Quail’s eggs with three dips

Name: Quail’s eggs with three dips
Yield: Serves 8
Cuisine: British recipes
Ingredients: 32 quail’s eggs; For the aioli; 3 garlic cloves, crushed; 2 egg yolks; 11/2 tbsp fresh white breadcrumbs; 2 tbsp white wine vinegar; 150ml olive oil; For the cumin salt; 1/2 tsp cumin seeds; 3 tbsp Maldon Sea Salt; For the herb dip; Handful fresh flatleaf parsley; Handful fresh chives

Easy
October 2004

Easy
October 2004

Serves 8
Takes 25 minutes to make

Quail’s eggs. They might be fiddly to shell, but, they’re a lovely base for all kinds of dips. Perfect for a party.

Vegetarian recipes

Nutrition: per serving

Calories: 256kcals
Fat: 24.2g (2.9g saturated)
Protein: 7.6g
Carbohydrates: 2g (0.2g sugar)
Salt: 5.7g

Nutrition: per serving

Calories: 256kcals
Fat: 24.2g (2.9g saturated)
Protein: 7.6g
Carbohydrates: 2g (0.2g sugar)
Salt: 5.7g

Per serving: 256kcals, 24.2g fat (2.9g saturated), 7.6g protein, 2g carbs, 0.2g sugar, 5.7g salt

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Ingredients

32 quail’s eggs
For the aioli
3 garlic cloves, crushed
2 egg yolks
11/2 tbsp fresh white breadcrumbs
2 tbsp white wine vinegar
150ml olive oil
For the cumin salt
1/2 tsp cumin seeds
3 tbsp Maldon Sea Salt
For the herb dip
Handful fresh flatleaf parsley
Handful fresh chives

32 quail’s eggs
For the aioli
3 garlic cloves, crushed
2 egg yolks
11/2 tbsp fresh white breadcrumbs
2 tbsp white wine vinegar
150ml olive oil
For the cumin salt
1/2 tsp cumin seeds
3 tbsp Maldon Sea Salt
For the herb dip
Handful fresh flatleaf parsley
Handful fresh chives

Method

The day before serving, put the garlic, yolks, breadcrumbs and vinegar into a food processor. Season and whizz to a paste. With the motor still running, slowly add the oil to make a smooth, thick mayonnaise. Add 1 teaspoon hot water and mix. Chill until required.
For the cumin salt, warm the cumin seeds in a non-stick pan over a high heat until they release their aroma. Crush to a fine powder using a pestle and mortar. Stir into the salt.
For the herb dip, roughly chop the herbs and mix together.
Put the quail’s eggs into a pan and cover with cold water. Bring to the boil, then simmer for 3 minutes. Drain under cold running water to cool, then peel. Chill in the fridge until required.
Just before serving, cut the eggs in half (or leave whole if you prefer) and arrange on a platter. Put the 3 dips into bowls and serve with the eggs.

Method

The day before serving, put the garlic, yolks, breadcrumbs and vinegar into a food processor. Season and whizz to a paste. With the motor still running, slowly add the oil to make a smooth, thick mayonnaise. Add 1 teaspoon hot water and mix. Chill until required.
For the cumin salt, warm the cumin seeds in a non-stick pan over a high heat until they release their aroma. Crush to a fine powder using a pestle and mortar. Stir into the salt.
For the herb dip, roughly chop the herbs and mix together.
Put the quail’s eggs into a pan and cover with cold water. Bring to the boil, then simmer for 3 minutes. Drain under cold running water to cool, then peel. Chill in the fridge until required.
Just before serving, cut the eggs in half (or leave whole if you prefer) and arrange on a platter. Put the 3 dips into bowls and serve with the eggs.

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