Quail Eggs with Flavored Salt

A common British pub snack is an egg boiled and served in its shell with celery salt. Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013.
July 08, 2016


  1. Bring 4 cups water to a rapid boil in a medium saucepan. Add the quail eggs and cook for 2½ minutes. Immediately cool them in a bowl of ice water for 5 minutes, then drain well and put them in an attractive serving bowl.
  2. Toast the cumin seeds in a dry pan over medium-high heat until fragrant, a minute or so. Coarsely grind the cumin in a spice mill or with a mortar and pestle. Transfer to a small dish, add the salt and cayenne, and stir together.
  3. Pass the eggs and the cumin salt at the table, so each diner can peel and season his or her own.


  • 18 quail eggs
  • 2 teaspoons cumin seeds
  • 1/4 cup coarse sea salt
  • Large pinch of cayenne
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