Truffled Quail Eggs
Andrea Potischman | Mar 26, 2024
Truffled quail eggs have been a favorite of mine for many years. If you’ve been to a dinner party I’ve hosted, chances are you’ve had them. These flavorful, mini, deviled eggs, make phenomenal hors d’oeuvre at just about any gathering no matter what the occasion.
What Are Quail Eggs?
Quail eggs are, rather obviously, the eggs laid by various species of quail. Quails are medium-sized birds typically found in Europe, North Africa, the southern United States, as well as some parts of Asia. Quail eggs are notably smaller than your average chicken egg found in the grocery store and are typically white or tan(ish) in color with signature dark brown speckling.
Health Properties And Consumption
Quail eggs have a very mild, slightly gamey taste with an extra-rich, creamy yolk. These eggs have a higher yolk-to-white ratio than chicken eggs. Quail eggs are about the size of large olives. In addition to being adorable, quail eggs are also packed with nutrients. They are a great source of good cholesterol, as well as, vitamin B1, vitamin B2, and vitamin A. Interestingly, compared to chicken eggs, quail eggs may have six times more vitamin B1 and fifteen times more B2 vitamin.
Despite the prevalence of quail in the United States, consumption of these tiny eggs is dominated by the Asian market, where they are commonly used in Japanese bento boxes or sold as street food. However the rich, flavorful yolk has increased the demand for these eggs in many culinary preparations.
Usage And Storage of Truffle Oil
Truffle oil is good quality olive oil that has been infused with either white or black truffles. Both types of truffles have a seductive, earthy, mushroom flavor. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in olive oil.
Truffle oil is a finishing oil, it is not a cooking oil because heat adulterates their flavors. It is to be used sparingly to enhance the flavor of already prepared foods. Bottled truffle oil loses aroma over time as it is a truffle extract infusion. This delicate oil loses its characteristic aroma quickly, so to keep it fresh, it should be stored in the refrigerator.
Don’t be Fooled
Much of the truffle oils you see in the stores are actually fake, a chemical concoction that does not taste the same. When buying truffle oil, do your due diligence, and read the label to check the ingredients. If the label says “Truffle Essence” or “Truffle Aroma” or similar, it is synthetic and you should not waste your money. What you should look for when reading the label is “infused with truffles”, that’s the real deal.
Truffled quail eggs are a modern twist on your mother’s favorite passed appetizer of the 50’s. Not many can argue that deviled eggs (traditionally made with mayonnaise, mustard, vinegar, and paprika) taste sinfully satisfying and fall under the comfort food category for many. So, wow your guests at any holiday gathering with these easy, yet memorable truffled eggs, trust me, they’re worthy.
Truffled Quail Eggs
Ingredients:
- 2 dozen fresh quail egg
- 3 tablespoons mayonnaise
- 2 teaspoons black truffle oil
- salt to taste
- Micro-greens or fresh chives, for garnish (optional)
Directions:
- Place the quail eggs in a small saucepan. Add 1/4 cup vinegar, then add enough water to just cover the eggs then bring the water to a boil. Reduce the heat and gently boil the eggs for about 5 minutes, then pour off the water. Add ice water to cool the eggs quickly and stop the cooking process.
- When eggs are cooled, gently peel them. Cut the eggs in half and remove the yolks. Mash the yolks in a small bowl until they are smooth. Add the mayonnaise, truffle oil, and salt. Mix until smooth, taste, and adjust the seasoning as needed.
- Put the filling in a pastry bag (or a small plastic bag with the corner cut off). Pipe the filling into the yolk wells. Refrigerate until ready to serve. Serve plain or garnish with some micro greens or chives
