Herb-crusted quail eggs
1 cup rice bran oil
1 handful each saltbush and native parsley leaves, washed, thoroughly dried
20 quail eggs
Coating
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).