Carefully place the quail eggs in a saucepan and fill with enough water to cover the eggs. Bring to a boil. Once the water is boiling, remove from the heat and cover. Let sit for 4 minutes.
Drain the eggs and plunge into cold water. Once the eggs have cooled, tap the eggs gently to crack the shell and peal carefully.
Slice each egg in half and use a small fork or spoon to carefully remove the yolks.
Place the yolks in a small bowl, and add the crème fraîche and dijon mustard. Mix well.
Add salt and pepper to taste.
To fill the eggs, a pastry bag is very handy, but not necessary. We used the plastic bag method which works just fine. Spoon the filling into the bag and snip off a tiny bit of the corner. Fill each egg carefully with about a heaping teaspoon of filling.
Garnish with caviar, a snip of chive, and serve. Enjoy.
10 quail eggs
3 tablespoons of crème fraîche
1 teaspoon of Dijon mustard
1 to 2 ounces of Siberian Sturgeon or White Sturgeon caviar
1 pastry bag or small plastic ziplock bag
Salt and pepper to taste