Quail eggs with cumin salt

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Since we’re talking about apéros, here is one of my favorite things to accompany those pre-dinner drinks.

The idea is from Moro The Cookbook, which I talked about in detail some time ago. Re-reading now what I wrote then has inspired me to delve back in, because in the intervening years the only things I’ve made from the book were the Pimentón roasted almonds and these quail eggs; there is so much more!

It’s hard to overstate the simplicity: Boil the eggs — four minutes. Run them under cold water. Toast the cumin seeds lightly, grind them with some sea salt.

It can be made ahead. It’s so simple, so pretty, and so good! And now that we’ve all stopped smoking, we need something to occupy idle hands while drinking our negronis.

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Quail eggs with cumin salt recipe from Moro The Cookbook

Quail eggs (a dozen serves about 4)
2 tsps cumin seeds
1 tsp sea salt

Boil the quail eggs in a gentle simmer for 4 minutes. Remove from heat, run under cold water, let cool.

In a small saucepan, roast the cumin seeds on low until just beginning to change color, about 2 to 3 minutes.

In a mortar, grind the cumin seeds with the sea salt. Transfer to a small serving bowl.

To eat, peel each egg and dip it in the cumin salt for every mouthful.

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