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1tsp celery seeds

1 tbsp sea salt

12 quail eggs

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.


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.