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
- 24 quail’s eggs
- 20g Viking smoked salt
- Bring a pan of water to the boil.
- Lower the eggs into the water for 2 minutes 15 seconds – this ensures a slightly runny yolk.
- 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.
- 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.
- Serve three eggs per person on a black slate, with a small mound of Viking smoked salt.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.