Kataifi quail eggs

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Preparation info

  • Serves


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

This dish I tasted from a very good mate and fellow chef Greg Czarnecki a few years back. He did it on a salad in his own very special way. It’s another of the dishes which we cooked for Ferran Adrià. I took the idea, reduced it to a quail egg and added the sulphurus volcanic salt to make it taste like the shell, essentially. Served as a bite before lunch, obviously. Greg has the most incredible eye for detail in food and technique to match, love the guy!


Quail eggs

  • 8 quail eggs
  • ice water


  • 1 egg for dipping – whisked
  • flour for dusting
  • 60 g kataifi pastry
  • oil – for deep frying
  • volcanic salt


Place the quail eggs in a pot of water and bring to the boil. Set a timer for 1 minute and start as soon as the water begins to boil. Once the timer goes off, remove the eggs and place in ice water. Carefully peel the eggs.

Roll the cooked quail eggs in egg wash, flour, then egg wash again, and wrap each egg in 7 g kataifi pastry. Deep-fry at 175°C until golden in colour, careful not to overcook the egg.

Season with volcanic salt, and arrange as you like or by following the photo.