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Étoile's Deviled Quail Eggs with Caviar Recipe

Étoile's Deviled Quail Eggs with Caviar Recipe

This hors d'oeuvre is an eye-catching display of black caviar set on a miniature bed of onion-laced deviled egg. Popping a little egg into your mouth and washing it down with a glass of chilled sparkling wine makes a stunning equation on the palate.

You can find quail eggs in specialty-food shops. Peeling and preparing them is a task geared toward cooks with a gentle touch. — Jeff Morgan

Adapted from "Domain Chandon Cookbook" by Jeff Morgan.

Ingredients

  • 1 loaf brioche bread, cut into slices 1/4-inch/6 millimeters thick
  • 2 tablespoon minced shallot
  • 1 teaspoon fresh lemon juice
  • 20 quail eggs
  • 2 tablespoons crème fraîche
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1 ounce/30 grams imported or domestic caviar
  • 4 or 5 fresh chives, snipped into pieces about 1/2-inch/12-millimeters long

Directions

Preheat the oven to 350 degrees F/180 C/gas 4.

Using a 2-inch/5-inch centimeter cookie cutter or the rim of a narrow glass (such as a Champagne flute) of about that size in diameter, cut our rounds of bread from the brioche slices, avoiding the crusts. (You should be able to cut 2 or 3 rounds from each slice.) Using your finger and thumb, pinch a small indentation about 1/2-inch/12-millimeters in diameter into the center of each brioche round (these will hold the quail eggs). Place the rounds on a baking sheet/tray and bake until golden brown, 10 to 12 minutes. Remove from the oven and set aside.

In a medium bowl, toss together the shallot and lemon juice. Set aside.

Place the quail eggs in a medium saucepan and add cold water to cover by 2 inches/5 centimeters. Bring to a boil over high heat, then reduce the heat to medium-low and cook the eggs for 3 minutes to hard-boil. Remove from the heat, carefully pour off the hot water, and rinse the eggs with cold tap water. Let the eggs stand in cold water for 5 minutes.

Carefully crack the eggs and peel away their shells, starting at the wide bottom end of each egg. Once peeled, rinse each egg with cold water to remove any remaining small bits of shell. Set the eggs on paper towels/absorbent papers to dry. Using a sharp paring knife, cut each egg in half lengthwise. Remove the yolks with the tip of the paring knife or a very small spoon and place them in the bowl with the shallot and lemon juice mixture. Set the empty egg-white halves aside.

Add the crème fraîche, mustard, salt and pepper to taste to the yolks. Using a fork, mash the yolks until a thick paste forms and all the ingredients are well combined.

Using a very small spoon or the tipe of a dinner knife, fill the cavity of each egg-white half with the yolk mixture. If necessary, gently tamp the mixture down with your thumbs. Set each filled egg half in the cavity of a toasted brioche round.

Place a tiny dollop of caviar on top of each egg. Garnish each with a chive piece. If not serving immediately, cover with plastic wrap/cling film and refrigerate for up to 8 hours. Serve chilled or at room temperature.


Étoile's Deviled Quail Eggs with Caviar Recipe - Recipes

Carefully place the quail eggs in a saucepan and fill with enough water to cover the eggs. Bring to a boil. Once the water is boiling, remove from the heat and cover. Let sit for 4 minutes.

Drain the eggs and plunge into cold water. Once the eggs have cooled, tap the eggs gently to crack the shell and peal carefully.

Slice each egg in half and use a small fork or spoon to carefully remove the yolks.

Place the yolks in a small bowl, and add the crème fraîche and dijon mustard. Mix well.

Add salt and pepper to taste.

To fill the eggs, a pastry bag is very handy, but not necessary. We used the plastic bag method which works just fine. Spoon the filling into the bag and snip off a tiny bit of the corner. Fill each egg carefully with about a heaping teaspoon of filling.

Garnish with caviar, a snip of chive, and serve. Enjoy.

INGREDIENTS

10 quail eggs
3 tablespoons of crème fraîche
1 teaspoon of Dijon mustard
1 to 2 ounces of Siberian Sturgeon or White Sturgeon caviar
1 pastry bag or small plastic ziplock bag
Salt and pepper to taste


Deviled Quail Eggs with Caviar

Carefully place the quail eggs in a saucepan and fill with enough water to cover the eggs. Bring to a boil. Once the water is boiling, remove from the heat and cover. Let sit for 4 minutes.

Drain the eggs and plunge into cold water. Once the eggs have cooled, tap the eggs gently to crack the shell and peal carefully.

Slice each egg in half and use a small fork or spoon to carefully remove the yolks.

Place the yolks in a small bowl, and add the crème fraîche and dijon mustard. Mix well.

Add salt and pepper to taste.

To fill the eggs, a pastry bag is very handy, but not necessary. We used the plastic bag method which works just fine. Spoon the filling into the bag and snip off a tiny bit of the corner. Fill each egg carefully with about a heaping teaspoon of filling.

Garnish with caviar, a snip of chive, and serve. Enjoy.

INGREDIENTS

10 quail eggs
3 tablespoons of crème fraîche
1 teaspoon of Dijon mustard
1 to 2 ounces of Siberian Sturgeon or White Sturgeon caviar
1 pastry bag or small plastic ziplock bag
Salt and pepper to taste


Recipe Summary

  • 15 quail eggs
  • 4 teaspoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Coarse salt and freshly ground pepper
  • Dill sprigs, for serving (optional)

Cover eggs with 2 inches of water in a medium saucepan bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath let cool completely.

Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end gently scoop yolks into a bowl.

Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.


  • Bring a medium heavy-bottomed saucepan of generously salted water to a boil. Fill a large bowl halfway with ice water.
  • Carefully add the chicken eggs to the boiling water and cook until hard-cooked, about 11 minutes. Use a slotted spoon to transfer them to the ice bath to cool. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.
  • Once cooled, carefully peel the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use). Add the mayonnaise, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with caviar.
  • Transfer the deviled yolks to a pastry bag fitted with a small star tip and pipe the filling into the quail egg white halves. Top each with a scant amount of caviar and transfer to a platter before serving.

Make Ahead Tips

The eggs can be made up to 1 hour ahead of time, covered loosely with plastic wrap, and refrigerated. Serve cold.


Related Video

These were a big hit as an appetizer for a dinner party! They disappeared! I added a bit of dill pickle juice and sprinkled them with cayenne which added a bit of a flavor and color kick which everyone liked. After I cooked and cooled them, I put them back into the pot, put the lid on and shook them rather roughly in the pot. It made them very easy to peel! I cooled them down again after peeling and found they had more "structure" for the assembly part.

haven't tried it yet - but gave 4 forks not to ruin the rating. How many days in advance could I boil the eggs and not peel them - thanks

Takes time and patients, but a must try! I added paprika before the chives and it made the eggs that much better.

I saw my grocery story carried quail eggs, and I was intrigued so I bought some. They really do taste just like chicken eggs, only they're much tinier and kind of cute! I made a mistake in this recipe and added 1 tablespoon instead of a teaspoon of mayo (opps!), but it still turned out all right. Good recipe overall!

I could only find canned quail eggs, but that said, they were wonderful, they flew off the plate. Easy to make, especially with pre-cooked canned quail eggs.


Recipe Summary

  • 2 quarts water
  • 6 farm-fresh pasture-raised eggs
  • 2 tablespoons Duke&rsquos mayonnaise
  • 1 tablespoon liquid from jarred pimiento-stuffed green olives
  • 2 teaspoons Dijon mustard
  • 1 (30-gram) tin University of Georgia farm-raised Siberian sturgeon caviar (can be purchased from inlandseafood.com)
  • 4 pimiento-stuffed green olives, thinly sliced (optional)

Bring 2 quarts water to a boil in a medium saucepan. Carefully add eggs to boiling water boil 12 minutes. Remove eggs, and place in ice water to cool completely, about 15 minutes. Once completely cool, peel the eggs, and rinse under cold running water. Pat eggs dry.

Slice eggs in half lengthwise, and remove yolks. Using a plastic dough scraper, push the yolks through a fine wire-mesh strainer into a small bowl. Using a fork, stir in mayonnaise, olive liquid, and Dijon mustard until smooth. Place mixture in a piping bag, and pipe evenly into egg white halves. Garnish each with a small dollop of caviar and if desired, sliced olives.


Deviled Quail Eggs

Quail eggs taste just like chicken eggs. They make great bite-sized appetizers!

Ingredients

  • 24 whole Quail Eggs
  • ½ cups Vinegar
  • ¼ cups (Real) Mayonnaise
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon White Or Apple Cider Vinegar
  • 1 teaspoon Sugar
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 dash Paprika, For Garnish
  • 2 Tablespoons Fresh Chopped Parsley, For Garnish

Preparation

Carefully place eggs in a pot and add vinegar and fill with water to just cover eggs. (Quail egg shells and membranes are much tougher than chicken eggs. Vinegar helps soften the membranes to make for easier peeling). Once the liquid just starts to boil, start timing for 5 minutes. When time is up, strain off hot water and cover with cold water and ice to cool completely. Begin peeling by cracking and rolling on the countertop to crack all over. Peel, rinse and dry on paper towels.

Now, cut each egg in half and pop out yolks into a small bowl. Place whites on a serving platter. Combine remaining ingredients with the yolks mix and mash with a fork until creamy. Scoop yolk mixture into a Ziploc bag and cut a small piece of the bag’s corner off. Pipe yolk filling into each white. Sprinkle lightly with paprika and fresh parsley.

I like classic deviled eggs, so I used that style of recipe here. You may subsitute your favorite devilish filling!


Deviled Quail Egg Recipe

Serving Size: 2 Dozen or 24 Pieces

Our Executive chef devised this recipe which takes inspiration from both nature (we sure do love our migratory birds) and Middle Eastern cuisine which makes use of crunchy strand-like phyllo dough known as kataifi (pronounced ka-ta-ee-fee). Here, we use quail eggs from Ashbourne Farms to make mini-deviled eggs which we place into a crunchy phyllo nest and top with caviar.

Special equipment: Pastry bag with a star tip

Ingredients
12 quail eggs rinsed in cold water
1 large organic chicken egg
1 Tablespoon Duke’s Mayonnaise
1 teaspoon Dijon mustard
Fine sea salt to taste
Dash or two of Louisiana hot sauce
1 ounce Kentucky Paddlefish or Sevruga caviar
8 small cut chives

To make the eggs
Make an ice water bath and set aside. Place quail eggs and chicken egg into a medium saucepan and bring to a gentle boil. After 2 1/2 minutes, remove quail eggs and plunge directly into the water bath. Continue to boil the chicken egg for 6 more minutes, then move to ice bath. Cool eggs for 6-8 minutes. Peel eggs under cold water then cut in half lengthwise. Carefully remove yolks and place in food processor with mayonnaise and Dijon mustard. Process until completely smooth. Add salt and hot sauce to desired taste. Transfer the mixture to a small pastry bag with a small star tip. Pipe into whites, top with caviar and finish with chives.

For the nest
1 (1 lb) box Kataifi Phyllo, thawed
8 oz melted butter

To make the nest
Heat oven to 350
Unfold the thawed phyllo threads across a cutting board and cover with damp a paper towel. Pull a bunch of the threads, about a 1/2-inch wide, away from the pile. It is important to remove broken threads, or the nest will look sloppy.

Brush threads with melted butter. Place your index fingertip down on the work surface. Spin the small bunch of threads around your finger to make the nest shape. When the nest size is to your liking, cut off the excess and tuck your cut end under the nest. It takes a few tries to get the hang of shaping these, so don’t get discouraged. The one-pound box of Kataifi will make a lot of nests so just keep going until you get the hang of it. Move nests to a baking sheet lined with parchment. Repeat this process until you have 24 nests. Feel free to make extra to accommodate for breakage. Freeze remaining kataifi.

Bake nests in preheated oven until golden brown, about 10-15 minutes. Let cool.

Place egg on the cooled nest, top with caviar, and serve. Nests can be made ahead and stored airtight for 2 days.


Low Carb Deviled Quail Eggs

Low Carb Deviled Quail Eggs are a great choice as an appetizer all year round. Partly because they’re absolutely delicious and are very easy to make. What makes people obsessed with healthy-eating shy away from them is the high amount of fats and carbs. Luckily for all of us, deviled eggs are very versatile. This is why we want to share with you this recipe.

This particular Low Carb Deviled Quail Eggs recipe is a wonderful and healthy appetizer. It’s also keto-friendly. While the classic version of this recipe calls for mayonnaise, we won’t use it. Classic deviled eggs are an actual caloric bomb. So, if you’re on a diet, the classic version of the recipe will completely sabotage your efforts. Therefore, we took the freedom to make a few adjustments here and there. This way, you can continue to lose weight and respect the keto diet.

Consider replacing mayonnaise with low-fat sour cream or Greek yogurt instead. Of course, these alone won’t replace the flavor contribution of mayonnaise. Which is why we’ll have to add mustard or lemon juice. If you’re not a fan of these you can replace them with vinegar or even pickle juice. These will give your deviled quail eggs that classic tang.

Ingredients

  • 22 quail eggs
  • 1/4 cup Greek yogurt or low-fat sour cream
  • 1 tsp Dijon mustard or lemon juice
  • pinch of pepper
  • pinch of salt
  • paprika, chives, and parsley to garnish

How To Prepare This Low Carb Deviled Quail Eggs Recipe

1. Place all the quail eggs in a large pot. Fill it with water. Make sure there is enough water in the pot so that the eggs are fully submerged. Then, on medium-high heat, bring it to a boil. We advise you to keep the pot covered. This way, the water will boil faster.

TIP: Add a pinch of salt in the water before you turn on the heat. This will make peeling the eggs later much easier.

2. As soon as the water starts boiling, turn off the heat. Do not take the eggs out. Instead, let them sit in the water for about 10 minutes. This way they will still cook.

3. After 10 minutes, drain the water and let the eggs cool down. Next, start peeling. After that, cut the quail eggs in two, lengthwise. Carefully remove the yolks, making sure not to damage the egg whites. Scoop out the yolks and put them in a medium-sized bowl. Mix the yolks with the rest of the ingredients until you get a smooth paste.

4. Next, fill up each egg white with the paste. Again, since quail eggs are so small and fragile, make sure to handle them with care. If you break the egg whites, your deviled eggs won’t look as good. After that, garnish with the rest of the ingredients.

Of course, if you are intolerant to chives, you can replace them with something else. What’s great about this recipe is its versatility. Playing around with a couple of ingredients won’t ruin the recipe. On the contrary, it allows you to customize it. For an extra touch of sophistication, in case the event calls for it, you can garnish it with smoked salmon, for example. Or, you could sprinkle a little broccoli on top instead. The choice is yours.

So there you have it, a delicious keto diet without mayonnaise and extra carbs. What’s more, it tastes just as delicious as the classic recipe! This recipe is a wonderful alternative if you want to respect the keto diet while indulging in tasty food! Don’t forget to share this Low Carb Deviled Quail Eggs recipe with your friends!


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