1/2
cup
sushi rice, cooked
8
quail eggs
5
ounces
extra light olive oil
1
Indicum truffle
1
ounce
truffle oil Maldon salt
Truffle Quail Eggs over Crispy Rice Pancake
Truffle Quail Eggs over Crispy Rice Pancake is based on a classic Spanish and also latin dish which is fried eggs with rice which is very common and familiar in many households. Here we take a cocktail approach an we transform the dish in a cocktail bite using the Japaneese approach of nigiri, over a crispy rice pancake topped with a truffle shaving, which is another variation for texture.
Ingredients
Directions
Pre-heat oil to 350 degrees. Make 6 to 8 (1 oz.) patties with the sushi rice. Place thumb in the center of the patties to make a nest for the egg. In a non-stick plan with 2 tbs. of oil, fry quail egg, keep yolk whole. Once fried with a cookie cutter, cut off the whites (keeping yolk whole). In pre-heated oil, fry the rice pancakes until golden brown for about 2-4 minutes. Remove and place on a cooling rack.
To plate, place rice pancakes on a platter. Place the quail eggs above the rice cake. Shave Indicum truffle with microplane on quail eggs. Sprinkle salt and a drop of truffle oil on each egg. Serve and enjoy.
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