Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Vintage rosé Champagne.

You might also like...

Grilled squid (Pla meuk yang)

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.