Quail Eggs With Celery Salt

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.

• Ready In: 10 mins
• Serves: 8
• Yields: 8

Ingredients

• 3  dozen  quail eggs
•  celery salt

Directions

1. Bring a large pot of water to a boil over moderately high heat.
2. Place the quail eggs in a wire basket or strainer and lower them into the boiling water.
3. Cook the eggs for 5 minutes, then cool them under running water.
4. Pat the eggs dry.
5. Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.