Herb-crusted quail eggs

Gardening Australia - - KITCHEN GARDEN -

1 cup rice bran oil

1 hand­ful each salt­bush and na­tive pars­ley leaves, washed, thor­oughly dried

20 quail eggs


3 cups fresh bread­crumbs from

a good sour­dough bread 3 quail eggs, beaten with

a lit­tle wa­ter

½ cup nely chopped fresh

or dried na­tive pars­ley leaves 1 tea­spoon na­tive pars­ley seeds salt and na­tive pep­per, to taste

1. Place oil in a small saucepan and heat un­til quite hot. Fry leaves, a few at a time, for 20–30 sec­onds. Be­ware, as they will spit! Re­move with a slot­ted spoon and drain on a pa­per towel. Re­peat un­til all are done, and ar­range on a serv­ing plate. Leave oil in the saucepan for fry­ing the eggs. 2. Boil eggs in wa­ter for 1½ min­utes, then quickly cool un­der cold, run­ning wa­ter. Care­fully peel, and set aside.

3. Mix the bread­crumbs, beaten eggs, chopped na­tive pars­ley leaves, seeds, salt and pep­per with a fork. With wet hands, coat each egg with herb mix.

Use as lit­tle as you can to get a sealed coat­ing. For a crispy, crunchy crust, you can also roll the crumbed eggs in Bush Tukka Dukka (recipe in book – see box). Place eggs on a plate, mak­ing sure that they are kept apart.

4. Re­heat the oil to hot and fry the eggs, a few at a time, for just a minute or so un­til golden brown. Drain on pa­per towel. 5. To serve, cut the eggs in half, to show the lay­ers of yel­low yolk, egg white and the green-flecked crust.

6. Th­ese are fab­u­lous hot or cold with a range of sauces or chut­neys. They are shown here with Ma­genta Mad­ness Rhago­dia Sauce (recipe in book).

Th­ese are edited recipes from Eat Wild Tas­ma­nian by Rees Camp­bell, which also in­cludes bush food grow­ing info, maps and colour photos. feisty­tas­ma­nian.com

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