A common British pub snack is an egg boiled and served in its shell with celery salt. Of course, the better the egg, the better the snack. Recently I was served a perfect version at St.
I like to do something similar with quail eggs, using a salt mixture brightened with cumin and cayenne pepper. Quail eggs are quite beautiful served in their speckled shells, so just have everyone peel his or her own, and pass the salt for dipping. The spicy cumin salt is also delicious sprinkled over raw vegetables or any number of other things.
Toast the cumin seeds in a dry pan over medium-high heat until fragrant, a minute or so. Coarsely grind the cumin in a spice mill or with a mortar and pestle. Transfer to a small dish, add the salt and cayenne, and stir together.
Pass the eggs and the cumin salt at the table, so each diner can peel and season his or her own.
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