Best Eggs Benedict With Quail Eggs And Spiced Biscuits Lemongrass Crab Fennel Salad Recipes

Eggs

Provided by Ming Tsai

Categories dessert

Yield 4 servings

Number Of Ingredients 22

12 each quail eggs
1 tablespoon rice wine vinegar
Water
2 3/4 cup bread flour
2 3/4 cup cake flour
1/2 tablespoons salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of above lemon, minced
1/2 cup chilled butter (4 ounces)
2 whole eggs
About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)
2 stalks lemongrass, finely minced, white part only
1/2 cup extra virgin olive oil plus 1 tablespoon
3 each scallions, 1/16-inch slice, green/white separated
Juice of 1 lemon
1/2 tablespoon coarse ground, toasted coriander
1 large head fennel, de-cored and shaved paper thin
1/2 pound fresh crab leg meat, picked through thoroughly
Salt and white pepper to taste

Steps:

For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving.
For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

Quail Eggs Benedict and Caviar image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield Makes 12 appetizers

Number Of Ingredients 11

1/4 cup distilled white vinegar
12 quail eggs
12 2-inch round croutons
Osetra Caviar
Hollandaise sauce (recipe follows)
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
dash of Tabasco sauce
salt
Freshly ground black pepper

Steps:

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.
Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.