Poached Truffle – Quail Egg La Forget-me-not

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

4 quail egg (s)
40 ml oil (truffle oil)
sea salt

Poached Truffle – Quail Egg La Forget-me-not

Instructions

Cut 4 squares out of cling film. Line a cup or a small glass with a square and smear the foil with the truffle oil, add a little sea salt.
Carefully open the quail egg and let it slide into the cup. Close with a string to form a sachet. Do the same with the other quail eggs.
Put the finished parcels in a small saucepan with gently flowing water and cook for about 2 minutes (depending on the desired consistency).
Serve either as an insert in a light cream or foam soup or on a toast slice with a piece of roasted prosciutto.

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