Under 30 Minutes

Gold-Flecked Quail Eggs with Matcha Salt

The only tools you will need to create these beautiful eggs are tweezers and a small paintbrush. Be sure to work in a draft-free area when applying edible gold leaf so it doesn't blow away.

  • Prep:
  • Total Time:
  • Servings: 8
Gold-Flecked Quail Eggs with Matcha Salt

Source: Martha Stewart Living, March 2012

Ingredients

  • 24 quail eggs
  • 1 large egg white
  • 2 sheets edible gold leaf (nycake.com)
  • 2 tablespoons flaky sea salt, such as Maldon
  • 1 1/2 teaspoon matcha (Japanese powdered green tea; at Japanese markets or bellocq.com)

Directions

  1. Place quail eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then immediately remove from heat. Cover pan and let eggs sit 2 minutes. Drain eggs and transfer to a bowl of ice water to stop the cooking. Let sit 3 minutes. Dry eggs completely before gilding.

  2. To gild eggs: Working with 1 egg at a time, lightly and randomly brush with egg white. With tweezers, apply a small piece of gold leaf to egg white and gently brush with a small paintbrush to affix.

  3. Stir together salt and matcha, and serve with eggs.

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