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    Home » Recipes » Fancy Salad Recipes

    Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad

    Published: Jul 22, 2019 · Modified: May 17, 2021 by The Devil Wears Salad

    Jump to Recipe
    Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad
    Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad
     

    Add a touch of gourmet to an otherwise easy recipe. Your guests will be so impressed with the delectable truffle tones in this Quail Egg Salad.

    Green bean, truffle butter breadcrumbs and quail egg salad

    Why I Love Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad

    I adore this green bean salad recipe because it’s so easy to make and to spruce it up a little bit, I just tweaked a couple of ingredients to make it superstar worthy.

    I have a group of friends who eat everything and anything truffle and by simply using truffle butter as opposed to regular butter, it’s incredible how it can transform an entire salad.

    The quail eggs are more expensive than regular eggs and requires a bit of additional work to peel them. But my family and friends love them and appreciate the extra effort, making the salad that extra gourmet.

    Where Can I Buy Quail Eggs?

    Quail eggs are not as scarce or expensive as they use to be. I mean, you can even buy them in a can! Please don’t do that for a salad though! They have to be fresh.

    Try finding them in the egg section of the supermarket, your poultry counter or Asian grocer. Sometimes they come in a takeaway container with about 20 eggs whilst it can also come in egg cartons. If you’re unsure, just ask for someone’s assistance.

    How to Boil, Peel and Cut Quail Eggs?

    Quail eggs, although delicious, can be a bit tricky to peel as they are so small. As I am picky and want my eggs to be perfect for the salad, I find I always stuff up about 2 for every 10 so I always boil extra just in case.

    Everyone seems to have a theory about the best way to make hard boiled quail eggs. I have always placed them in a saucepan with cold water and I bring it to boil on medium heat. Reduce the heat and let it simmer for 5 minutes, drain and run under cold water.

    I have found that my highest success rate for peeling them perfectly, is to crack them against the kitchen bench (or roll under your hand) the entire way around the egg.

    Then look for a bit on the tip which has the best opening or is slightly lifted. Get under the membrane and it usually all comes off at in one go.

    If your fingers are too big to get under the membrane, like my partner’s, you can get a small paring knife to help you knick that part off to get you started. The rest of the shell should come away relatively easily from then on.

    My daughter usually helps me with this process only because she knows she can pop the imperfect ones straight into her mouth!

    When you’re cutting the quail eggs, use a small knife. I always wipe my knife after I cut every egg as I find that some of the yolk inevitably sticks to the knife.

    When I cut the next egg, the yolk residue is left on the new egg as I cut it. Weird but it’s one of my pet hates, especially after all my effort in peeling those perfect quail eggs!

    quail egg whole and halved

    Why Panko Breadcrumbs?

    Panko breadcrumbs are flaky, airy and light. I love the texture as opposed to normal breadcrumbs which are denser, especially after being browned in butter.

    Panko breadcrumbs resemble shards rather than grains and as result of that, its stays crunchier longer too.

    The Japanese Panko breadcrumbs can’t be made at home as they are cooked on a metal plate with electrical currents. The end product is not actual bread as we know it but rather a product which resembled it.

    As this product is not baked, no crust forms and when it goes stale and dries out, the Japanese bread would break apart into small shards and thus the birth of Panko.

    The story suggests that during the war, the Japanese didn’t have ovens but they had metal and electric currents and from there they created their version of bread.

    My daughter loves this butter panko breadcrumbs recipe so I always have to make extra as she eats them by the spoonful!

    Panko breadcrumbs are Keto friendly and vegan. It is however not gluten free.

    Quail eggs and truffle butter panko breadcrumbs

    How to Make Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad

    How to Prepare the Green Bean and Quail Egg Salad

    Let’s get the fiddly part out of the way first. Place the quail eggs in a small saucepan of cold water. Bring the saucepan to boil on medium heat.

    Reduce the heat and simmer for a further 5 minutes to get hard boiled quail eggs. Remove the quail eggs from the saucepan and run under cold water. Peel the eggs and then cut them in half.

    With the green beans, cut off the ends. Place them in a small saucepan of salted boiling water. Cook for 5 minutes or until al dente. Drain and run under cold water. Set aside to dry on some paper towels.

    On a fry pan, heat up 1 tbsp of olive oil and truffle butter. When the butter starts to melt, add 1 cup of panko breadcrumbs and fry for about 4-5 minutes or until golden brown. Stir constantly as it can burn quickly. Set aside to cool.

    Roughly chop the parsley to yield ¼ cup.

    quail eggs and green beans

    How to Make the Dijon Mustard Vinaigrette

    I love nice and easy salad dressing recipes. It is the best seasoning for green beans.

    In a small bowl, whisk together 2 tbsp of olive oil, Dijon mustard and apple cider vinegar until well combined.

    How to Assemble the Salad

    On a flat serving plate, we are going to build this salad.

    Place the green beans on the salad platter. Pour half the dressing on top and season with salt and pepper.

    Then add the truffle butter panko breadcrumbs.

    Put half the chopped parsley on top of the breadcrumbs.

    Gently lay the quail eggs on top and be sure to spread them out evenly and make them look good. The yolk tends to pop out of the white so don’t just pick them up in a heap and place them on top of the salad.

    Then pour the rest of the dressing over the quail eggs, add the remaining parsley and season with salt and pepper. Serve immediately.

    This is a classic example of how to spruce up an easy green bean salad into a little something special. It is tasty, pungent and a wonderful savoury mix of crunch and chalky texture of the quail egg yolks. Tell me your dinner guests won’t be impressed by your ingenuity!

    That’s all!

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    Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad

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    Recipe

    Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad
    Print Recipe
    5 from 29 votes

    Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad

    Add a touch of gourmet to an otherwise easy recipe. Your guests will be so impressed with the delectable truffle tones in this Quail Egg Salad.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Salad
    Cuisine: International
    Dietary: Low Carb, Nut Free, Vegetarian
    Servings: 4 people
    Calories: 193kcal
    Author: Amy Chung

    Ingredients

    Salad

    • 10 quail eggs
    • 450 g green beans
    • 1 tbsp olive oil
    • 2 tbsp truffle butter
    • 1 cup panko breadcrumbs
    • ¼ cup flat leaf parsley, roughly chopped

    Salad Dressing

    • 2 tbsp olive oil
    • 1 tsp Dijon mustard
    • 4 tsp apple cider vinegar
    • salt, to taste
    • pepper, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Place quail eggs into a medium saucepan. Add cold water and bring to boil on medium heat. Let it boil for a further 5 minutes. Remove the eggs from the saucepan, run under cold water, peel and cut in half.
    • Cut the ends off the green beans. Place in a small saucepan of salted boiling water and cook for 5 minutes or until al dente. Drain and run under cold water. Set aside to dry.
    • Heat up a large fry pan of 1 tbsp olive oil and 2 tbsp of truffle butter. When the butter starts to melt, add 1 cup of panko breadcrumbs and fry for about 4-5 minutes or until golden brown. Stir constantly as it can burn quickly. Set aside to cool.
    • Roughly chop the parsley to yield ¼ cup.

    Salad Dressing

    • In a small mixing bowl, add 2 tbsp olive oil, Dijon mustard and apple cider vinegar. Mix until well combined.

    Assembly

    • On a flat serving platter, place the green beans. Pour half the dressing on top and season with salt and pepper.
    • Put the truffle butter breadcrumbs on top.
    • Put half the chopped parsley on top of the breadcrumbs.
    • Lay the quail eggs on top.
    • Pour the rest of the dressing over the heaped salad.
    • Add the remaining parsley.
    • Season with salt and pepper and serve immediately.

    Notes

    • You can replace green beans with French beans, yellow beans or asparagus.
    • If you’re not a fan of ruffle, normal butter will do. Make sure it’s salted.
    • You can use any breadcrumbs but know that it won’t be as light and fluffy as the panko breadcrumbs. Use gluten free breadcrumbs to make this recipe coeliac friendly.
    • Normal eggs can be used. You can either cut them into wedges or just roughly chop them up.
    • Some tips for cooking, peeling and cutting hard boiled quail eggs. The trick to cooking the perfect quail eggs is to place them in cold water in a saucepan and bringing them to boil. Once it reaches that point, reduce to a simmer. As for peeling them, crack the quail egg all around (you can roll them under your palm). Look for the bit on the tips where it may be a bit lifted and using your finger or the tip of a knife, get under the membrane and the whole shell should come off in one go. As for cutting it, always wipe your small knife after cutting every quail egg. This ensures that any yolk residue left on the knife is not transferred to the next egg.

    Nutrition

    Calories: 193kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 309mg | Potassium: 317mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1405IU | Vitamin C: 18.7mg | Calcium: 89mg | Iron: 2.9mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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    « Thai Green Mango Salad with Salty Tamarind Dressing
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    Reader Interactions

    Comments

    1. Lathiya

      July 10, 2020 at 5:43 am

      5 stars
      This salad looks so hearty and delicious. Such a simple and flavorful salad.

      Reply
    2. Mama Maggie's Kitchen

      July 06, 2020 at 6:21 pm

      5 stars
      MY husband will love this Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad!

      Reply
    3. Jen Talley

      July 05, 2020 at 7:24 am

      5 stars
      This looks so delicious! Now I need to find a place near me that sells quail eggs! I love trying new things!

      Reply
    4. Chef Dennis

      July 04, 2020 at 9:26 pm

      5 stars
      This Salad is perfect for my family! They will love this.

      Reply
    5. Michele Peterson

      July 04, 2020 at 7:17 am

      5 stars
      What a beautiful recipe! I did not know how panko crumbs are made – fascinating!

      Reply
      • Marina

        July 04, 2020 at 6:55 pm

        5 stars
        Love quail eggs and this salad looks amazing, cannot wait to try it

        Reply
    6. Debra

      July 04, 2020 at 5:40 am

      5 stars
      I”ve never tried quail eggs….thanks for answering all my questions. You make it sound doable….and this looks super tasty too.

      Reply
    7. Emily Flint

      July 04, 2020 at 2:35 am

      5 stars
      This is a very impressive salad, I can’t wait to make this one again for my next dinner party!

      Reply
    8. Sue

      July 03, 2020 at 11:10 pm

      5 stars
      What a great combination in this salad. Love the use of truffle butter!

      Reply
    9. Robyn

      July 03, 2020 at 7:24 pm

      5 stars
      This looks such a delicious salad! I love truffle with eggs, and the Panko breadcrumbs to add crunch is such a lovely addition

      Reply

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    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

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