Shane Osborn: Curried quail eggs with coriander

AT A GLANCE

  • Serves 8 people

  • 12 quail eggs, at room temperature
  • 1 tbsp good-quality mayonnaise
  • Large pinch curry powder, or to taste (see note)
  • 12 coriander leaves
01   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.
Note Use a quality mild curry powder, such as korma from Herbie’s Spices.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

Recipe:

SHANE OSBORN

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

BLANC DE BLANCS CHAMPAGNE. , suggested by MAX ALLEN

View Full Site