Sunday, December 21, 2008
This week was Christmas Pot Luck at work and I wanted to make something that is tasty, quick, and not going to break the bank. It's also a little different from the usual fare, which I always enjoy. Most of the people I know have never tried quail eggs, but they're pretty much just like regular eggs - only cuter!
Put 24 eggs in a large saucepan of simmering water and cook for 5 minutes. While they are cooking, make the salt dip(s) by just grinding all ingredients together using a mortar & pestle or spice grinder.
2 tbsp toasted sesame seeds
1/2 tsp sea salt
2 tbsp coriander seeds, toasted until fragrant (~2 min) in a fry pan
1 1/2 tbsp sea salt
1 tsp demerara sugar
When the eggs are done, drain, then run cold water over the eggs to stop them from cooking. It's easiest to peel them now, under the running water. The shells are a bit thicker than regular eggs, so the peeling is what takes the longest as you want to keep them looking pretty. I made these the night before and used the egg tray to transport & serve them at work, and stuck toothpicks in them to serve. Easy peasy!