Rainbow quail eggs

Name: Rainbow quail eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 24 eggs
Cuisine: Japanese
Ingredients: 1 tablespoon purple seaweed; 1 tablespoon sancho pepper (see note) or ½ tablespoon paprika mixed with ½ tablespoon ground red pepper; 24 quail eggs; 1 teaspoon white vinegar; 1 tablespoon salt; 6 cups (1.5 liters) water; 1 tablespoon nori flakes (see note)

Preparation info

Makes
24
eggs

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Impressive to look at and extremely easy to put together, this recipe is great when you need cocktail canapés in a hurry. The salt-and-pepper flavors of the seaweed, sancho pepper and nori complement the creamy eggs brilliantly and the various colors used are most striking.

Ingredients

6 cups (1.5 liters) water
1 tablespoon salt

Asia
Japan
Gluten-free
Vegetarian

Method

Bring the water, salt and vinegar to a boil in a saucepan over high heat. Add the eggs and boil for 3 minutes. Remove and plunge the eggs in cold water for several minutes to cool. Peel and set aside.
Cut a thin layer from the base of each egg to enable it to stand upright.
Coat 8 eggs with the nori flakes, 8 eggs with the sancho pepper