Recipe courtesy of Laura Calder
Episode: Cocktail Dinner
Herb-Rolled Quail's Eggs
Total:
1 hr 23 min
Prep:
5 min
Inactive:
1 hr
Cook:
18 min
Yield:
2 dozen
Level:
Easy
Total:
1 hr 23 min
Prep:
5 min
Inactive:
1 hr
Cook:
18 min
Yield:
2 dozen
Level:
Easy
Total:
1 hr 23 min
Prep:
5 min
Inactive:
1 hr
Cook:
18 min
Yield:
2 dozen
Level:
Easy

Ingredients

  • 24 fresh quail eggs
  • Olive oil, for rubbing
  • 3 to 4 tablespoons za'atar
  • Fleur de sel (sea salt)

Directions

Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling. 

Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.

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