Recipe courtesy of Laura Calder

Herb-Rolled Quail's Eggs

  • Level: Easy
  • Total: 1 hr 23 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 18 min
  • Yield: 2 dozen
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24 fresh quail eggs

Olive oil, for rubbing

3 to 4 tablespoons za'atar

Fleur de sel (sea salt)


  1. Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling. 
  2. Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.

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