Pickled and boiled quail eggs with celery salt

AT A GLANCE

  • Serves 8 people

  • 24 quail eggs
  • 1 tsp celery seeds
  • To serve: bread and butter
  •  
  • Pickle mixture
  • 250 ml dry white wine
  • ½ cup white wine vinegar
  • ¼ tsp celery seeds
  • ¼ tsp aniseed
  • 8 whole cloves
  • ½ tsp white peppercorns
  • ½ tsp pink peppercorns
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 4 fresh bay leaves
  • 2 fresh thyme leaves
  • 1 golden shallot, coarsely chopped
01   Bring a large saucepan of salted water to the boil over high heat, add quail eggs and cook for 3 minutes, then drain and cool under cold running water. Peel 12 quail eggs.
02   For pickling mixture, combine all ingredients plus 2 tsp sea salt and ¼ cup water in a large saucepan over medium heat and bring to the boil. Simmer for 7 minutes, reduce heat, add peeled eggs and simmer for 5 more minutes. Cool, then transfer to a sterilised jar. Refrigerate until ready to use.
03   Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.
04   To serve, place pickled quail eggs in a bowl. Place remaining 12 quail eggs on a plate and serve with celery salt and buttered bread.

Topics:

ENTREE, AUTUMN, MODERN AUSTRALIAN, SHALLOTS, DRINK SUGGESTION, EGGS, FENNEL, CORIANDER, QUAIL, CELERY, ANISEED, CLOVES, THYME, FAST

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

MARGARET CASTLETON

Drinking Suggestion:

VINTAGE ROSÉ CHAMPAGNE.

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