Devilled Quail Egg with Crab
Created by online cookery school, The Devilled Egg
Devilled eggs are a traditional American buffet dish, usually made using hen eggs, but we’ve instead opted for quail eggs to add a neat twist on an old classic to transform it into a wonderful, modern canapé. For extra flavour and vivid colour, we are using quail eggs which have been pickled in beetroot juice.
What you’ll need
12 Foraging Free quail eggs, cut in half horizontally, with yolks removed
2 tbsp of crème fraiche
60g of white crab meat
½ tsp of Dijon mustard
1 tsp of chopped chives
Let’s get cooking
To hard boil the quail eggs, firstly make sure the eggs are at room temperature to ensure they don’t crack in hot water.
Bring a pan of water to the boil and lower the eggs in all at once with a slotted spoon.
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water and leave them to stand for a couple of minutes, but don’t let them cool down completely.
Gently tap or roll the eggs on your work surface to crack the shall all over and begin peeling from the bottom.
Try and get under the membrane between the shell and the white, as this will make them easier to peel.
Rinse in water and they are ready to go.
Combine all the ingredients in a large bowl, except the egg whites and caviar, and season with salt and pepper to taste.
Place a small amount inside each egg white, topped with the caviar and chopped chives.
For more recipes and tutorials, please visit www.thedevilledegg.com
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