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.
Fast Hors d'Oeuvres
3 dozen quail eggs
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.