Instructions

Stage 1

    Place quail eggs in a medium pot, and cover with a few inches cold water. Cover, and heat to the point of boiling over high intensity. Switch off intensity, and let sit 2 minutes, mixing a few times to guarantee in any event, cooking. Move eggs to a bowl of ice water, and let cool totally, around 5 minutes. Eliminate eggs, 1 all at once, and wipe off with paper towels. Strip eggs, and divide longwise. Eliminate yolks, and hold whites.
    Stage 2

    Crush yolks with mayonnaise, and season with salt and pepper. Mix in lemon juice.
    Stage 3

    Fill each egg-white half with 1/4 teaspoon caviar. Place a spot of egg-yolk combination on each crostini, and put an egg half on top. Serve right away.