Quail Eggs with Celery Salt

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.


Slideshow: Fast Hors d'Oeuvres


  • Servings: 8

Related Video

More Videos
How to Make Polenta Pancakes


  • 3 dozen quail eggs
  • Celery salt

How to make this recipe

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

Contributed By Published April 2000

464017 recipes/quail-eggs-celery-salt 2013-12-06T23:43:36+00:00 Tamasin Day-Lewis spring|cocktail-party|easter|passover|british|appetizers-starters|8|basic-easy|fast|make-ahead|staff-favorite|vegetarian april-2000,quail eggs,egg appetizers,eggs with celery salt,easter appetizer,Tamasin Day-Lewis recipes,quail-eggs-celery-salt 464017

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5