- 18 quail eggs
- 1 tablespoons truffle paste
- 2 tablespoons mayonnaise
- pepper and salt to taste
- fresh parsley or chives for garnish
Kitchen equipment needed
- small pan
- cutting board & chef’s knife
- small bowl
- small piping-bag without nozzle
- 18 small skewers
- glas or piece of fruit wrapped with tin foil
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.
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!