Ingredients Jump to Instructions ↓

  1. 24 quail eggs

  2. 1 tsp celery seeds To serve: bread and butter

  3. 250 ml dry white wine cup white wine vinegar tsp celery seeds tsp aniseed

  4. 8 whole cloves tsp white peppercorns tsp pink peppercorns tsp coriander seeds tsp fennel seeds

  5. 4 fresh bay leaves

  6. 2 fresh thyme leaves

  7. 1 golden shallot, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Serves 8 Bring a large saucepan of salted water to the boil over high heat, add quail eggs and cook for 3 minutes, then drain and cool under cold running water. Peel 12 quail eggs.

  2. For pickling mixture, combine all ingredients plus 2 tsp sea salt and ¼ cup water in a large saucepan over medium heat and bring to the boil. Simmer for 7 minutes, reduce heat, add peeled eggs and simmer for 5 more minutes. Cool, then transfer to a sterilised jar. Refrigerate until ready to use.

  3. Combine celery seed and 2 tsp salt in a mortar and, using a pestle, pound until coarsely ground. Transfer to a small bowl.

  4. To serve, place pickled quail eggs in a bowl. Place remaining 12 quail eggs on a plate and serve with celery salt and buttered bread.


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