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Pickled and boiled quail eggs with celery salt

Australian Gourmet Traveller fast food starter pickled and boiled quail eggs with celery salt
Pickled and boiled quail eggs with celery salt

Pickled and boiled quail eggs with celery salt

William Meppem

Ingredients

Pickle mixture

Method

Main

1.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.
2.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.
3.Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.
4.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.

Drink Suggestion: Vintage rosé Champagne.

Notes

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