Instructions: Place the quails eggs in a pan of cold water and bring slowly to the boil.

Once boiling cook for 2 minutes then plunge into cold water.

Shell cut in half lengthways and place on a plate.

Top with caviar.

Caviar is available by mail order from Caviar House ( 018 754 8497). Beluga

(largegrained the most exclusive) costs $100 per 30g; oscietra (distinctively nutty) $40 per 30g; sevruga (finegrained fairly salty) $35 per 30g. Less expensive is salmon or trout roe ($8.50 per 100g).

Serves 8

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