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Quail’s Eggs with Homemade Celery Salt
PREP TIME: 15 mins
COOKING TIME: 1 hour
SERVES: 8
Thanks to Sainsbury’s for providing this delicious recipe. Find the recipe and buy the ingredients here
What to do
- 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.
- 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.
