Categories: Appetizers

Quail eggs with truffle mayonnaise

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.

Fabrice