24 quail eggs
1 tbsp coriander seeds
1 tbsp sesame seeds
2 tbsps hot smoked paprika
2 tbsp sea salt
1 tsp freshly ground black pepper
Put the quail eggs on a saucepan of cold water, bring to the boil and cook for 2.5 mins for soft- and 3.5 mins for hard-boiled. Drain the eggs and cool them under running water. Reserve a few eggs in their shells for garnish but peel the remainder and set aside.
Heat a heavy-based frying pan to medium heat and add the coriander, cumin and sesame seeds and sea salt. Stir continuously for 2-3 mins. or until the seeds are aromatic and slightly golden.
Transfer to a pestle and mortar, roughly crush the seeds but do not grind to a fine powder. Stir in the black pepper and paprika and put the spice mix in a small dish.
Put the peeled eggs in a bowl, garnish with the whole eggs and serve with the spice mix for dipping.
This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6