TEA-MARBLED QUAIL EGGS

GLUTEN-FREE TEA-MARBLED QUAIL EGGS

Quail eggs are the perfect one-bite snack. By cracking their shells and steeping them in an aromatic mixture, these Tea-Marbled Quail Eggs have a painterly finish and a delicate flavour. Pop them on sticks for handy picnic or party fare.

Caren

QUAIL TEA EGGS STEEPING PIC.JPG
QUAIL TEA EGGS UNPEELED PIC.JPG
QUAIL TEA EGGS DIPPED PIC.JPG

TEA-MARBLED QUAIL EGGS

12 quail eggs, at room temperature, washed
3 cups water
1 tablespoon English Breakfast tea leaves, or 2 tea bags
1 teaspoon salt
1 teaspoon five spice powder
2 star anise
12 cocktail sticks
Five Spice Salt to serve, see below

Bring 2 cups of water to the boil in a saucepan. Carefully add the eggs and cook for 2 minutes.

Drain and rinse eggs under cold running water until cool.

Meanwhile boil the remaining cup of water and pour into a bowl. Add tea leaves, salt, five spice and star anise. Stir to combine.

Place the eggs on a clean cloth. Crack the shell of each egg all over either by rolling it on the bench or tapping with the back of a dessertspoon. Leave the shell on the egg. Place the eggs in the tea mixture, ensuring they are covered with liquid.

Allow the liquid to cool then cover and refrigerate for at least 12 hours.

Peel the eggs, skewer each onto a cocktail stick and serve with the Five Spice Salt.

Five Spice Salt

1 tablespoon sea salt
1 tablespoon five spice powder
¼ teaspoon coarsely ground black pepper
Roughly crush the ingredients in a mortar and pestle. Store in an airtight jar.

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