Delia

Quails’ Eggs with Cracked Pepper and Salt

Peeling boiled quails’ eggs is not my favourite job so I usually rope in some help, but it’s worth it because they look so pretty and taste wonderful dipped in cracked pepper and salt.


Serves 6



Quails’ Eggs with Cracked Pepper and Salt
Ingredients
 24 quails' eggs
 1 tablespoon mixed peppercorns, crushed in a mortar
 1 tablespoon sea salt

Method

To cook the eggs, put them into plenty of boiling water, bring them quickly back to the boil and using a timer, give them one minute and 45 seconds.

Next, run cold water over them to stop them cooking and peel them while they are still slightly warm, reserving a few with the shell on, to garnish. Then, to serve, arrange them on a platter with the unpeeled eggs and a little dipping pot containing the pepper and salt, which have been mixed together.

_This recipe is taken from How to Cook Book Three._

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