These truffle stuffed quail eggs are very festive served on a skewer. You can also serve them the old fashioned way, in halves on a plate.
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Add the quail eggs in a small pan and fill with water. Bring to a boil and as soon as the water starts to boil, you cook the tiny eggs about 3 minutes.
Place them under running cold water and peel them. You can refrigerate them first, it's easier to peel them when they're very cold. Finely chop the parsley or chives.
Remove the bottom of the egg and use a tiny spoon to remove the egg yolks. Combine them mayonnaise and truffle paste in a small bowl and season with pepper and salt.
For an easy version you can divide the eggs into halves instead of serving them onto skewers. Add the egg yolk mixture to a small piping-bag and add the eggs to a skewer.
You can stick those skewers into a piece of fruit covered with tin foil (as pictured - like half a lemon or orange) or in a glass. Fill the eggs with the egg yolk mixture and garnish with parsley or chives. Enjoy!
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