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.
|24 quails' eggs|
|1 tablespoon mixed peppercorns, crushed in a mortar|
|1 tablespoon sea salt|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Sausage Rolls
- Vegetarian 'Sausage Rolls'
- Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
Flavours of France plus win Le Creuset cookware
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
oily vinaigrette dressing
07 Dec 2013 00:17
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
04 Dec 2013 14:22
|Can Anyone Help?||
06 Dec 2013 21:47
06 Dec 2013 09:54
06 Dec 2013 14:18
05 Dec 2013 16:54