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🍽️ Poached quail eggs with black truffle

192 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour 2 liters of water into a large pot and bring it to a boil.
  2. 2. Add vinegar to the water and reduce the heat so that the water barely simmers but does not boil.
  3. 3. Carefully crack a quail egg and place it into a small, rinsed ladle.
  4. 4. Let the egg slide slowly from the ladle into the warm water.
  5. 5. Cook the egg in the water for 8 minutes.
  6. 6. Repeat this process with the remaining eggs.
  7. 7. Make sure the water stays warm but never boils again.
  8. 8. Carefully lift the cooked eggs out of the water with a slotted spoon.
  9. 9. Let the eggs drain briefly and place them in a pre-warmed bowl.
  10. 10. Clean the truffle of dirt and wipe it dry.
  11. 11. Slice the truffle thinly or shave it.
  12. 12. Foam the butter in a pot.
  13. 13. Season the butter with saffron and salt.
  14. 14. Sauté the truffle slices briefly in the saffron butter.
  15. 15. Pour the saffron butter over the quail eggs.
  16. 16. Top the eggs with the truffle slices.
  17. 17. Garnish the dish with fresh basil.

Nutrition per serving