'Buttonhole' quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.
Other recipes of the same category
StartersAmuses-bouches (small appetisers)
 | |
| Dauphinoise potatoes with Serano ham | |
For 6 canapés, you will need:
Nutritional information:
Whole recipe
Calories
1307
65%
Proteins
69g
27%
Carbohydrates
90g
8%
Fats
75g
11%
Per 100 g
Calories
266
13%
Proteins
14g
5%
Carbohydrates
18g
2%
Fats
15g
2%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 56 min.
Cooking : 3 min.
Start to finish : 59 min.
Cooking : 3 min.
Start to finish : 59 min.
Preservation : Just a few minutes.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
Step by step recipe:
1 Cut 3 slices bread into rectangles about 5cm x 2.5cm (2 x 1 inches). Cut 3 slices smoked ham to the same size. |  |
2 Butter both sides of the bread. |  |
3 Crack open the 18 quails egg and separate the yolks from the whites. Note: The action needed to crack quail's eggs is not easy to describe; you might like to watch this short demonstration video. | |
4 |  |
5 When the whites are cooked, salt and tip onto a chopping board, and cut out rectangles the same size as the pieces of bread. Cut 3 circles of 1 cm (0.5 inch) diameter out of each rectangle. For this it is best to use the nozzle of a forcing bag of the right size. |  |
6 In the same pan, fry the ham for 1 minute on each side. |  |
7 Then fry the slices of bread until golden brown on each side. |  |
8 Turn down the heat under the pan. Arrange a slice of ham on each piece of bread, then a rectangle of egg white. Salt and pepper lightly. |  |
9 Finish by placing an egg yolk in each hollow. This is the tricky moment in the recipe. You need to do this gently so as not to break the egg yolks. Leave like this on low heat for about 5 minutes to warm the yolks through, but they should not cook. |  |
Remarks:
Everything can be prepared in advance, only the yolks need to be added at the last minute.You can add a little surprise flavour in the hollow of the whites under the yolks, something strong like a drop of wasabi, a few drops of vinegar, or whatever you can think of.
Source:
Home madeLast modified on: June 26th 2011
You might also like:
Nota: Rollover photos with your mouse to see recipe title.
Follow this recipe
If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
Quick access to cooking-ez.com
Recipes: My EZ Cooking: | Know How: All about this site: | Do-it-yourself: Miscellanous: Contacts: |
Most wanted: Cookies - Dublin fruit scones - Crêpes Suzette - Spaghetti with smoked salmon - Nanou's chocolate cake - Houmous
Post a comment or question:
Back to top of page