Quail’s eggs with Viking Smoked Salt

This is an example of how two beautiful ingredients can make a simple and exquisite dish. No fuss, no flamboyance. But the happy pairing of rich, smoky salt with a mouthfuls of sweet quail’s eggs.

Whether this is served at a drink’s party, as sit-down starter or a course in a tasting menu, it is easy to assemble, and can be prepared in advance - a great way to present a sophisticated dish with minimum hassle.


Ingredients Serves: 8


Method

  1. Bring a pan of water to the boil.
  2. Lower the eggs into the water for 2 minutes 15 seconds – this ensures a slightly runny yolk.
  3. Remove the eggs with a slotted spoon and plunge them into a pan of cool water under running cold water, to cool the eggs through and stop them cooking.
  4. Bang the pointy top of the egg on a hard surface, and peel the shell, leaving an acorn-like cup of shell at the bottom.
  5. Serve three eggs per person on a black slate, with a small mound of Viking smoked salt.

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