{"id":1841,"date":"2017-05-25T23:17:58","date_gmt":"2017-05-25T21:17:58","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=1841\/"},"modified":"2025-05-11T17:46:18","modified_gmt":"2025-05-11T15:46:18","slug":"quail-eggs-with-truffle-mayonnaise","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2017\/05\/25\/quail-eggs-with-truffle-mayonnaise\/","title":{"rendered":"Quail eggs with truffle mayonnaise"},"content":{"rendered":"<p>Just for the record: &#8220;Any resemblance to real or actual quails is purely coincidental&#8221;.<br \/>\nThose birds don\u2019t lay these eggs.<\/p>\n<p>This doubt being eliminated, these \u00ab\u00a0bouch\u00e9es\u00a0\u00bb are just exquisite and worthwhile, despite the hard peeling moment\u2026<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"3260e705-82fa-4194-a1ea-627fdc43a42a\">\n<p><strong>For 60 &#8220;bouch\u00e9es&#8221;<\/strong><\/p>\n<ul>\n<li>30 quail eggs<\/li>\n<li>1 egg yolk<\/li>\n<li>1 tsp of mild mustard<\/li>\n<li>120ml <em>(1\/2 cup)<\/em> of sunflower oil<\/li>\n<li>2 tbsp of truffle oil<\/li>\n<li>1 small piece of truffle<\/li>\n<li>3 bacon slices<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"348cba8c-db83-6589-950c-2abe93f61b87\">\n<p>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.<\/p>\n<p>Drop the eggs in simmering water for 4 minutes. Drain and refresh under cold water before peeling.<br \/>\nThis operation is quite delicate and might take some time to avoid damage on the eggs.<br \/>\nSet aside.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Make the mayonnaise<\/strong><\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Presentation<\/strong><\/p>\n<p>Cut the eggs in half and arrange on a plate. Using a pastry bag, top with the truffle mayonnaise, then sprinkle with chopped bacon.<\/p>\n<\/div>\n<div style=\"clear: both; float: none; display: block; visibility: hidden; width: 0px; font-size: 0px; line-height: 0;\"><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Just for the record: &#8220;Any resemblance to real or actual quails is purely coincidental&#8221;. Those birds don\u2019t lay these eggs. This doubt being eliminated, these \u00ab\u00a0bouch\u00e9es\u00a0\u00bb are just exquisite and worthwhile, despite the hard peeling moment\u2026<\/p>\n","protected":false},"author":3,"featured_media":5436,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[23],"tags":[30,34],"class_list":["post-1841","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-appetizers","tag-gluten-free","tag-lactose-free","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/1841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=1841"}],"version-history":[{"count":2,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/1841\/revisions"}],"predecessor-version":[{"id":1843,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/1841\/revisions\/1843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/5436"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=1841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=1841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=1841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}