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Truffle stuffed quail eggs

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.

Truffle stuffed quail eggs
30 minutes 8 people Snacks
Truffle stuffed quail eggs

Ingredients

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  • 18 quail eggs
  • 1 tablespoons truffle paste
  • 2 tablespoons mayonnaise
  • pepper and salt to taste
  • fresh parsley or chives for garnish
Truffle stuffed quail eggs ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • small pan
  • cutting board & chef's knife
  • small bowl
  • spoon
  • small piping-bag without nozzle
  • 18 small skewers
  • glas or piece of fruit wrapped with tin foil


Preparation

30 minutes 8 people Snacks

View the original recipe via:
https://ohmydish.com/recipe/truffle-stuffed-quail-eggs


Preparation -- 10 minutes

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. 

Truffle stuffed quail eggs
Truffle stuffed quail eggs

Finishing the truffle stuffed quail eggs -- 20 minutes

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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