Chef's Recipes

Shane Osborn: Curried quail eggs with coriander

Australian Gourmet Traveller French recipe for curried quail eggs with coriander by Shane Osborn.

By Shane Osborn
  • 10 mins preparation
  • 3 mins cooking
  • Serves 8
  • Print
Shane Osborn: Curried quail eggs with coriander
“I love this modern spin on my favourite school sandwich: curried egg. If you don’t like curry, you can substitute grain mustard.” Shown with <a href="/shane-osborn-chilled-pumpkin-and-ginger-velout-with-toasted-seeds.htm">chilled pumpkin and ginger velouté with toasted seeds</a>.


  • 12 quail eggs, at room temperature
  • 1 tbsp good-quality mayonnaise
  • Large pinch curry powder, or to taste (see note)
  • 12 coriander leaves


  • 1
    Carefully lower eggs into a saucepan of boiling water using a spoon, cook until hard boiled (3 minutes). Drain, refresh for 10 minutes, peel and halve lengthways. Scoop out yolks with a spoon, transfer to a bowl, add mayonnaise and curry powder, mash with a fork, season to taste. Spoon mixture into halved whites, top each with a coriander leaf, serve immediately.


Use a quality mild curry powder, such as korma from Herbie’s Spices.
This recipe is from the July 2009 issue of
Drink Suggestion: Blanc de blancs Champagne. Drink suggestion by Max Allen

  • Author: Shane Osborn