Truffled Quail Eggs

Name: Truffled Quail Eggs
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 48
Cuisine: Global
Ingredients: 48 servings Garnish: finely chopped fresh chives; 1 Tbsp finely chopped fresh chives; 59 milliliters hazelnut oil; 1 Tbsp fresh lemon juice; 24 quail eggs; 43 grams 50 g fresh or preserved black winter truffles

Truffled Quail Eggs requires roughly 2 hours from start to finish. For 14 cents per serving, you get a hor d'oeuvre that serves 48. Watching your figure? This gluten free, dairy free, and primal recipe has 18 calories, 1g of protein, and 2g of fat per serving. If you have garnish: chives, lemon juice, hazelnut oil, and a few other ingredients on hand, you can make it.

Instructions

Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife.

Ingredients you will need

Truffles

Equipment you will use

Knife

Cut out 48 circles from slices with round cutter. Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.

Ingredients you will need

Truffles

Juice

Ground Meat

Whisk oil into lemon juice in a small bowl and season with salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles. Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinaigrette

Cooking Oil

Equipment you will use

Whisk

Bowl

While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered, 5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.

Ingredients you will need

Quail Eggs

Water

Egg

Equipment you will use

Sauce Pan

Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste. Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use.

Ingredients you will need

Salt And Pepper

Vinaigrette

Truffles

Chives

Juice

Egg Yolk

Equipment you will use

Pastry Bag

Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.

Ingredients you will need

Egg Whites

Egg Yolk

·Truffles, vinaigrette, egg white halves, and deviled yolks may be prepared 1 day ahead and chilled separately. (Cover whites with plastic wrap.)·Although best assembled right before serving, hors d'oeuvres can be chilled, covered with plastic wrap, up to 2 hours.

Ingredients you will need

Vinaigrette

Egg Whites

Truffles

Egg Yolk

Wrap