Quail Eggs with Truffle

Quail eggs with truffle are a refined and very valuable dish, ideal for a classy appetizer or a middle course in a tasting menu. Here’s how to prepare them:

Ingredients

• 12 quail eggs
• 1 fresh black or white truffle (depending on the season and availability)
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Butter to taste (optional)

Preparation

1. Preheat the oven to 180°C (if you intend to use the oven to cook the eggs).
2. Gently wash the quail eggs and dry them carefully.
3. Crack each quail egg with care and separate the shell, taking care not to break the yolk, if possible. Note: You can pour the quail eggs directly into a small non-stick skillet or individual ramekins if you wish to cook them over the fire.
4. If using the oven, place the quail eggs in buttered or oiled ramekins and adjust with salt and pepper.
5. If using the stove, heat a non-stick pan and, if you prefer, add a touch of butter for added flavor, and then cook the eggs either boiled or scrambled, according to your preference.
6. Whichever cooking method you choose, when the eggs are ready, remove them from the heat.
7. Clean the truffle with a brush under running water, dry it carefully and slice finely with a mandoline or a sharp knife.
8. Arrange the eggs on the plates and add the thin slices of fresh truffle on top of each egg. If you wish, you can enhance the flavor with a drizzle of extra virgin olive oil.
9. Serve immediately, while the eggs are still warm and the truffle is releasing its full aroma.

Curiosity

The truffle is an ingredient of very ancient origin, already appreciated by the Romans for its unique organoleptic qualities. The aroma of fresh truffle is capable of transforming and elevating simple quail eggs into a gourmet dish. Remember that the white truffle is more valuable and intense, generally harvested in autumn, and the black truffle, more delicate, is still wonderful and can be found in various varieties throughout almost the entire year.