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Quail Eggs with Truffle Salt | Weston Table

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Quail Eggs with Truffle Salt

Stylish, elegant, and a delight for guests, a pile of nature's camouflaged creamy blue brown speckled quail eggs makes the perfect gathering appetizer. Pile high as if building a bird's nest and let guests entertain themselves peeling and dipping them into a fragrant truffle salt. The clutch will disappear quickly, but the memory will linger. 

 

Quail eggs have a mild, slightly gamey taste with an extra-rich, creamy yolk and higher yolk to white ratio than a chicken egg. Quail eggs are about the size of large olives. Cooked with the yolk just barely beginning to set, these tiny bite-sized treasures are gourmand delicacies ready to serve in under five minutes. Perfect for cocktail or garden parties, Sunday brunches, or added to salads.

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cuisine American
difficulty Moderate
season Year Round
serves 6

Ingredients

Directions

  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.

Kitchen Notes

Maison Pebeyre makes a fragrant, French award-winning truffle salt. Quail eggs may be ordered from most specialty food purveyors and cheese monger shops. Be careful not to over cook the tiny eggs as they, like their chicken egg cousins, will have a green (harmless) tinge when over boiled.
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