Deviled Quail Eggs with Caviar
Instructions 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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caviar.com.
Cooking tools:
- Piping bag
- Zip-top bag
- Saucepan
- Stove
- Colander
- Mixing bowl
- Fork
- Spoon
- Kitchen shears
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
- pepper
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