Quail’s eggs with rock salt and roasted cumin

These beautiful speckled little eggs may sound posh, but they can be bought pretty cheaply (I get mine from an Asian supermarket).

This is a really simple canapé if you want to impress dinner guests, or go down pretty well with a few cold beers. They can also be made well in advance so that you’re not running around like a crazy person. (Just remember to leave an extra dish out for your guests to throw their discarded egg shells in).

Method

  1. Put a medium sized pan of water on to boil
  2. Put a small frying pan on to heat
  3. When the water is boiling, add the quail’s eggs and boil for 4 minutes. 
  4. After the 4 minutes, take the eggs out of the boiling water with a slotted spoon and place in a bowl of iced water to stop the cooking
  5. In the frying pan add the cumin seeds and toast until you can smell the cumin, remove from the heat and mix with the salt
  6. Serve with eggs in a dish, with the cumin and salt alongside to dip the eggs in

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