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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.