Quail Eggs With Celery Salt Recipes

HOW TO COOK QUAIL EGGS

Steps:

• Cover the eggs with cold water. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by 1 inch (2.5 cm). Handle the eggs gently to prevent them from cracking. The eggs should remain in a single layer with some space between them; do not crowd or stack them. While not strictly necessary, consider adding 1 tsp (5 ml) salt and 1 tsp (5 ml) white vinegar to the water. Doing so can help separate the egg from its shell, making the eggs easier to peel later.
• Bring the water to a boil. Place the saucepan on the stove over medium-high heat. Allow the water to reach a steady boil.
• Turn off the heat and cook for 5 minutes. As soon as the water reaches a boil, turn off the heat and cover the saucepan. Cook the eggs for an additional 5 minutes in the hot water. Leave the saucepan on the burner while the eggs finish boiling. The residual heat from the burner will help cook the eggs more thoroughly. Leaving the heat on could overcook the eggs, however.
• Submerge the eggs in cold water. Use a slotted spoon to transfer the eggs into a bowl of ice water. Cool the eggs for 3 to 4 minutes. Dunking the eggs in ice water stops the cooking process. It also makes the eggs easier to peel. If you don't have an ice bath, rinse each egg under cold, running water until the shells feel cool to the touch.
• Serve. Peel off the shell and enjoy the hard boiled quail eggs as desired. To peel the eggs, lightly tap the shell on a hard surface to break it. Lift away the shell at its cracks. You can serve the eggs plain with a little salt or celery salt for flavor. Alternatively, you can use hard boiled quail eggs in other recipes, like tea marbled eggs, pickled eggs, and kwek kwek.

QUAIL EGGS WITH CELERY SALT

Steps:

• Bring a large pot of water to a boil over moderately high heat.
• Place the quail eggs in a wire basket or strainer and lower them into the boiling water.
• Cook the eggs for 5 minutes, then cool them under running water.
• Pat the eggs dry.
• Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.

HOMEMADE CELERY SALT RECIPE

Steps:

• Turn your oven on to its lowest temperature setting. Line a baking sheet with parchment paper.
• Place the celery leaves on the baking sheet and put them into your oven - no need to wait for your oven to come up to temperature. Dehydrate them for 15-25 minutes, depending on your oven's lowest temperature. They are done when they're dry and crumble easily.
• Crumble the dry celery leaves into a powder with your fingers and remove any pieces that are hard or not fully dry.
• Mix the celery leaf powder with salt and transfer it to a non-metal jar for storage.