Quail Eggs With Olive Paste
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes
2
Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled
3
Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled
4
Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs
5
Garnish the egg halves with the thyme sprigs
6
In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes
7
Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled
8
Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled
9
Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs
10
Garnish the egg halves with the thyme sprigs