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    Quail's Eggs with Cumin Sea Salt

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    Quail's Eggs with Cumin Sea Salt

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Makes: 24


    • 2 tbsp cumin seeds
    • 1½ tbsp sea salt
    • 1 tsp demerara sugar
    • 24 quail's eggs


    1. Heat a heavy-based frying pan over a medium heat and toast the cumin seeds for 2-3 minutes until fragrant. Place in a spice grinder or pestle and mortar with the salt and sugar and grind until you have a fine powder. Set aside.
    2. Bring a pan of water to the boil and add the eggs. Simmer gently for 1 minute and 30 seconds, then drain. Run under cold water to prevent the eggs from cooking any further - but do not cool them completely.
    3. Serve the eggs in a bowl, with the cumin salt in a small dipping bowl alongside, allowing people to peel the eggs while still warm. If you buy the eggs a good few days before cooking them, they should be easier to peel.

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