Sunday, February 20, 2011

Quail Eggs: Change of Plan

During my amuse bouche menu planning, I had grand plans to make Oeufs Mimosa (Deviled Quail Eggs). 

So I located the eggs at a local Asian market and boiled them, thinking that I would whip out the eggs and make them on the spot during the party. 

Well, let's just say that I had more going on that I anticipated in getting all the food out of the kitchen and onto the table.  I ended up having two friends peel the eggs and served them simply with a roll in pink Himalaya salt. 

Delicious, one-bite, but definitely not what I had planned.  Still, I think I would serve them again exactly the same way!

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