Quail Eggs with Creme Fraiche and Caviar
This luxurious treat will be eaten with gusto at your wedding reception.
- Yield: Makes 2 dozen
Source: Martha Stewart Weddings, Winter 2007
- 5 thin slices Russian rye bread, crusts removed
- 4 cups vegetable oil
- Coarse salt
- 12 quail eggs
- 1/4 cup creme fraiche
- 2 tablespoons caviar
Using a rolling pin or a pasta maker, roll bread to 1/16 inch thick. Cut out rounds using a 1 3/4-inch cutter. Heat oil to 325 degrees in a heavy skillet over medium heat. Fry rounds, turning once, until firm and dark brown, about 2 minutes. Transfer to a baking sheet lined with paper towels, and sprinkle with salt. Let cool completely. Crackers can be stored in airtight containers at room temperature up to 3 days.
Prepare an ice-water bath; set aside. Place eggs in a saucepan just large enough to accommodate them in a single layer. Add enough water to cover eggs by 2 inches. Bring to a boil over medium-high heat. Remove pan from heat, and cover. Let stand 2 minutes. Using a slotted spoon, transfer eggs to ice-water bath, and let stand 5 minutes.
Pat eggs dry with paper towels. Peel eggs, and halve lengthwise. Top each cracker with 1/2 teaspoon creme fraiche. Place an egg half on creme fraiche. Top with a rounded 1/4 teaspoon caviar.