Ingredients
1tsp celery seeds
1 tbsp sea salt
12 quail eggs
Instructions
Cook the quail eggs in simmering water for two minutes. Drain and leave in cool water for a couple of minutes.
Grind the celery seeds, again in a pestle and mortar (or the back of a wooden rolling pin), and roughly grind the salt flakes together.
Leave the guests to peel their own eggs and dip the tops in the salt.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
