One of the best parts about living in Europe is the exposure to unusual and uncommon foods. While we have access to Whole Foods and other speciality stores in the U.S., these “foreign” items are much more commonplace here in Europe. You can go into any run-of-the-mill grocery store and find ingredients that you would normally have to hunt for in the U.S. I am definitely getting spoiled here!
This weekend my husband and I went to the grocery store on a hunt for all things “weird and unique” that we could find. Our cart was laden with three herb mustard, turkey skewers, and Elderflower juice. I was in heaven. Nearing the end of the store, I found the egg section. Yes! An egg section! And hiding in the corner were beautiful, tiny bespeckled Quail Eggs.
I knew I would be failing as an egg blogger if I didn’t immediately play with these and come up with some recipes. I figured I would start out slow, with something I’m familiar with. My speciality, if I may be so bold.
Hence, these tiny Deviled Eggs were born (well, unborn, but you get it).
- A dozen Quail Eggs
- Fresh thyme
- 1 tablespoon Mayo
- Black Truffle Oil
- Fresh pepper
- Bring a pot of water to boil
- In a bowl to the side, add water and ice for the egg ice bath
- Once the water is boiling, add the quail eggs one at a time, making sure they’re all lying evenly on the bottom of the pot. You may need to do this in batches
- Boil for 4 minutes
- Remove the eggs with a slotted spoon and place immediately into egg bath
- Let eggs sit and cool
- Peel the eggs ever so delicately. I accidentaly hulk-smashed my first one, so I speak from experience
- Add the tiny yolks to a bowl and mash. I used an hors d’oeuvre fork for this, because a big fork was too big
- Add mayonaise, a little bit at a time, until you get the desired consistency
- Add a drizzle, seriously a DRIZZLE, of truffle oil to the egg mix and mix in.
- Spoon the mixture into the egg halves.
- Top with fresh thyme leaves and pepper
- Serve immediately!