Quails’ eggs with pink peppercorn salt

  • makes 24
  • Easy

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.



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


  • 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.

Nutritional Information

  • Kcals 18
  • Protein 1.6g
  • Fat 1.3g
  • Salt 0.96g