Quail eggs are heavenly, and our local fruit shop seems to have a regular supply. I like them just-hard boiled with salt flakes and a glass of Pino Grigio (see previous post). This is a more fussy way to eat them, but is quite simple to put together and looks impressive. The saltiness of the caviar is a perfect partner for the delicate creamy eggs.
Soft boil the quail eggs is boiling water for 2 1/2 minutes, refresh under cold water and gently peel. Using a small piping bag with a small nozzle, pipe a small dollop of Crème fraiche into each pastry shell. Halve each egg lengthways and rest it on the Crème fraiche, top with a dollop of caviar (I used the handle of a teaspoon to do this) and serve.