Recipe courtesy of Laura Calder
Herb-Rolled Quail's Eggs
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 17
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 76
- Sodium
- 26
- Total: 1 hr 23 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 18 min
Ingredients
24 fresh quail eggs
Olive oil, for rubbing
3 to 4 tablespoons za'atar
Fleur de sel (sea salt)
Directions
- 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.
- 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.