Procedure

You should allow for at least 2 appetizers per person. Each quail egg makes 2 appetizers. Adjust the recipe according to the number of people you are entertaining.

Bring water to a boil. Place the quail eggs into the water and boil for 3 minutes. Remove the eggs and let rest for about 20 seconds. Next place them in cold water to "shock" them. This stops the cooking process.

Once the eggs have cooled, peel the shell from the egg. Trim the ends of the eggs so the appetizer will lay flat on your serving dish. Cut the quail eggs into halves.

Mix the mayo and truffle oil. Then place a little truffle mayonaisse on one side of each of the egg halves. Top the mayo with tobiko and arrange on a serving platter. We used scallions to decorate the platter, but presentation is part of the fun, be creative! You are now ready to serve to your guests.