Submitted by: Bob Randolph,
- Twenty Quail Eggs
- Two Shallots Finely Chopped
- Seven Ounces Kelley’s Katch Paddlefish Caviar
- Toast Points
- Vintage Champagne
- Fill a three-quart saucepan with two quarts of water and bring to a boil
- Right before the water reaches boiling point carefully drop the eggs in with a spider strainer and boil for two and one-half minutes. Remove and cool in an ice bath.
- Place cooled eggs into a large wide-mouthed jar and cover with distilled white vinegar.
After eight to ten hours the calcium shell will have dissolved, leaving the soft membrane.
Rinse the eggs with water in a colander and peel.
- Prepare the toast points, halve the eggs, and open the Kelley’s Katch Paddlefish Caviar
- Place the toast points on a serving plate, place the halved quail eggs on a serving platter,
sprinkle finely chopped shallots over the quail eggs and smear each egg with one
teaspoon of caviar.
- Open the cold Champagne and pour it into the serving flutes.
- Serve immediately.