A lovely canapé idea especially when coupled with caviar; also impressive at your next brunch.
Yield 12
Mis en Place
12 Quail Eggs
4 Tsp Mayonnaise
½ Tsp Dijon Mustard
1 Tsp Fresh Lemon Juice
Salt
Pepper
Smoked Paprika
Fleur de Sel
Optional:
Chives
Caviar
Dill Sprigs
Method
Step 1
Place eggs in a small saucepan and cover with water. Bring to a boil.
Remove from heat, cover and let stand for 2 minutes.
Step 2
Transfer eggs to an ice bath and let cool.
Step 3
Peel eggs and trim pointy ends of the egg flat, so they stand upright.
Trim 1/4 of each egg from the rounded end and gently scoop yolks into a bowl.
Step 4
Mash yolks and combine with mayonnaise, Dijon mustard, and lemon juice until smooth.
Season with salt, pepper and smoked paprika.
Step 5
Fit a piping bag with a open start piping tip (open-star) and fill with egg mixture.
Pipe into each egg white shell.
Sprinkle with fleur de sel and your favourite accompaniment, I love a little spoon of caviar and chopped chives.
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