The procedure for opening quail eggs is very different from that used for hens’ eggs. Take a pair of, sharp, scissors, hold the egg so that the wider part is upwards, tap it delicately with the flat part of the scissors then, with the tip of the blades, cut into the shell 5 mm below the highest point, cut right round and remove the top. Don’t worry, it’s much easier that it sounds! Each time you open an egg, put it back into its container so that it remains upright. When all the eggs have been opened, pour the oil into a heavy-bottomed frying pan, put it over a medium heat and, when the oil is hot, place the eggs in it leaving a little space between them. Season with salt and pepper, without over doing it because quail eggs are very flavoursome. Cook for about 2 minutes, taking care that the eggs don’t stick to the bottom of the frying pan. When a golden crust starts to form around the edge of the whites, remove the frying pan from the heat, delicately “slide” the eggs onto a plate and pour in a little bit of oil from the pan. Use a “mandoline” slicer to distribute a few flakes of truffle on top of the eggs, serve nice and hot and… buon appetito!

(A) Quail eggs can be used like hens’ eggs but they are lighter, more delicate and have a lower cholesterol content, while they have different nutritional properties as well as being an important food for those who suffer from pollen allergy.