Summary

Ingredients

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

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Instructions

1. 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.
2. 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.
3. Put the finished parcels in a small saucepan with gently flowing water and cook for about 2 minutes (depending on the desired consistency).
4. Serve either as an insert in a light cream or foam soup or on a toast slice with a piece of roasted prosciutto.