Advertisement
Treat yourself!
What's on at the football club?
Cappuccino maker at a bargain price!
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
Ingredients
24 quails' eggs
1 tablespoon mixed peppercorns, crushed in a mortar
1 tablespoon sea salt
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.
