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Aren't quail eggs the cutest things?!
Served with this spiced and salty dukkah they make an easy little appetizer. You can make the dukkah way ahead of time
as it stores well in an airtight container, the quail eggs are best cooked and eaten on the same day.
I prefer to keep the eggs in their attractive shells to peel at the table, although it can be a little messy, so you
may prefer to peel them first.
- Quail Eggs with Dukkah
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- 12 fresh quail eggs
- ½ cup of almonds
- ¼ cup of black sesame seeds
- 2 teaspoon of whole coriander seeds
- 1 teaspoon of whole cumin seeds
- ½ teaspoon of dried thyme or another favourite herb
- 3 teaspoons of course sea salt
- freshly ground black pepper
- Firstly toast the almonds in a hot pan for about 15 minutes, stirring frequently to prevent burning.
- Toast the spice seeds and sesame seeds separately in the same way.
- Cool and combine with the remaining ingredients in a food processor.
- Grind the mixture until it resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste.
- Be careful as over processing can release the oil from the almonds and make the mixture moist, which you don't
want.
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- When ready to serve full a small saucepan of water submerge the small eggs carefully into the water.
- Bring the pot just to the boil and simmer the eggs for 2½ minutes.
- Drain the eggs and refresh them in a bowl of ice water to allow to cool.
- Peel and dip the eggs into the salty dukkah mixture with your guests at the table.
- Makes 12
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