Quail Eggs With Mayonnaise Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
SOURCE: AUSTRALIAN VOGUE WI
QUAIL EGGS
Allow 4 to 6 quail eggs per person,
MAYONNAISE
8 each: Egg yolks,
1 tbsp: French mustard,
1 tsp: Salt,
1/2 tsp: Pepper,
1 liter: Olive oil,
Juice of 2 lemons,
A little boiling water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp