Radishes and Quail's Eggs

No one needs to make a complicated starter on a Sunday.


  • 24 quail's eggs
  • 30 pink radishes


  1. Bring a pan of water to the boil and cook the quail’s eggs for 2 minutes to give the perfect creamy yolks. Plunge into cold water and peel or leave in their shells, as you wish. On your most beautiful platter, arrange the eggs with the radishes, still slightly wet from having been rinsed in cool water.
  • Preparation time: 15 minutes
  • Cooking time: 2 minutes
  • Total time: 17 minutes 20 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 384.928kJ
Fat 7.0g
Saturated Fat 2.0g
Sugars 0.7g
Salt 0.3g

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This recipe was first published in Sun Feb 01 00:00:00 GMT 2009.