21 Oct2014


Scrambled eggs with shaved truffles is an epic food treat. So I thought, why not fried quail eggs with minced black truffles? We fried up a half dozen quail eggs, sprinkled them with flakey sea salt and topped them with a dab of black truffles. Served hot, and enjoyed on a toasted slice of baguette, they were delicious.


The warm egg warms the truffles and sends a distinctive aroma up to your brain, triggering your appetite.


I could have finished this entire plate of eggs, but I had just read that quail’s eggs were high in cholesterol, double that of chicken eggs apparently, so I stopped at three toasts. I think this would work well with some caviar or fish roe as well, similar to this appetizer from nearly a year ago…


Now on a roll, I had sautéed some Zubuchon chorizo meat for another dish, and added it to a slice of toasted baguette and topped that with a fried quail egg. This was really good… a bit like having your pinoy breakfast in one mouthful. Delicious.


If chorizo worked wonders, why not a ham and eggs version? This one, with thin slices of prosciutto. Nice.


And finally, a caesar salad on toast… romaine lettuce, fresh anchovy, egg and parmesan cheese. Hmmm… I think I have some good ideas for appetizers for this year’s holiday parties!



  1. Getter Dragon 1 says:

    How eggziting!

    Oct 21, 2014 | 11:37 am


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  3. Khew says:

    You can try coddling them. Put whatever goodies below a buttered ramekin, espresso cup, Chinese teacup….etc, in goes a few quail’s eggs, seasoning and 1 tbsp of cream. Foil and steam perhaps for 2 mins. Goodies can be foiegras, any fish, reconstituted dried tomatoes + herbs + bacon/prosciutto, truffles, sauteed morels + porcini…etc

    Oct 21, 2014 | 3:12 pm

  4. Kasseopeia says:

    I agree with Getter Dragon 1: eggziting indeed!

    With the market a hop-skip from home, I have access to fresh quail eggs everyday. I am definitely trying each and every one of the recipes in the whole boquerones and quail egg series :) #GoodByeWaistline moment!

    Oct 21, 2014 | 3:43 pm

  5. millet says:

    you’re on a roll, MM (uh..eggroll?)! i love that caesar salad variant.

    Oct 22, 2014 | 7:32 am

  6. Betchay says:

    How about a jap-pinoy version: onigiri(jap rice triangle/ball) with chopped tocino or tapa and fried pugo egg?

    Oct 22, 2014 | 10:36 pm


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