by aargersi
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quail eggs
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creme fraiche
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prepared filo cups
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lemon zest / lemon juice
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minced chives
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red and black caviar
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Boil the quail eggs - just bring them to a boil in salted vinegared water, then turn the heat OFF and let them rest for for a few minutes..
Ask the hotline about this step!Crisp the filo cups in a 350 degree oven for 5 minutes.
Ask the hotline about this step!Peel the quail eggs - this is a little bit of a labor of love because they are teeny, but the shell and that skin stuff inside the shell are thicker than chicken eggs so it is not as bad as you think. If you mangle a couple along the way don't worry - save the yolk for filling!
Ask the hotline about this step!Cut the eggs in half, and mash the yolks with a dab of creme fraiche, some lemon zest and a little squeeze of lemon juice. It should be rather lemony, as it will soon have some salty caviar on top.
Ask the hotline about this step!Fill each egg half with yolk mixture - I use an espresso spoon to do this.
Ask the hotline about this step!Mix together some creme fraiche, lemon zest and juice, and minced chives. Put a dollop of this in each filo cup.
Ask the hotline about this step!Alternating black and red, put a dab of caviar on each cup and egg. Arrange them on a plate and I like to garnish with additional lemon zest and chives. You can eat them right away or they will hold in the fridge for an hour or so.
Ask the hotline about this step!Eat them all, they don't make particularly good leftovers :-)
Ask the hotline about this step!I love one-bite goodies, such as these!
OH....soooo cute! Love these!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Gorgeous! And I love that you're generous with the caviar.