quail eggs check this one out: Perfect Quail Eggs
I love New Years Eve and we celebrate every year by eating several courses of expensive, decadent food and drinking a few bottles of wonderful champagne to wash it down. This is cheaper and safer than going out and a lot more fun. I love exploring new menus every year for the ingredients we traditionally use like lobster but I try to add a few new ones as well. Its the time of year we really splurge!
- 6 each Quail Eggs
- 1 oz Caviar Sturgeon (Not Tobiko or Salmon roe)
- 1 tsp Creme Fraiche Can use good quality sour cream or Greek yogurt
- 1 bottle Champagne Optional but recommended
Let's Do It!
- Gently add quail eggs to boiling water and boil for 3 1/2 to 4 minutes. Remove and submerge in cold water to stop cooking. Let cool at least 15 - 20 minutes then carefully peel these delicate little babies, slice in half lengthwise and remove yolks to a small bowl. Mash yolks with the creme fraiche and return to whites. Top with the caviar, pour a glass of champagne and enjoy!
- Use a small pot for this as they are small eggs. 🙂 I place the eggs in a spider and lower the whole thing into the pot to boil as this makes them easy to remove and limits the amount they roll around the pan.
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