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.

 

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  • Servings: 8

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Ingredients

  • 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





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