Quail eggs with mustard sauce

Quail eggs with mustard sauce: The perfect appetizer for any occasion

Preparation time: 10 minutes
Cooking time: 10 minutes
Total: 20 minutes
Number of servings: 4 (4 servings of 4 eggs each)

If you're looking for a quick, savory appetizer with personality, quail eggs with mustard sauce are exactly what you need! This recipe, originally from a cookbook with quick and tasty recipes, has been lovingly adapted by me, reminding me of the years when I discovered the secrets of cooking, freshly married and eager to impress.

Ingredients needed:

- 16 quail eggs
- 30 g butter
- 30 g flour
- 250 ml broth or water
- 250 g cooking cream
- 2 tablespoons Dijon mustard
- Iodized salt
- Freshly ground white pepper

Nutritional benefits:

Quail eggs are an excellent source of protein, vitamins (A, B12, D), and minerals (iron, phosphorus, zinc). They are also lower in calories compared to chicken eggs, making them a wonderful choice for a light appetizer. Additionally, the mustard sauce adds a note of flavor and complexity, turning this dish into a true delicacy.

Preparation steps:

1. Boiling the quail eggs:
Start by placing the quail eggs in a small pot, covering them with cold water. Add a teaspoon of salt and bring the water to a boil. Once the water starts to boil, reduce the heat and let the eggs simmer for about 5 minutes. This time will ensure a soft and creamy yolk, perfect for combining with the sauce.

2. Preparing the mustard sauce:
In a medium pan, melt the butter over low heat. Once melted, add the flour and stir vigorously for 1-2 minutes until the mixture turns slightly golden. This is the base of our sauce, called "roux."

3. Adding the liquids:
Once the roux is ready, gradually add the broth or water, stirring continuously to avoid lumps. Bring the sauce to a smooth consistency, then add the cooking cream. Let the sauce simmer over low heat, stirring constantly, for about 5 minutes until it becomes creamy.

4. Seasoning the sauce:
Once the sauce is ready, season it with salt, freshly ground white pepper, and the two tablespoons of Dijon mustard. Mix well to combine the flavors.

5. Assembling the dish:
After the eggs have boiled, drain them and rinse under cold running water to stop the cooking process. Carefully peel the eggs, then place them on a platter or plate, on a generous bed of mustard sauce.

6. Serving:
This appetizer is served warm but can also be enjoyed cold, making it versatile for various occasions. Garnish with a little freshly ground white pepper on top for an elegant appearance.

Variations and useful tips:

- Replacing quail eggs: If you can’t find quail eggs, you can use chicken eggs, but reduce the quantity to 4 large eggs. The boiling time will be about 10-12 minutes for chicken eggs.

- Alternative sauces: If you want to experiment, try adding a pinch of turmeric or a bit of Worcestershire sauce to the mustard sauce for a unique flavor note.

- Serving with drinks: This dish pairs wonderfully with a dry white wine or a garden beer, which helps balance the rich flavors of the sauce.

Frequently asked questions:

1. Can I use quail eggs if I am allergic to chicken eggs?
Yes, quail eggs are often better tolerated by allergic individuals, but it is always recommended to consult a doctor.

2. Can I prepare the sauce in advance?
Yes, the sauce can be prepared a few hours ahead and stored in the refrigerator. Reheat it over low heat, adding a little water to thin it out if necessary.

3. How can I customize this appetizer?
Add some chopped fresh herbs, such as dill or parsley, to the sauce for extra flavor.

This quail egg recipe with mustard sauce is not just a delicious appetizer, but also a precious memory from my life. Whether you prepare it for a special occasion or a casual dinner, it will surely bring a smile to the faces of your loved ones. Enjoy this delicacy with passion and joy!