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

 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._


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... Christmas cake flour
27 Nov 2015 14:28
Coffee Break Racking my brains
27 Nov 2015 18:52
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Choux pastry
27 Nov 2015 20:16
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by