Quail eggs with fennel and chilli salt
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Quail eggs with fennel and chilli salt
Serves: 6-8
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
184Kcal
Fat
14gr
Saturates
4gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
16gr
Salt
6gr
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Ingredients
- 24 quails eggs, at room temperature
- ½ tbsp fennel seeds
- ¼ tsp crushed dried chilli flakes
- 2 ½ tbsp flaked sea salt
- ¼ tsp freshly ground black pepper
Step by step
Get ahead
Prepare the boiled eggs and flavoured salt up to 1 day before. Once the eggs are completely cold, drain from the iced water and put them in the fridge. Remove from the fridge 15 minutes before serving.
- Half-fill a large bowl with cold water and a couple of handfuls of ice cubes. Bring a saucepan of water to the boil. Carefully lower 8 eggs at a time into the pan with a slotted spoon, and boil for 2 minutes for soft yolks, and 2 minutes 30 seconds for hard boiled, from the time that you add them. Lift out with the slotted spoon and transfer immediately to the bowl of iced water to stop the cooking process. Repeat with the remaining eggs; cooking them in small batches means that they will cook more evenly. Add extra ice cubes to the bowl if needed.
- Toast the fennel seeds and chilli flakes in a small dry frying pan over a medium heat. When the seeds start to smell fragrant, about 3 minutes, tip from the pan into a pestle and mortar. Crush until the seeds have brokem up, then stir in the salt and pepper. Crush again briefly then take the pestle straight to the table with the eggs in a bowl, and another bowl for the shells.
