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Quails eggs with mayonnaise

Ingredients
4 tbsp balsamic vinegar
1 tsp white wine vinegar
3 quails' eggs
2 egg yolks
1 tsp white wine vinegar
2 tsp dijon mustard
olive oil

Method
1. Place the balsamic vinegar in a small pan and simmer for a few minutes until reduced slightly and syrupy.
2. Bring a pan of water to the simmer and add the white wine vinegar. Whisk the water to create a whirlpool in the centre.
3. Crack the eggs into the whirlpool and leave to poach gently for three to four minutes until set. Carefully remove with a slotted spoon.
4. Meanwhile, place the egg yolks, vinegar and mustard into a food processor or blender and blitz until thick and creamy.
5. Pour in enough oil, very slowly, until the mayonnaise is thick.
6. Serve the mayonnaise with the eggs on a serving plate and drizzle the reduced balsamic around the edge.