Olive Magazine

Quails’ eggs with pink peppercorn salt

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • makes 24

These quail's eggs with pink peppercorn salt make for stylish-looking canapés for your next party. Leave a bit of the speckled shell on to serve for a more interesting look.

Nutrition:
NutrientUnit
kcal18
fat1.3g
saturates0g
carbs0g
sugars0g
fibre0g
protein1.6g
salt0.96g
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Ingredients

  • 24 quails’ eggs
  • 1 tbsp white wine vinegar
  • 1 tbsp pink peppercorns
  • 3 tbsp sea salt flakes

Method

  • STEP 1

    Bring a pan of water to the boil and add the eggs and vinegar. Boil for 2½ minutes and then cool in a bowl of cold water. Use a pestle and mortar or a spice mill to roughly grind the peppercorns and salt together. Pour into a small serving bowl and put on a platter. Peel half the shell off the eggs and serve with the salt for dipping.

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