Deviled Quail Eggs with Porcini & Parmesan
D'Artagnan chef bio | Yield: about 30
These tiny deviled quail eggs are umami-rich with mushrooms and Parmesan cheese and are perfect for parties.
- 2 large eggs
- 1 package Quail Eggs
- 3-4 small button mushrooms, (smallest you can find), sliced thin
- 1 tablespoon Black Truffle Butter
- Salt and freshly-ground black pepper, to taste
- 1 tablespoon mayonnaise
- 2 tablespoons heavy cream, plus more as needed
- 1 1/2 teaspoons Dried Porcini Mushroom Powder
- 1/2 teaspoon low-sodium soy sauce
- 3/4 cup Parmigiano-Reggiano cheese, finely grated with a microplane
- Place chicken eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.
- Meanwhile, cook the mushroom garnish. Melt truffle butter in a small skillet over medium-high heat. Add sliced mushrooms, tossing to coat. Cook mushrooms, tossing occasionally, until browned and crisp. Remove from heat, drain mushrooms in a single layer on paper towels, set aside.
- Prepare an ice water bath. In a small saucepan over medium-high heat, bring about 4 inches of salted water to a boil. Carefully add the quail eggs to the boiling water and cook for 1-1/2 minutes. Remove to the ice bath to chill.
- Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use).
- Add the mayonnaise, heavy cream, porcini powder and soy sauce. Process the mixture until smooth. Add more heavy cream if needed, season with salt & pepper if needed (keep in mind there will be salty cheese added at the end).
- Spread the finely grated cheese evenly over your serving plate, set aside.
- Transfer the deviled yolk mixture to a pastry bag fitted with a small tip. Pipe the filling into the quail egg white halves. Transfer to prepared serving platter then garnish each with a reserved mushroom crisp. Serve immediately or chill in the refrigerator, loosely covered with plastic wrap, for up to 2 hours.