0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr 23 min |
| Prep: |
5 min |
| Inactive: |
1 hr |
| Cook: |
18 min |
| Yield: |
2 dozen |
| Level: |
Easy |
| Total: |
1 hr 23 min |
| Prep: |
5 min |
| Inactive: |
1 hr |
| Cook: |
18 min |
| Yield: |
2 dozen |
Ingredients
- 24 fresh quail eggs
- Olive oil, for rubbing
- 3 to 4 tablespoons za’atar
- Fleur de sel (sea salt)
Instructions
- 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.
- Peel the eggs. Rub the eggs lightly with olive oil. Pour the za’atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
17 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
0 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
1 g |
| Cholesterol |
76 mg |
| Sodium |
26 mg |
| Serving Size |
1 of 24 servings |
| Calories |
17 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
0 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
1 g |
| Cholesterol |
76 mg |
| Sodium |
26 mg |
