Pickled and boiled quail eggs with celery salt
Australian Gourmet Traveller fast food starter pickled and boiled quail eggs with celery salt
- Serves 8
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Ingredients
- 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
Main
- 1Bring 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.
- 2For 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.
- 3Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.
- 4To serve, place pickled quail eggs in a bowl. Place remaining 12 quail eggs on a plate and serve with celery salt and buttered bread.
Notes
Drink Suggestion: Vintage rosé Champagne.