Quails’ Eggs with Cracked Pepper and Salt

Serves 6

Ingredients

24 quails' eggs
1 tablespoon mixed peppercorns, crushed in a mortar
1 tablespoon sea salt

 

To cook the eggs, put them into plenty of boiling water, bring them quickly back to the boil and using a timer, give them one minute and 45 seconds.

Next, run cold water over them to stop them cooking and peel them while they are still slightly warm, reserving a few with the shell on, to garnish. Then, to serve, arrange them on a platter with the unpeeled eggs and a little dipping pot containing the pepper and salt, which have been mixed together.

This recipe is taken from How to Cook Book Three.

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