Marinated Quail Eggs

(Huevos de Codorniz en Salpicón)

Serves: 6

Ingredients:

• 2 dozen quail eggs
• Salpicón Dressing:
  • 6 tbs. olive oil
  • 1 tbs. white wine vinegar
  • 1 tbs. sherry vinegar
  • 5 tbs. chopped dill or cornichon pickle
  • 2 tbs. drained small whole nonpareil capers or chopped larger capers
  • 2 tbs. minced onion, preferably Spanish or Vidalia
  • 2 tbs. chopped pimiento
  • 1 tbs. minced parsley
  • salt
  • black pepper

Steps:

1. Put quail eggs in saucepan with cold water to cover. Bring to a boil over medium heat, and cook 4-5 minutes. Run under cold water, then shell, removing all membrane.
2. Make salpicón dressing: whisk together in large bowl the oil and vinegars, then stir in remaining ingredients.
3. Gently fold in the quail eggs. Refrigerate several hours, or overnight.

Notes:

Keywords: Spanish, Tapas, Quail.