Quail eggs with truffle mayonnaise

25 May 2017

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.



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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