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Quails eggs are very popular and easy to find in the shops and markets of Ecuador. They usually come in boxes of 20, and are beautifully speckled. Having a higher ratio of yolk to white than chicken eggs, they taste great hard-boiled as an appetiser with freshly baked Pan de Yuca.
SERVES 4 Preparation Time: 5 Minutes |
| 20 quail eggs |
Bring a large saucepan of water to the boil and carefully add the eggs, making sure they are not crowded.
Boil for exactly 4 minutes then remove the eggs and place in a large bowl of very cold or iced water to prevent them cooking any further.
When cold, peel carefully and serve with a little paprika sprinkled over