Quail eggs with red and black caviar. Quail eggs stuffed with caviar. A wonderful appetizer for both children and adults. Step-by-step recipe for quail eggs stuffed with red caviar
Good afternoon dear friends! You don't know how to surprise your guests? Looking for unusual and complex dishes? Today we will learn how to amaze guests with simple old recipes, but we will cook in a new way. So, everyone has long known the snack “ stuffed eggs" She fell in love and took root on the tables of many housewives. We offer a new cooking option: eggs with red caviar. Quite unusual, right?
Healthy goodies
- quail eggs - 30 pcs.;
- hard cheese with creamy taste- 200 g;
- granular red caviar - 100 g;
- mayonnaise (preferably homemade);
- greenery;
- lettuce pepper;
- tomatoes (you can use small cherry tomatoes).
With red caviar they are distinguished by their originality and are quickly swept off the table.
1. Boil the eggs in slightly salted water. Cooking time takes up to five minutes in boiling water. Eggs have a special sweetish taste; if they are overcooked, they will lose this quality.
2. Cool in cold water, thanks to this they will be cleaned well and neatly.
3. Peel and cut into halves.
4. Separate the whites from the yolks, putting them in different containers.
5. Grate the cheese onto the yolks on a fine grater. Grind and add mayonnaise until smooth.
6. Prepare the whites.
7. Using a teaspoon, carefully scoop out the filling and fill the whites.
8. Open the jar of caviar and place it beautifully on top of the filling.
9. Decorate the appetizer itself with greens, and the dish with beautifully chopped tomatoes and peppers.
There should be no salt in this dish, as it can spoil the delicate taste.
Eggs with red caviar should be filled with cheese with a creamy taste; when mixed with the yolk, it will become tender.
To prepare this dish, it is best to take deep dishes and serve on a large, beautiful tray.
The contrast of the dish lies in the red caviar. It will not only serve as a decoration, but also as a flavor addition to the recipe.
The eggs will definitely win the hearts of even the most picky gourmets and will become the highlight of your table.
Eggs with red caviar
If you don't like quail eggs, then this will be a chic alternative.
- chicken eggs - 10-14 pcs.;
- champignon mushrooms - 150 g;
- onion - 1 pc.;
- spices;
- greenery;
- mayonnaise;
- Red caviar.
1. Boil eggs. Cooking time is seven minutes.
2. Cool under running water and peel.
3. Wash the mushrooms and finely chop them.
4. Peel the onion and chop.
5. Heat a frying pan with oil, add the onion and fry over medium heat until translucent. Add mushrooms, add salt and pepper. Cook for another 3-5 minutes, then pour half a glass of water into the pan and cover with a lid. Reduce heat to low.
6. After the liquid has evaporated, the mushrooms are ready.
7. Transfer the cooled roast into a bowl and beat with a blender.
8. Mix the mushroom mixture with the yolks adding a little mayonnaise.
9. Stuff the eggs using a teaspoon or small fork.
10. Place red caviar and a sprig of parsley or dill on top.
Our eggs with red caviar are ready. We can start tasting.
Conclusion
You can actually stuff eggs with whatever you want. This includes chopped liver with onions, sprats, and even ham. The dish can be stored for a maximum of two days, after which it is not suitable for consumption. Mayonnaise, as we said above, is best to take homemade, as it makes the filling more tender and airy. Eggs with red caviar will not only be a chic decoration for your New Year's table, but also the usual everyday feast. We recommend trying eggs in the “under a fur coat” style. To do this, make a sharp mixture with a blender and stuff it into the middle of the egg. This dish is much faster to prepare than a salad.
Stuffed eggs with red caviar are truly a delight in taste and color.
We wish you bon appetit and new culinary discoveries!
Quail eggs stuffed with caviar
Quail eggs are tender but tasty. They are stuffed in the same way as chicken ones, only it is a little more difficult to do due to their small size.
For 10 servings The following ingredients will be required:
- 5 eggs.
- Caviar. For each quail egg, 15-20 grams is enough.
- Mayonnaise and greens.
- Cucumber.
Cooking time - 10-12 minutes.
Recipe for stuffed quail eggs step by step:
- Wash the eggs thoroughly but gently with a brush, such as a toothbrush. Boil the eggs by placing them in boiling water for 5-7 minutes.
- At the end of cooking, place the pan with eggs under cold water to cool.
- Peel them and carefully cut them in half.
- Wash and chop the greens.
- Rub the previously set aside yolks. Add mayonnaise and herbs to them.
- To taste, add pepper and salt. Stir.
- Fill the eggs with the filling to form an even layer.
- Before serving, insert a piece of cucumber into the filling and arrange red caviar around it. Alternatively, place the filled eggs on cucumber slices.
The finished dish must be presented beautifully. Use lettuce leaves complemented with cherry tomatoes or small wild mushrooms.
Quail eggs stuffed with red caviar, second option
Quail eggs stuffed with red caviar
On 10 servings required:
- 5 quail eggs.
- 100 grams each hard cheese and caviar.
- 20-30 grams of cilantro and arugula each.
- Mayonnaise.
Cooking time 15 minutes.
Step-by-step recipe for quail eggs stuffed with red caviar:
- Boil the eggs. Cooking takes no more than 7 minutes. Peel the eggs. Divide them into two parts.
- Grind the reserved yolks, add grated cheese and chopped cilantro.
- Season the mixture with mayonnaise and stir.
- Place arugula on a serving plate.
- Stuff the eggs. Place red caviar on top of the filling and serve on arugula leaves.
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Today I will present you a very beautiful dish - an appetizer of quail eggs with caviar. Chicken eggs stuffed with caviar, the appetizer is delicious, easy to make and quite famous. But quail eggs stuffed with caviar and herbs have a number of advantages. Small eggs are more convenient to eat. In addition, with a small consumption, you can prepare quite a lot delicious snack. And they look very elegant, filled with bright, multi-colored filling! Look at the top photo, very beautiful.
It’s not a shame to put such an appetizer on any holiday table.
It is great for both children and adults. As a rule, men are the first to taste it when they have their first glass. This is exactly the taste that fits perfectly with forty-degree ones. In addition, this is the case when a ready-made appetizer can be prepared very quickly if guests unexpectedly arrive and there is simply no time to start something global. So whatever one may say, this is an ideal option from all sides!
Preparation
Let's take two dozen quail eggs, hard-boil them and peel them. Cut each one lengthwise, carefully so as not to damage the white, remove the yolk and place it in a small bowl. We fill the egg white halves and place them beautifully on a plate.
Mash the yolks with a fork, add finely chopped herbs, a teaspoon of mayonnaise, a pinch of salt, mix everything and roll into small balls with wet hands. Place the yolk balls on a plate where there are already quail eggs stuffed with caviar. It is best to make some shapes out of them, for example some kind of daisy. In general, this is rich soil for imagination.
The yolks also turn out very tasty. Oddly enough, children try them first and only then squirrels. But adults do exactly the opposite. At the same time, what's the difference? In any case, such a
Of course, this dish is especially tasty from natural black and red caviar, but if you want to make the appetizer cheaper, you can use artificial one.
The recipe remains the same. In this case, it may not be as tasty, but it will look just as impressive and appetizing. Don’t overdo it, you only need a little caviar for this appetizer, a 100-gram jar is enough for 60 – 80 eggs! I hope you enjoy this appetizer. Additionally, you can decorate it using sprigs of greenery. Dill, parsley, cilantro and basil will look great on a plate. Bon appetit!
Ingredients
- Quail eggs – 20 pieces;
- Caviar (black or red) – 40 grams;
- Mayonnaise – 1 teaspoon;
- Greens and salt to taste.
Deviled eggs are wonderful holiday snack, and caviar adds sophistication. I decided to prepare this dish for the festive Christmas table, but I used quail eggs rather than chicken eggs as the basis, since in decorative terms they look much more elegant. In addition, the set of ingredients, although small, is very nutritious.
First of all, hard-boil the quail eggs in well-salted water. For them, 8-10 minutes after boiling is enough. Once the eggs are cooked, they need to be cooled in cold water. Naturally, you need to clean them; in order to do this, quickly drain the water in which they cooled, cover the saucepan with a lid and shake the saucepan vigorously so that the shells are thoroughly broken. After this simple procedure, peeling eggs is much easier. It is better to start cleaning from the blunt side in a spiral; the lower part of the shell will almost come off by itself.
Cut the peeled eggs in half and carefully remove the yolks.
Grind the yolks in a separate bowl, and then add softened butter, mix well until smooth.
Fill each half of a quail egg with the resulting mass. To fill, you can use a pastry syringe or bag, or you can just do it with a table knife or spatula.
The finale of this action will be laying out on each stuffed half eggs a small amount of red caviar. To improve the taste, you can garnish this snack with a small piece of lemon or simply pour it over lemon juice. It is best to use Uzbek lemons with thin, almost orange skin - they are much tastier. If you want to be more exotic, you can decorate the appetizer with pieces of olives.
Serve the appetizer on a large platter, garnishing it with lemon slices and herbs. Bon appetit and happy holidays! :)
