Appetizers, eggs, quail eggs with olive puree 1 OLYMPUS DIGITAL CAMERA

12 quail eggs, plus additional for garnish if desired

¼ cup tapenade or olivada, either homemade or commercially bottled, for topping the eggs

24 drained bottled capers, patted dry

thyme branches for lining the platter, plus 24 sprigs for garnish, if desired



1.In a saucepan cover the eggs with cold water, bring the water up just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled.

2. Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs. Garnish the egg halves with thyme sprigs.


from The Best of Gourmet, 1993

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s