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Quail Eggs With Celery Salt

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“ZWT6 England. Eggs have long been a part of spring rituals. Quail eggs are a perfect English starter, often served with the shells half peeled, ready to dip into celery salt. A staff favorite on http://www.foodandwine.com. Recipe by Tamasin Day-Lewis.”
READY IN:
10mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

  • 3 dozen quail eggs
  • celery salt

Directions

  1. Bring a large pot of water to a boil over moderately high heat.
  2. Place the quail eggs in a wire basket or strainer and lower them into the boiling water.
  3. Cook the eggs for 5 minutes, then cool them under running water.
  4. Pat the eggs dry.
  5. Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.

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