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

Nutrition: per serving

  • kcal18
  • fat1.3g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein1.6g
  • salt0.96g

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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