Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Soft-Boiled Quail Eggs with Truffle Mayonnaise

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Soft-Boiled Quail Eggs with Truffle Mayonnaise

    Eggs and truffles are a match made in heaven. Serve the eggs with half their pretty shells left on, allowing guests to peel and dip the rest themselves. For an extra special touch, stand the eggs upright in scattered Fleur de Sel or another coarse sea salt to serve.

    • Preparation time: 10 minutes
    • Cooking time: 3 minutes
    • Total time: 13 minutes 15 minutes

    Serves: 6


    • 2 x packs 12 quail eggs
    • 200g Waitrose Organic Mayonnaise
    • 2 Urbani Black Summer Truffles from a 30g jar, finely grated
    • 1 lime


    1. Cook the eggs in a pan of boiling water for 2 minutes 45 seconds. Drain, then cool under running water until completely cold. Chill until ready to serve.
    2. Stir together the mayonnaise, the grated truffles and the juice from half of the lime. Cover and chill.
    3. To serve, peel the top half of the shell from each egg and arrange the eggs in a shallow bowl. Cut the remaining lime half into wedges and serve on the side for squeezing extra juice into the mayonnaise if desired. Spoon the mayonnaise into a small dipping bowl.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you cook fewer quail eggs, reduce the cooking time - refer to the pack instructions. Prepare the mayonnaise and eggs up to 4 hours in advance.


    Average user rating

    5 stars