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CURRY DEVILLED QUAIL EGGS

CURRY DEVILLED QUAIL EGGS

These are the perfect little retro bite. Although you could use regular eggs, I like using quail eggs because they're one single bite...easy to make, easy to eat and you can make them a day ahead. You can season them with anything you like, but I find the curry works really well and is a bit unexpected, and the curry gives the egg yolks a really nice yellow colour.

My suggestion? Buy a piping bag. These are really cheap and will make your life so much easier and give you the best results for the presentation of these little eggs.

Here's what you'll need

CURRY DEVILLED QUAIL EGGS
  • 12 quail eggs
  • ¼ tsp fenugreek
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • ¼ tsp paprika
  • 3 tbsp mayo
  • ½ lemon (juice & zest)
  • salt and pepper

  1. gently toss some quail eggs into a pot of cold water and place over high heat...once the water starts to boil, remove the pot from the heat and rest for 5 minutes

  2. rinse the eggs under cold water for a few minutes, gently peel them and cut them in half

  3. scoop out the yolks and toss into a bowl

  4. heat the spices in a dry fry pan over medium high heat until just smoking and frangrant

  5. dump them into a pestle and mortar and bash them until fine

  6. add a dollop of mayo, lemon juice, zest and season with salt and pepper

  7. mix really well, stuff the mixture into a piping bag with one of the smallest nozzles attached and start piping into the egg whites

  8. to give these an authentic retro feel, sprinkle them with paprika and garnish the platter with fresh parsley sprigs

CURRY DEVILLED QUAIL EGGS
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