Quail Eggs with Celery Salt & “Caviar”



Quick disclaimer: my mother and uncle grew up in Persia. I am not sure if it is just a family myth, but I remember a story that when they returned to England my uncle was upset that he could no longer have Iranian caviar for breakfast! We have been fortunate to have real caviar and love it ……..here though we used a small pot of lumpfish caviar and, although not the real thing, it is fine for this tasty snack.

A couple of years ago we were over in the UK in the summer and were lucky enough to have vouchers for the Royal Enclosure at Ascot. A great day out not only for the racing, hats and of course Her Majesty Queen Elizabeth II, but the picnics in the car park (tailgating British style).

So once the racing was done and the winnings counted ……(if only!) it was time for our picnic and among many delights one of our favorite was the most simple. Hard boiled quail eggs dipped in celery salt.

Whilst you can find quail eggs in lots of super markets in the UK, here in the US we never see them. Then we spotted some for sale at Fresh Acres Market in Springfield. So time for another great snack!

To begin, place the eggs in a pot of cold salted water, bring to boil then cook for 2mins 30 seconds then remove and run under cold water to stop the cooking.

Carefully peel the eggs then refrigerate until needed.



Celery salt is a great accompaniment. You can buy it in most food shops or make your own (maybe the subject of a future blog).



So for a great (slightly decadent) snack, simply slice the quail eggs in half, add a little Lumpfish or real caviar then sprinkle with your celery salt …and enjoy!


Great with a glass of champagne.





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