Œufs de caille au sel de poivre rose

Ingrédients

• 24 quails’ eggs
• 1 tbsp white wine vinegar
• 1 tbsp pink peppercorns
• 3 tbsp sea salt flakes

Préparation

1. 1

   Bring a pan of water to the boil and add the eggs and vinegar.

2. 2

   Boil for 2½ minutes and then cool in a bowl of cold water.

3. 3

   Use a pestle and mortar or a spice mill to roughly grind the peppercorns and salt together.

4. 4

   Pour into a small serving bowl and put on a platter.

5. 5

   Peel half the shell off the eggs and serve with the salt for dipping.