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Herb-Rolled Quail’s Eggs

Herb-Rolled Quail's Eggs

A memorable appetizer that adds a gourmet touch to any menu.

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ingredients

24
fresh quails eggs
Olive oil, for rubbing
3-4
tablespoons zaatar
Fleur de sel
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directions

Step 1

Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling.

Step 2

Peel the eggs. Rub lightly with olive oil. Pour the zaatar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.

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