Made these last week and thought of your wedding reception and your fondness for deviled eggs
Truffled Quail Eggs
24 quail eggs
1 ½ -2 tbsp prepared mayonnaise, more as needed
1 tbsp black truffle butter, such as Urbani or D’Atragnan, softened
salt and freshly ground pepper to taste
carefully place quail eggs in to saucepan of cold water.
Bring to a boil, add a pinch of salt, and simmer for fice minutes.
Shell the eggs, cut in half lengthwise.
Drop yolks into a bowl and line up whites on a platter.
Mash yolks with mayonnaise, softened truffle butter, salt, and pepper til mixture is light and fluffy. (add more mayo if necessary)
Fill whites with mixture, using a demitasse spoon, or pastry bag with wide tip.
Chill.
Note: Many Asian markets carry quail eggs.
I used very small organic eggs from a local market, the finished product was about the size of the bowl of a teaspoon.
Pat Tanner, NJ Life Magazine
Truffled Quail Eggs
24 quail eggs
1 ½ -2 tbsp prepared mayonnaise, more as needed
1 tbsp black truffle butter, such as Urbani or D’Atragnan, softened
salt and freshly ground pepper to taste
carefully place quail eggs in to saucepan of cold water.
Bring to a boil, add a pinch of salt, and simmer for fice minutes.
Shell the eggs, cut in half lengthwise.
Drop yolks into a bowl and line up whites on a platter.
Mash yolks with mayonnaise, softened truffle butter, salt, and pepper til mixture is light and fluffy. (add more mayo if necessary)
Fill whites with mixture, using a demitasse spoon, or pastry bag with wide tip.
Chill.
Note: Many Asian markets carry quail eggs.
I used very small organic eggs from a local market, the finished product was about the size of the bowl of a teaspoon.
Pat Tanner, NJ Life Magazine