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Shane Osborn: Curried quail eggs with coriander

You'll need

12 quail eggs, at room temperature 1 tbsp good-quality mayonnaise Large pinch curry powder, or to taste (see note) 12 coriander leaves


  • 01
  • Carefully lower eggs into a saucepan of boiling water using a spoon, cook until hard boiled (3 minutes). Drain, refresh for 10 minutes, peel and halve lengthways. Scoop out yolks with a spoon, transfer to a bowl, add mayonnaise and curry powder, mash with a fork, season to taste. Spoon mixture into halved whites, top each with a coriander leaf, serve immediately.
Note Use a quality mild curry powder, such as korma from Herbie’s Spices.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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Blanc de blancs Champagne.

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