Food & Cooking Recipes Appetizers Gold-Flecked Quail Eggs with Matcha Salt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 8 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. Ingredients 24 quail eggs 1 large egg white 2 sheets edible gold leaf 2 tablespoons flaky sea salt, such as Maldon 1 ½ teaspoon matcha (Japanese powdered green tea) Directions 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. 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. Stir together salt and matcha, and serve with eggs. Rate it Print