Prep 5 mins
Cook 5 mins
ZWT6 England. Eggs have long been a part of spring rituals. Quail eggs are a perfect English starter, often served with the shells half peeled, ready to dip into celery salt. A staff favorite on http://www.foodandwine.com. Recipe by Tamasin Day-Lewis.
- 3 dozen quail eggs
- celery salt
- Bring a large pot of water to a boil over moderately high heat.
- Place the quail eggs in a wire basket or strainer and lower them into the boiling water.
- Cook the eggs for 5 minutes, then cool them under running water.
- Pat the eggs dry.
- Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.