Whisky Caviar Quail Eggs
Whisky Caviar Quail Eggs, a recipe:
I needed to create an amuse-bouche for Christmas. I really, really wanted to do something with whisky.
And, as I happened to run into some caviar on a shopping trip, I wanted to match it with the whisky.
Ingredients:
Quail eggs (My pack contained a dozen. I used 6.)
Caviar
A Teaspoon of whisky. I did not want to interrupt with both the caviar and the quail eggs, so it needed to be a smooth Speysider that is full in flavor, but not that dominant. So I used the Benriach Original 10
Tools:
A plastic or wooden spoon for the caviar.
Pan to boil the eggs
Instructions
Boil the quail eggs for 3 minutes max. (Add some salt to the boiling water.)
Cool the eggs and peel them
Cut the eggs in two and scoop out the yolk
Put all the yiolk into a bowl, add 1-1,5 teaspoons of whisky and mash it a bit into a pulp
Re-fill the eggs with the pulp you just made
Put a little Caviar on top
My result
Since not everyone loves my enthousiastic cooking with whisky, I did a 50/50.
Half of the eggs got the whisky pulp, the other half was just quaill egg plus caviar.
This led to a position of comparison. And for once, the whisky fans won.
Everybody trying the eggs claimed the whisky added an extra layer of flavour to this mouth pleaser. It is a beautiful combination of flavours and a perfect amuse for a nice dinner. Or, if you are willing to create a lot of the and get a lot of caviar, a fancy snack for a fancy party!
