Quail Eggs with Truffle Salt

cuisine American
difficulty Moderate
season Year Round
serves 6


18 free range quail eggs Truffle salt


  1. Bring a small pot of cold water to a boil. When at rolling boil, reduce the heat to a gentle simmeri.
  2.  Carefully lower the quail eggs in into the water.
  3.  Set a timer for 2 minutes.
  4.  Use a slotted spoon to remove the eggs from the water and plunge them into an ice bath to stop the cooking.
  5. Let cool for 5 minutes, remove the eggs from the bath and dry their shells.
  6.  Serve alongside a salt cellar filled with high quality truffle salt.