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|
|Oven temperatures and Conversions|
|Click here for information|
|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._
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