What To Do With Quail Eggs – Trulffled Quail Egg Toasts

Quail eggs have long been considered a delicacy in many parts of the world including Asia, Europe, and North America.  Surprisingly, in other countries such as Colombia, Ecuador, and Venezuela, a hard-boiled quail egg is not unusual or considered exotic.  In those countries, quail eggs can even be seen as garnish on a hot dog.  In the U.S., quail eggs are not particularly expensive, somewhat readily available (especially at local farmers’ markets), and are not that difficult to work with.  You cook a quail egg just like a regular chicken egg but for less time.  I have been cooking with quail eggs for many years.

In part because of my requests, a local market now carries them regularly.  Don’t be intimidated by their miniature size, they make a wonderful addition to numerous appetizers without much work.  And if you’re entertaining, guests are always intrigued by them.  My truffled quail toasts are an easy and elegant hors d’oeuvre to be served at a casual dinner party, and work great before a special holiday meal.  In this recipe, the essence of black truffle oil complements the warm quail egg.