Return to listing

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
Oven temperatures and Conversions
Click here for information
Equipment
There is no list of equipment specified for this recipe.

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._

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... summer fruit terrine
17 Dec 2014 22:21
Coffee Break Sprouts Rasdora
17 Dec 2014 19:00
Food and travel Venice
11 Nov 2014 09:07
Ingredients Golden Icing Sugar
05 Dec 2014 23:17
Can Anyone Help? reply to "Melting Chocolate"
17 Dec 2014 19:15
Books Video
21 Oct 2014 19:59
Equipment Cooking marmalade
03 Dec 2014 15:53
Gardening Gardening in general
09 Dec 2014 13:19
 
NetObserver
CMS solutions by REDtechnology.com