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Ingredients
- quails’ eggs 24
- white wine vinegar 1 tbsp
- pink peppercorns 1 tbsp
- sea salt flakes 3 tbsp
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.
Nutritional Information
- Kcals 18
- Protein 1.6g
- Fat 1.3g
- Salt 0.96g
