• 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

• 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

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!