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Caspian Sea Beluga Caviar, Quail Egg Scramble with white Truffles recipe
from: trokerCooking time - 20 mins, Portions - four
Ingredients
- Beluga Caviar (Iranian) 60 gms
- Butter 10 gms
- Salt to taste
- Quail eggs 8
- White truffle oil 20 ml
- Whipped cream 4 tsp
For presentation
- Empty egg shells (neatly cut and washed) 4
- French Black Truffles 4 slices
- Lime segments 4
- Chive tips 4
- Hawaiian salt (turquoise blue) 50 gms
Caspian Sea 'Beluga' Caviar – Quail Egg Scramble with Truffles
Preparation
- Heat butter in a pan and make a soft quail egg scramble on low heat. Season with salt and mix in truffle oil.
- Divide the quail egg scramble into four shells and top it with whipped cream.
- Make 15 gm caviar quenelles for each egg and place them neatly on the cream.
- Garnish with lime segments and truffle slices.
- Serve on a bed of Hawaiian salt with a chive tip as shown in the picture.
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