Quail Eggs Benedict And Caviar Recipes

Steps:

• Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
• Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
• Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

Steps:

• Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
• Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
• Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
• Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

Steps:

• For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer.
• In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.
• Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much.
• Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place.
• Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels.
• Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar.
• Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.

Steps:

• Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

Steps:

• For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving.
• For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
• PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

Steps:

• In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
• Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
• Just before serving top eggs with caviar.

Steps:

• Gently whip the eggs with a fork.
• Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
• Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.