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Quails’ eggs with homemade celery salt


Serves: 8
timePrep time: 15 mins
timeTotal time:
Quails’ eggs with homemade celery salt
Recipe photograph by Kate Whitaker

Quails’ eggs with homemade celery salt


Serves: 8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
88Kcal
Fat
7gr
Saturates
2gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
1gr
Salt
1.4gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 4 celery sticks
  • 10g sea salt flakes
  • 24 quails’ eggs, at room temperature

Step by step

Get ahead

Make the celery salt a few days ahead; store in an airtight container. Boil and peel the eggs a few hours ahead.

  1. Preheat the oven to 120°C, fan 100°C, gas ½ and line a large baking tray with nonstick baking paper. Shave the celery sticks into thin ribbons with a flat-bladed peeler and pat dry with kitchen paper. Transfer to the baking tray and bake for about 1 hour until dry. Leave to cool. Whiz in a food processor with the salt, tip into a bowl and set aside.

  2. Boil the eggs for 3½ minutes; drain and cool under cold running water. Peel the eggs and slice off a little piece at the base of each one so they can stand upright (leaving a few half-peeled looks attractive). Dip the tip of each egg in celery salt and stand the eggs on a serving plate. Serve with the remaining celery salt in a small dish.

Chef quote

Recipe photograph by Kate Whitaker

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