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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

Method

  • 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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