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