Helene from Countryside Connection has sent in this wonderfully simple quail egg recipe which will make a great snack or nibbles for a party.
This recipe can be prepared in 45 minutes or less.
- 6 ounces sesame seeds
- 1 teaspoon coarse sea salt
- 48 quail eggs
Preheat oven to 350°F. / 180 C / Gas Mark 4.
In a baking pan spread seeds evenly and toast, stirring once halfway through toasting, until deep golden, about 12 minutes. Cool seeds and using a mortar and pestle grind with salt until coarsely ground. Sesame salt may be made 2 weeks ahead and kept, covered, at room temperature.
In a saucepan cover eggs with cold water by 1 inch and bring just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes for quail eggs. Drain water from the pan and run cold water over eggs, cracking the shells against side of pan. Peel eggs.
Serve eggs with salt.
Serve as part of a buffet, appetizer or for any other group gathering.
Thanks Helene for this quail egg recipe suggestion. I look forward to trying it next time we have guests.