Servings: four to six as an hors d'oeuvre
This hors d’oeuvre, excerpted from the Chanterelle cookbook, is an elegant take on an American classic. Don’t worry: You don’t have to peel enough tiny quail eggs to make the filling, which uses larger chicken eggs. You can find quail eggs at some gourmet markets or order them from D’Artagnan.
This recipe is excerpted from Chanterelle.
Make Ahead Tips
The eggs can be made up to 1 hour ahead of time, covered loosely with plastic wrap, and refrigerated. Serve cold.
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The cooking time was not enough to make the quail eggs hard boiled. They were soft boiled and I wasn't able to make deviled eggs. They tasted fine as soft cooked eggs but that wasn't the recipe. I read in another recipe to cook them for 4 minutes, which I think is the appropriate time. This was really disappointing - I used all my quail eggs that had come right off a farm.
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