Quails' eggs with pink peppercorn salt
Treat your guests to these pretty little eggs, leave a bit of the speckled shell on for added interest
Difficulty and servings
Makes 24
Preparation and cooking times
Ready in 20 minutes
- Bring a pan of water to the boil and add the eggs and vinegar. Boil for 21/2 minutes and then cool in a bowl of cold water.
- Use a pestle and mortar or a spice mill to roughly grind the peppercorns and salt together. Pour into a small serving bowl and put on a platter. Peel half the shell off the eggs and serve with the salt for dipping.
Per serving
18 kcalories, protein 1.6g, carbohydrate 0g, fat 1.3 g, saturated fat 0g, fibre 0g, salt 0.96 g
Recipe from olive magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5014/
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Difficulty and servings
Makes 24
Preparation and cooking times
Ready in 20 minutes
Per serving
18 kcalories, protein 1.6g, carbohydrate 0g, fat 1.3 g, saturated fat 0g, fibre 0g, salt 0.96 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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01 August 2009
Missis rated and commented on this recipe
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02 December 2010
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