“... There is nothing better than this appetizer, believe the word ...” - the authoritative opinion of Professor Preobrazhensky must have referred specifically to sandwiches. This dish has undergone significant transformations since the Middle Ages, when a piece of bread itself, huge and thick, served as a dish. pieces fried meat and fish, vegetables, etc., were piled on a makeshift plate that absorbed fat and sauce. After the meal was over, the bread was either thrown to the dogs or beggars, or eaten for greater satiety.
Modern sandwiches are a special class of snacks that, as a rule, do not require special time and financial costs, allowing you to dress up the table, show your imagination both in decorating and in combinations (sometimes very exotic) ingredients. The "correct" housewives in the 21st century strive to strike a balance between utility and palatability food, and more and more products are used that were previously considered dietary, or simply infrequently eaten. In the top list - quail eggs.
Unconventional for Russian cuisine, this product has been popular and known in Dutch, French and Japanese cuisine for many centuries. The Japanese, for example, firmly believe in the exceptional usefulness of such eggs, so every Japanese student in his o-bento (box for breakfast and lunch) will certainly receive 2 boiled quail eggs a day.
Exceptional healing and dietary properties products deserve a separate story, and today we offer to taste sandwiches with boiled quail eggs.
Ingredients for quail egg sandwiches:
- Lightly salted salmon (salmon, chum salmon) - 200 gr.
- Butter - 20 gr.
- Bread black or gray - 10 slices
- Quail eggs (hard boiled) - 10 pcs
- Green onion feathers, dill, parsley - to taste
- The amount of ingredients is for 10 servings.
Recipe for sandwiches with quail eggs:
- Boil the eggs in boiling water (at least 5 minutes)
- Put finely chopped greens on buttered slices of bread
- Lay thin slices of lightly salted red fish on top of the greens
- Peel the eggs from the shell, cut into two parts, put on top of the fish
- Finely chop green onions, sprinkle sandwiches on top
Total cooking time - 15 minutes. Calorie content - 250 k / Cal per 100 gr.
Quail egg canapes are a simple, very beautiful and economical snack. By the way, she delights children. Mine are very fond of “walking on mushrooms”. By the way, quail eggs are very useful - it is a storehouse of phosphorus. The combination of the taste of eggs, tomatoes and tender sauce is a classic taste.
Quail egg oregenal canapés
Ingredients:
- 36 quail eggs;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 4-5 cloves;
- 10-15 coriander seeds;
- 1 tablespoon of vinegar;
- 1 clove of garlic.
Cooking method:
Canape with quail eggs
Ingredients:
- quail eggs - 5 pcs.
- black Rye bread- 3 slices
- liver paste(ready) - to taste
- fresh herbs for dyeing.
Cooking method:
- Wash the quail eggs, put them in cold water, bring to a boil and boil the eggs hard. Transfer the boiled eggs to cold water, let cool slightly and peel. Cut each egg in half.
- Slices of black bread cut into squares. In total, you need 10 squares of bread for tarts. Heat the vegetable oil in a frying pan and fry the bread on it on both sides until golden brown. Let cool slightly, sprinkle with salt and ground black pepper. If desired, each slice can be rubbed with garlic.
- Spread liver pate on a slice of bread, put half a quail egg on top.
- Transfer the tarts with pate and quail eggs to a dish and sprinkle with chopped greens. Snacks are ready.
Canape sandwich with quail eggs
Ingredients:
- quail eggs - 6 pcs.
- white bread (for toast or baguette) - 6 slices
- bacon - 1 pack (about 150g)
- onion- 1 PC.
- vegetable oil for frying
- salt, ground black pepper - to taste.
Cooking method:
- Heat a frying pan, add the thinly sliced bacon and fry, turning and stirring, until the slices are well browned and the bacon is crispy. Transfer bacon to a plate; cover with foil to keep warm.
- Add a little to the pan vegetable oil and sauté, stirring often, chopped onion into thin half rings. Lightly salt it, stir and transfer to a separate plate.
- Dry the slices of bread in a frying pan or in the oven under the grill. They should be lightly browned and crispy. While preparing slices of bread for toast, fry the quail eggs. Lightly salt.
- Now you can collect the toast: on each slice of toasted crispy bread, put a layer of fried onions, on it - fried bacon and quail eggs. Hearty breakfast toasts are ready, serve them to the table while they are hot.
Bacon canape with quail eggs
Ingredients:
- loaf - 6 slices
- quail eggs - 12 pcs.
- bacon - 12 strips
- vegetable oil for frying
- salt - to taste.
Cooking method:
- The dish is prepared in cupcake molds. It is more convenient if the form is silicone, it is easier to get ready-made bacon baskets out of it. Small ceramic molds are also suitable, for example, for creme brulee, in which ready meal can be served at the table without transferring to a plate.
- First of all, circles should be cut out of the loaf with a thickness of at least 1 cm and a diameter equal to the diameter of the bottom of the mold. Dry the slices in the oven or lightly fry in oil. Place the toasted bread in the bottom of the molds. Fry the bacon slices on both sides.
- Toasted bacon lay out the sides of the molds (2 slices each), trying to lay them so that the bacon slices cover the toasted bread from all sides. Crack 12 quail eggs into a bowl.
- Pour 2 eggs into each mold. Salt and bake in an oven preheated to 180C for about 15 minutes. During this time, the protein will be completely ready, and the yolk will remain creamy inside. Transfer the finished bacon nests with quail eggs to a plate, garnish with herbs and serve for breakfast.
Tartino with quail eggs and salmon
Ingredients:
- quail eggs - 5 pcs.
- black rye bread - 3-4 slices
- vegetable oil for toasting bread
- salt, ground black pepper - to taste
- salmon (or any slightly salted red fish) - 150g (thin slices)
- mayonnaise - to taste.
Cooking method:
- Cut slices of black bread into 10 small squares so that halves of boiled quail eggs can fit on them.
- Heat the vegetable oil in a frying pan and fry the bread on it on both sides until golden brown. Let cool slightly, sprinkle with salt and ground black pepper. If desired, each slice can be rubbed with garlic.
- Put the quail eggs in cold water, bring to a boil and boil the eggs hard. Transfer the boiled eggs to cold water, let cool slightly and peel. Cut each egg in half.
- Wrap each half of the egg with a thin plate of lightly salted salmon.
- Spread a little mayonnaise on a slice of bread, put half a quail egg wrapped with red fish on top and fasten everything with toothpicks.
Quail egg canape
Ingredients:
- quail eggs - 5 pcs.;
- hard cheese - 60-80 g;
- carrots - 1/4 pc.;
- mayonnaise - 2 tbsp. l.;
- garlic - 1-2 cloves;
- salt, freshly ground black pepper - to taste;
- fresh tomato (for serving) - 1 pc.;
- greenery for decoration.
Cooking method:
- Pour quail eggs with cold water, put on fire, after boiling, reduce the fire and cook for 4-5 minutes. Pour the boiled eggs with cold water, let cool and peel.
- Grate cheese and carrots on a medium or fine grater, add the garlic passed through the press.
- Salt everything to taste, add mayonnaise and mix well. Form small cakes from the cheese mass, place boiled quail eggs in the middle.
- And then roll up the balls so that the quail eggs are inside the cheese mass.
- To serve a snack: cut a fresh tomato into 5 circles, put on a dish, add a little salt. In the center of the tomato circles, lightly grease with mayonnaise.
- Put prepared quail eggs in cheese on tomatoes, pepper a little, garnish with herbs and insert skewers.
- Submit original and very delicious snack from quail eggs to the table.
Delicious quail egg canapés
To prepare this appetizer, choose small champignons. Leaf lettuce is suitable for almost any variety or platter. When I came up with a version of this appetizer, I had Caesar salad dressing on hand ( home cooking based on mayonnaise) and she went great with this dish.
Ingredients:
- Quail eggs - 8 pieces;
- Champignons - 8 pieces;
- Leaf lettuce - 0.5 fork;
- Parmesan to taste;
- Gas station "Caesar" - 2 tbsp. spoons
Cooking method:
- Prepare champignons, quail eggs, leaf salad, parmesan, and for dressing - mayonnaise, soy and Worcester sauces, capers, garlic and parmesan.
- Remove the legs from the mushrooms and beat one quail egg into the hats, bake in the oven at 160-180 degrees for about 15 minutes.
- For dressing, blend mayonnaise with soy and Worcestershire sauces, chopped garlic and capers until smooth.
- Ratio: 250 ml of mayonnaise, 1 teaspoon of soy and Worcester sauces, 1 garlic clove, 1 teaspoon of small capers and 2 teaspoons of grated parmesan.
- The champignons are baked, you can serve them almost immediately, they cool down quickly. I liked them cooled even more than warm.
- Lay a layer on a flat dish. lettuce leaves, drip the sauce
- Place baked champignons with quail eggs, add grated or thinly sliced parmesan.
- Appetizer with quail eggs is ready.
Quail egg and tomato canape
Ingredients:
- 20 cherry tomatoes;
- 20 quail eggs;
- 2/3 cup natural yogurt;
- 2 tbsp mayonnaise;
- curry powder;
- salt.
Cooking method:
- Preparation of the sauce: heat curry in a dry frying pan over low heat for 1 minute, pour into yogurt, add mayonnaise, salt, mix well, remove for 2 hours in the cold.
- Boil quail eggs until ready, immediately drain the water, put under cold running water for several minutes and clean gently without damaging the eggs.
- Cut off the top of the tomatoes (one third), remove the pulp from the larger part with a spoon and rub the hats from the inside with salt, put on one hat for each egg.
- Thread two "mushrooms" onto each one skewer, before serving. New Year's table put on a flat dish.
- The appetizer is decorated with a toothpick with sauce, the rest of the sauce is served separately.
Cutlets with quail eggs look very pretty on the dining table. If you are tired of the usual, banal cutlets, then please your loved ones with this simple but elegant dish. Minced meat can be prepared from any meat, for me it is beef and pork. Good for chicken or turkey. Boiled eggs go well with meat and create an interesting range of flavors.
Snack cutlets on skewers
Ingredients:
- ground beef,
- minced pork,
- quail eggs,
- flour,
- white loaf,
- onion,
- garlic,
- sunflower oil,
- salt and ground black pepper.
Cooking method:
- Peel and wash 1 onion and 2 cloves of garlic. Pass through a meat grinder 350 g of beef and 150 g of minced pork with onions and garlic.
- 100 g white loaf soaked in cold water and squeeze. Also pass through a meat grinder.
- Salt and pepper the minced meat to taste, mix thoroughly. I still always beat minced meat with a blender.
- 6 quail eggs, hard boiled, cooled and peeled.
- From a portion of minced meat, form a cake. Put an egg in the middle of the cake.
- Blind the edges of the cake and form an oblong cutlet.
- Roll the cutlet in flour.
- Put cutlets on hot pan with sunflower oil.
- Fry cutlets on all sides until golden brown.
- After sending them to the oven for 10-15 minutes for additional heat treatment.
- Cutlets with quail eggs are ready. Serve them with any side dish for lunch or dinner.
Canape with quail eggs
Ingredients:
- Quail egg - 5 pieces
- Bacon - 5 Slices
- Bread - 3-4 Slices
- Feta Cheese - 100 Grams
- Garlic - 1-2 Cloves
- Vegetable oil - 1 teaspoon
- Greens - 1 Pinch
Cooking method:
- The set of ingredients used in the recipe is actually quite small. Bacon recommend using smoked-boiled.
- Cut long slices of bacon in half. Cut the crusts off the bread and cut into small squares.
- Boil eggs and peel. Wash, dry and chop the herbs.
- Send chopped garlic and bread to a pan with a small amount of vegetable oil. Fry it a little on both sides to soak in the garlic flavor.
- Combine cheese with herbs and mix. Carefully cut the eggs in half. When the bread is ready, you can start collecting canapes.
- Spread the bread with cheese and herbs. Use a skewer to secure a slice of bacon and half an egg to it. Here is such a beauty!
Canape with cheese and quail eggs
Canape with cheese, radish, cucumber and quail eggs is a real decoration of any holiday. Canapes are suitable for a buffet or a party, but you can also just please your family and cook canapes for breakfast or dinner. You can cook such canapes with both white and black bread, it is equally tasty in both versions.
Ingredients:
- white and black bread,
- cheese,
- quail eggs,
- radish,
- fresh cucumber,
- mayonnaise and pepper.
Cooking method:
- Grate cheese, add mayonnaise and pepper from the mill.
- Grind the dill and also add it to the cheese, mix.
- Cut bread into small squares.
- Quail eggs boil and peel, cut in half. Radishes cut into circles.
- Spread a mixture of cheese on bread, put a circle of radish and half a quail egg on top.
- Cut cucumbers into thin slices using a vegetable peeler.
- Fold the cucumbers with an accordion and pierce with a skewer.
- Insert each skewer into a canapé. You can serve it to the table and delight your guests.
Canape with quail eggs
Personally, it seems to me that this simple quail egg canape recipe seems to be created for a festive feast on the occasion of a wedding or birthday. After all, small white quail eggs are so similar to balloons! In a word, they emphasize even more the solemnity of your occasion for the holiday! And how to make a canape with quail eggs, I’ll tell you now.
Ingredients:
- Quail eggs - 16 Pieces
- Salted salmon - 100 grams
- Curd cheese - 200 Grams
- Greens - 50 Grams
- Spices - to taste
- Rye Bread - 6 Slices
Cooking method:
- Immediately boil the eggs and leave them to cool. Dry the bread in a dry frying pan or in the oven, also cool. We cut the bread into 16 squares, place a piece of salmon on top of each.
- Wash greens, chop, and mix with curd cheese. Here - all the spices at your discretion. Lubricate each sandwich.
- On a skewer we stick the cleaned boiled egg, and here we string our little sandwiches.
- Cool slightly in the refrigerator and serve.
Canape with quail eggs
Ingredients:
- Bread - to taste
- Eggs - to taste
- Caviar - to taste
- Meat delicacies - To taste
Cooking method:
- The first one is very traditional version, however, thanks to the presentation, it looks really appetizing. A piece of bread should be lightly toasted in a dry frying pan. Put on it a leaf of lettuce and a ham rolled up in an envelope. Top with half a cherry tomato and pierce with a skewer. You can also serve such canapes with cheese, olives, herbs.
- Another classic recipe wedding canape is a vegetable mix with cheese. Such an appetizer can be made from cucumber, tomato, olives, small canned corn on the cob. Can be used both soft and hard cheese. These are light and low-calorie canapes that are suitable for those who do not eat meat.
- The classic combination of fish and cucumber can be used to prepare unusually beautiful canapés. You can supplement them with a slice of avocado and sprinkle with fresh herbs. Smoked and salted red fish are suitable for such an appetizer.
- On the festive table red caviar always looks amazing. However, it can be served not only on traditional sandwiches, but also in the form of exquisite canapes. Half a quail egg must be filled with butter (it is best to use a confectionery syringe for this) and put caviar on top. You can serve this appetizer on a slice. fresh cucumber, which perfectly complements the taste of caviar. Such wedding canapes at home can also be served in chicken eggs.
- Canapes with chicken, lettuce, bacon and tomato will also be an original serving option. If you add such an appetizer with sauce, you get a variation of the famous Caesar. There are many options on how to make canapes for a wedding, so you can really experiment endlessly.
Canape with quail eggs and caviar
For the holiday, you can cook juicy canapes on a thick slice of cucumber. Delicate taste quail eggs perfectly complement the caviar of any fish. You can take a combination of two types of caviar, you can limit yourself to one. The result will be tasty and beautiful. You can decorate canapes with any greens or lettuce leaves. If you like it, get ready.
Ingredients:
- fresh cucumber,
- mayonnaise,
- quail eggs,
- caviar of any fish.
Cooking method:
- Hard boil eggs for 5 minutes. Cool under cold water.
- Peel quail eggs. Cut in half lengthwise. Cut a little bottom so that the halves of the eggs lie more evenly on a slice of cucumber.
- Wash cucumber. Dry. Cut into slices 1.5-2 cm thick.
- Arrange the cucumber slices on a platter. Drip a small amount of mayonnaise into the center.
- Arrange the egg halves on top of the cucumber slices.
- Add a little more mayonnaise on top of half an egg.
- Lay out beautifully caviar. Roll up the lettuce pieces and decorate the canapes with them.
- Fasten the parts of the canape with a skewer. Serve at the festive table.
Canape with salmon and eggs
Canape - invention french cuisine. Small snack sandwiches are always a success during a feast. Rather, they serve as a warm-up to the main table. Canapes are sweet and savory.
Details of canapes are fastened with skewers, and sometimes with special clothespins. Canapes decorate the buffet table with their diversity. I offer one of the combinations of such delicious sandwiches. I think that my colleagues will be happy to share their sets of delicious combinations on a skewer.
Ingredients:
- 3 slices black bread
- olive oil,
- homemade salmon,
- quail eggs,
- avocado,
- dill and cilantro,
- ground black pepper.
Cooking method:
- Put boiled quail eggs. Prepare the base of the canape - bread. Cut into 2x2 cm cubes. Fry lightly on both sides in a frying pan in 1 tsp. olive oil. Read more:
- Cut the salmon into slices of the same size. Arrange fish slices on toasted bread.
- Peel avocado. Puree with 1 tsp. olive oil, finely chopped herbs, a little salt and pepper. Spread avocado puree over salmon slices.
- Peel quail eggs. Thread onto a skewer and stick a canape into the loaf. Garnish with sesame seeds. Serve ready-made canapés for a snack.
Oregen appetizer from quail eggs
Ingredients:
- 36 quail eggs;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 4-5 cloves;
- 10-15 coriander seeds;
- 1 tablespoon of vinegar;
- 1 clove of garlic.
Cooking method:
- Boil the eggs in lightly salted water and peel them. Then the shell will completely dissolve, and a thin film will remain on the eggs, which can be easily removed.
- Together with chopped garlic, lay the quail eggs in a jar. At the same time, add sugar, salt, cloves, coriander to boiling water, after which we cook the marinade for 5 minutes, covering the pan with a lid. Then fill them with eggs and add vinegar to the jar.
- We put the product in the refrigerator for 10-12 hours. Such pickled quail eggs can be used for salads and snacks. And you can even eat them in pure form with rice or potatoes. It will turn out very tasty.
Put the stuffing on the hot croutons to taste. - Make a hole in a round bun and pour the unbroken yolk in the protein into it, bake in the oven along with other components. - Hard boil an egg, peel, cut into rings and decorate the sandwich. Or grind and mix with other ingredients: processed cheese, mayonnaise, cottage cheese, canned sprats. Use the resulting mass as a spread. - Shake the ice cream and carefully pour it on the surface as a setting component for hot canapés to bake the crust.
The five most commonly used ingredients in recipes are:
The fastest option for a snack is to put a slice of omelette on bread, season with sauce. Delicious food combinations: smoked fish, solid or soft cheese, all sandwich vegetables - cucumbers, tomatoes, Bell pepper, radish, greens, sausages, boiled poultry. Best for brushing bread butter. boiled eggs- a little dry, so you should take care of suitable sauce thick consistency: tartare, garlic, mustard, sour cream, cream. It would be nice to decorate a plate for ready-made sandwiches with lettuce leaves or parsley sprigs - it looks beautiful and appetizing.
