Quail’s Eggs, Cumin and Salt

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

School children in Morocco line up to buy hen’s eggs with cumin, the ideal breakfast street food.

Ingredients

  • 2 teaspoons cumin seeds
  • 12 quail’s eggs
  • 2 teaspoons Mal

Method

In a small frying pan, dry-roast the cumin seeds over a low to medium heat, stirring regularly, until they turn a shade darker and smell aromatic. Transfer to a mortar and pestle and roughly grind.

Bring a saucepan of water to the boil and carefully lower in the quail’s eggs. Boil for 4 minutes, then remove from the water and cool under a running tap. In Morito we serve the eggs in thei