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Quails eggs with celery salt

/ Categories Recipes, #CookWithLeiths / Author:

Quails eggs with celery salt


Serve as a snack or canape, about 4 eggs per person

16-20 Quails eggs
1 Tbsp celery salt


  1. Fill a bowl with iced water and set aside.
  2. Bring a small pan of water to the boil and cook the quail eggs for 2.5 – 3 minutes, depending on whether you prefer a runnier or firmer yolk.
  3. Remove the eggs from the boiling water and quickly place into the iced water.
  4. Lightly crack each egg shell on the side of the bowl.
  5. When the eggs are cool, remove them one by one and peel off the egg shells. Pat dry and store them in an airtight container in the fridge until ready to serve. (they can be stored in the fridge for up to 2 days).
  6. Serve the eggs with a sprinkling of celery salt, or a dish of the salt for guests to dip their own eggs.

Author: Leiths Teachers


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