Quail Eggs with Roasted Sesame Salt

From issue #6.
Photography by Photography by Elizabeth Goodall.
Quail Eggs with Roasted Sesame Salt

Designed for 8-10 people, this menu is easily expanded for a bigger crowd. Simply serve a potato dish and an extra salad with the mains.


2 dozen quail eggs

Spice Mix
2 tablespoons white sesame seeds
2 tablespoons flaky sea salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 tablespoon cumin seeds


Put the eggs in a pot and cover with cold water. Bring to the boil and cook for 2 ½ minutes for soft boiled or 3 minutes for hard boiled. Drain and run under cold running water to cool. Peel, reserving a few eggs in their shells for a garnish. The easiest way to peel quail eggs is to gently crack the shell all over first.

Spice Mix: Combine the ingredients and toast the mix in a dry frying pan until fragrant. Tip into a small dish.

To serve: Pile the eggs onto a dish and serve with the spice mix on the side for dipping.