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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.