Just for the record: “Any resemblance to real or actual quails is purely coincidental”.
Those birds don’t lay these eggs.
This doubt being eliminated, these « bouchées » are just exquisite and worthwhile, despite the hard peeling moment…
For 60 “bouchées”
- 30 quail eggs
- 1 egg yolk
- 1 tsp of mild mustard
- 120ml (1/2 cup) of sunflower oil
- 2 tbsp of truffle oil
- 1 small piece of truffle
- 3 bacon slices
Put the bacon slices on a baking paper sheet, and cook in a hot oven until golden brown. Let cool and chop finely. Set aside.
Drop the eggs in simmering water for 4 minutes. Drain and refresh under cold water before peeling.
This operation is quite delicate and might take some time to avoid damage on the eggs.
Set aside.
Make the mayonnaise
In a bowl, mix the egg yolk with mustard and season with salt and pepper. Then gradually add the sunflower oil and the truffle oil in a steam, while beating constantly, until the mayonnaise is firm. Finely grate the piece of truffle and mix.
Presentation
Cut the eggs in half and arrange on a plate. Using a pastry bag, top with the truffle mayonnaise, then sprinkle with chopped bacon.
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