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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.

 
 
 Quails’ Eggs with Cracked Pepper and Salt

  Serves 6

Ingredients
 24 quails' eggs
 1 tablespoon mixed peppercorns, crushed in a mortar
 1 tablespoon sea salt
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Equipment
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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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