Quails’ eggs with pink peppercorn salt
- Preparation and cooking time
- Total time
- Easy
- makes 24
Skip to ingredients
- 24 quails’ eggs
- 1 tbsp white wine vinegar
- 1 tbsp pink peppercorns
- 3 tbsp sea salt flakes
Nutrition:
- kcal18
- fat1.3g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein1.6g
- salt0.96g
Method
step 1
Bring a pan of water to the boil and add the eggs and vinegar. Boil for 2½ 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.
