Quail eggs with flavoured salts

Quail eggs with flavoured salts

From
Posh Eggs
Makes
3 salts
Prep
40 mins
Photographer
Louise Hagger

Flavoured salts can be stored in airtight jars for up to three months and used to add a pop of flavour to grilled meats, salads, roast vegetables and even popcorn.

Ingredients

Quantity Ingredient
12 quail eggs

For the spiced sesame salt

Quantity Ingredient
1 tablespoon sesame seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
3 tablespoons sea salt

For the lemon oregano salt

Quantity Ingredient
1 large lemon, zested
4 tablespoons sea salt
1 1/2 teaspoons dried oregano

For the smoky sweet salt

Quantity Ingredient
1 teaspoon smoked sweet paprika
1 teaspoon cayenne
3 tablespoons sea salt

Method

  1. Bring a large pan of water to the boil. Carefully lower in your eggs and simmer for 3 minutes. Remove with a slotted spoon and immediately rinse under cold running water to cool.
  2. Make each salt in turn. Toast the sesame, fennel and cumin seeds in a small, dry pan for a couple of minutes until fragrant. Mix with the sea salt then blitz in a mini processor (or grind using a pestle and mortar) until you have a fine powder.
  3. Preheat the oven to 200°C and line a lipped baking tray with baking parchment. Mix the lemon zest and salt together in a small bowl. Spread over the lined tray, place in the hot oven then immediately turn off the heat and leave the tray in the oven for 30 minutes. Remove and stir through the oregano. If you prefer a finer texture, you can grind it as per the spiced sesame salt.
  4. Mix the paprika and cayenne in a mortar and pestle (or mini processor), then add the salt and grind together.
  5. Serve the three salts in separate little bowls with the quail eggs for peeling and dipping.
Tags:
eggs
breakfast
lunch
dinner
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