Title: Quail Eggs with Mayonnaise
Categories: Appetizer Eggs
Yield: 10 Servings
| SOURCE: AUSTRALIAN VOGUE WI |
| QUAIL EGGS |
| | | Allow 4 to 6 quail eggs per person |
| MAYONNAISE |
| 8 | | Egg yolks |
| 1 | tb | French mustard |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | l | Olive oil |
| | | Juice of 2 lemons |
| | | A little boiling water |
To prepare eggs: put eggs in a large saucepan and slowly bring to the boil.
Simmer for 5 minutes. Drain and stand under cold running water to cool.
Drain well. To make mayonnaise: put egg yolks in small bowl and beat well.
Add mustard and seasonings and 1/2 teaspoon of oil. Beat again. Still
beating, add oil, drop by drop, until the mayonnaise becomes thick and
creamy. Then add oil 1 tablespoon at a time, beating well between each
addition. Add lemon juice and pour in 1 tablespoon of boiling water,
continuing to beat well. Adjust seasonings. Store in airtight container in
refrigerator. Serve eggs in their shells. Each guest removes the shells and
dips eggs in mayonnaise to eat. Jocelyn Van Heyst. Bon-Appetit, Exec.Chef.
Magnus Johansson