Amuse-Bouche: The Quail Egg
I want to serve something a little whimsical this Easter. But, as I mentioned in the last post, we have certain menu items that are tradition. So to change things up, when I call my family to the table this year, I am going to start with an Amuse-Bouche.
Amuse-Bouche (loosely translated) means “the chef’s surprise”. If you were served this in a restaurant, it would not be an item listed on the menu. The Amuse-Bouche is a bite sized hors d’oeuvre, provided as a gift from the chef, and it is meant to prepare you for the meal to come. It also, in my opinion, gives you an idea of the chef’s culinary point of view.
What’s my point of view? Creating food that will provide my family with a lifetime of great memories, and that is what makes this the perfect addition to our table. My girls absolutely love quail eggs. I started buying them at Whole Foods, and since the first time I served them, they just could not get enough. My youngest thinks they are so cute, she likes to walk around holding them in the palm of her hand, as if she expects them to hatch. This year, the kids even want to dye little quail eggs for the Easter Bunny to find.
In the picture above you see that I have placed the eggs in a baby nest. As adorable as this picture is, the real thing is even better. I know that these little jewels will bring a smile to everyone’s face. The recipe is so simple, that there really is no recipe (but I will give it to you anyway). Every time I make a deviled egg of any type people ask me for my secret. The secret is…don’t mess with them. The best deviled egg to me, is the simplest.
Deviled Quail Eggs
- 8 Quail Eggs
- 2 Teaspoons Mayonnaise
- Salt and pepper
- Chives for garnish
To Boil the Quail Eggs
Bring a small pan of water to a boil.
Gently drop the quail eggs in the boiling water and cook for exactly 2 minutes.
Remove the quail eggs from the water with a slotted spoon and let them cool completely.
Once cooled, gently peel off the shell and split each egg in half lengthwise.
To Assemble the Deviled Eggs
With a butter knife, carefully remove the yolk of each egg to a bowl.
Mix the mayonnaise and yolks together with a fork.
Using a pastry bag, pipe the filling back into the egg halves.
Garnish with chopped chive.
To Serve the Eggs as an Amuse-Bouche
When ready to serve the eggs, line each nest with shredded raffia. Sit two egg halves on the raffia, and place the entire nest on a plate. Repeat these steps for each guest you are serving.
The Elegant Occasion Note: These eggs can be prepared 24 hours in advance, and stored in the refrigerator well-covered.
The Elegant Occasion Wine Pairing: Champagne