Za'atar Quail Eggs
This is a western twist on the Middle Eastern snack called Yogurt Cheese, which is also rolled in za'atar then stored in olive oil. This recipe assumes you have hard boiled quail eggs on hand, fresh cooked or canned will work. Link to the shortcut is listed in the Notes section.
Ingredients
- 24 hard boiled quail eggs, Shortcut
- extra virgin olive oil, as needed
- 3-4 tablespoons za'atar
- sea salt, as desired
Instructions
- For fresh cooked quail eggs, once peeled, place in the fridge to completely cool. If using canned, drain then place in the fridge to completely cool.
- Place the za'atar in a shallow bowl and season as desired with sea salt.
- Place the quail eggs in another bowl and toss with 3-4 tablespoons of olive to lightly coat all the eggs.
- Roll the eggs in the za'atar to coat each egg. For the eggs with the flat bottoms, stand them up on a serving tray, for the round bottom ones, just place them on their side on the tray.
- Serve.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
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