Quail egg pate
1 serving
10 minutes
Quail egg pâté is an unusual and refined dish of author cuisine that combines the tenderness of eggs with spicy Eastern notes. Quail eggs, with their soft creamy flavor, are complemented by hummus that adds a light nutty texture and mayonnaise for airiness. The sharpness of black pepper and chili awakens the appetite, creating a harmony of flavors. The origins of such pâté can be traced to culinary experiments where traditional ingredients merge with modern gastronomic trends. It is perfect for serving as an appetizer—spread on crispy toasts or fresh baguette garnished with herbs. This pâté makes an excellent addition to a morning breakfast or light dinner, offering rich, intense flavor and elegance in every bite.
1
Boil quail eggs hard.
- Quail egg: 18 pieces
2
Then cool in cold water.
3
Clean the eggs and place them in a deep container.
- Quail egg: 18 pieces
4
Mash the eggs with a fork.
- Quail egg: 18 pieces
5
To salt.
- Sea salt: to taste
6
Season with black pepper.
- Ground black pepper: to taste
7
Add chili pepper. Stir.
- Chili powder: 0.5 teaspoon
8
Add mayonnaise.
- Mayonnaise: 1 tablespoon
9
Then add the hummus.
- Hummus: 1.5 tablespoon
10
Mix thoroughly.
11
Transfer to a convenient container, garnish with a green leaf, and serve.
- Fresh herbs: to taste
