A Few Favorite Recipes

Ingredients

• 8 quail eggs
• 2 tbsp dukkah spice blend
• Flaky sea salt
• Crusty sourdough or toast soldiers
• Good olive oil, for drizzling

Method

1. 01Bring a small saucepan of water to a rolling boil.
2. 02Lower eggs in gently with a slotted spoon and cook for exactly 2 minutes 30 seconds for a jammy yolk.
3. 03Transfer straight to an ice bath. Peel under cool running water — the shells slip right off.
4. 04Halve each egg, arrange on a small plate, and sprinkle generously with dukkah and sea salt.
5. 05Finish with olive oil and serve with toast soldiers for dipping.

Ingredients

• 12 quail eggs
• 6 slices bacon, halved
• ½ cup shredded Gruyère
• 2 tbsp fresh chives, minced
• Cracked black pepper

Method

1. 01Heat oven to 375°F. Line each well of a mini muffin tin with a half-slice of bacon, pressed against the sides.
2. 02Par-bake the bacon for 6 minutes — it should be soft but starting to render.
3. 03Sprinkle a pinch of Gruyère into each well, then carefully crack one quail egg into each.
4. 04Top with pepper and chives. Bake 8–10 minutes until whites are set and yolks still slightly soft.
5. 05Let rest 2 minutes before lifting out. Eat warm — or pack for the week.

Ingredients

• 24 hard-boiled quail eggs, peeled
• 1½ cups white vinegar
• ½ cup water
• 2 tbsp sugar, 1 tbsp salt
• 2 jalapeños, sliced
• 3 cloves garlic, smashed
• 1 tsp each: peppercorns, mustard seed, dill

Method

1. 01Hard-boil eggs for 4 minutes, shock in ice water, peel.
2. 02Combine vinegar, water, sugar, and salt in a saucepan. Bring to a simmer until sugar and salt dissolve.
3. 03Pack eggs into a clean quart jar with jalapeños, garlic, and spices.
4. 04Pour hot brine over eggs to submerge. Cool to room temp, then seal.
5. 05Refrigerate at least 48 hours before eating — flavor peaks around day five. Keeps three weeks.