Quirky Quail Egg and Pine Nut Salad

A quick, simple and yes, quirky, dinner party starter from the Tanner Brothers
By James Tanner
Quirky Quail Egg and Pine Nut Salad
  • Rating:
  • Serves: 2 generously, 4 as an appetiser
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 6 quail's eggs
  • a splash of white wine vinegar
  • 100 g pine kernels
  • mixed salad leaves
  • vinaigrette


1. Preheat the oven to 220°C/gas 7.

2. Bring a panful of water to the boil along with a splash of white wine vinegar. Boil the eggs for 3 minutes, then plunge into ice-cold water.

3. Place the pine nuts on a tray and toast in the oven until golden brown - check regularly.

4. Once the eggs are cold, peel them carefully and slice in half.

5. Dress the salad leaves with vinaigrette and arrange in the centre of a wide bowl or plate. Arrange the halved eggs round the outside, and scatter the pine nuts over the leaves. Serve.

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