Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Quails’ eggs with pink peppercorn salt
- Preparation and cooking time
- Total time
- Easy
- makes 24
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.
