12quail eggs, at room temperature1 tbspgood-quality mayonnaiseLarge pinchcurry powder, or to taste (see note)12coriander leaves
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.