Quail’s eggs with three dips
- 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.
- 24.2g (2.9g saturated)
- 2g (0.2g sugar)
Per serving: 256kcals, 24.2g fat (2.9g saturated), 7.6g protein, 2g carbs, 0.2g sugar, 5.7g salt
- 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
- 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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