Quail Eggs with Caviar

Executive Chef Matthew Maxwell of New York’s Hudson River Club offers several game-based hors d’oeuvres at his annual game dinners.

  • 8 quail eggs
  • 1/2 teaspoon white distilled vinegarv
  • 2 slices pumpernickel bread
  • 2-3 teaspoons sour cream or crème frâiche
  • 1-2 tablespoons Sevruga, Osetra or Beluga caviar or salmon roe
  • Fresh chives for garnish

Gently place eggs in a pot and pour in vinegar and enough cold water to cover. Bring to a boil over medium-high heat and cook for 3 to 4-minutes. Meanwhile, toast pumpernickel lightly and cut each slice in 8 triangular pieces. Remove eggs from pot, run under cold water and peel under running water. Cut in half lengthwise. Spoon a small dollop of sour cream or crème frâiche on each piece of pumpernickel, top with half an egg and a dollop of caviar or salmon roe. Garnish with fresh chives. Makes 16 hors d’oeuvres.

Published on June 23, 2010
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Dylan Garret

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