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Pickled and boiled quail eggs with celery salt

You'll need

24 quail eggs 1 tsp celery seeds To serve: bread and butter   Pickle mixture 250 ml dry white wine ½ cup white wine vinegar ¼ tsp celery seeds ¼ tsp aniseed 8 whole cloves ½ tsp white peppercorns ½ tsp pink peppercorns ½ tsp coriander seeds ½ tsp fennel seeds 4 fresh bay leaves 2 fresh thyme leaves 1 golden shallot, coarsely chopped


  • 01
  • Bring a large saucepan of salted water to the boil over high heat, add quail eggs and cook for 3 minutes, then drain and cool under cold running water. Peel 12 quail eggs.
  • 02
  • For pickling mixture, combine all ingredients plus 2 tsp sea salt and ¼ cup water in a large saucepan over medium heat and bring to the boil. Simmer for 7 minutes, reduce heat, add peeled eggs and simmer for 5 more minutes. Cool, then transfer to a sterilised jar. Refrigerate until ready to use.
  • 03
  • Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.
  • 04
  • To serve, place pickled quail eggs in a bowl. Place remaining 12 quail eggs on a plate and serve with celery salt and buttered bread.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Vintage rosé Champagne.

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