Step 1

Cook the quails eggs in a pan of boiling water before plunging them into ice water. I find 2 1/2 minutes are great for soft middles, and 3 minutes for hard boiled.

Step 2

Meanwhile, make the flavoured salts. First, blitz together 1 tbsp of the salt with the parsley in a mini chopper or food processor – I find I need to shake it while I blitz for an even salt. Wipe the processor clean with a piece of kitchen towel before blitzing the remaining tablespoon of salt with the dried chipotle flakes.

Step 3

Make sure the quails eggs are completely cold (see above) before peeling and serving with the dipping salts.