Quail Egg and Porcini Mushroom Amuse-Bouche

Preparation	20'
Difficulty	Medium
Game	Quail
Calories	500 - 600
Activity	M50' F66'
People	4
Wine pairing	Verdicchio dei Castelli di Jesi

Ingredients

N 4 quail eggs

G 100 porcini mushroom cooking water

G 50 seed oil

N 1 teaspoon soy lecithin

N 1 teaspoon vinegar

Salt (to taste)

Pepper (to taste)

*530

For each hour of running at a medium-low speed (8 km/h), the average calorie expenditure is 8 kcal × kg × h. To burn the 530 kcal contained in this recipe, an average of 66 minutes is required for a woman (average weight of 60 kg) and 50 minutes for a man (average weight of 80 kg).

Preparation

This recipe was created by reusing a by-product from porcini mushroom preparation: the liquid obtained during their cooking.
Pour the cold porcini cooking liquid, seed oil and soy lecithin into a tall container.
Blend with an immersion blender until obtaining a smooth and stable mixture.
Cut the quail egg shells with scissors to avoid damaging the yolks.
Bring a small saucepan of water to a boil and add one teaspoon of vinegar.
Turn off the heat and create a whirlpool in the saucepan with a utensil. Add the quail egg and cook it for a few moments until the yolk is sealed inside the egg white, which forms a protective “coat” around it.
Plate in a small container by placing the egg first, followed by the porcini mushroom water emulsion. Season with salt and pepper.

Quail Egg and Porcini Mushroom Amuse-Bouche

Ingredients

Preparation

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