• 4 stick celery
  • 10 g sea salt flakes
  • 24 quails' eggs, at room temperature


  1. 1

    Preheat the oven to 120°C, fan 100°C, gas ½ and line a large baking tray with nonstick baking paper. Shave the celery sticks into thin ribbons with a flat-bladed peeler and pat dry with kitchen paper. Transfer to the baking tray and bake for about 1 hour until dry. Leave to cool. Whiz in a food processor with the salt, tip into a bowl and set aside.

  2. 2

    Boil the eggs for 3½ minutes; drain and cool under cold running water. Peel the eggs and slice off a little piece at the base of each one so they can stand upright (leaving a few half-peeled looks attractive). Dip the tip of each egg in celery salt and stand the eggs on a serving plate. Serve with the remaining celery salt in a small dish.


    Get ahead: make the celery salt a few days ahead; store in an airtight container. Boil and peel the eggs a few hours ahead.


    Kitchen secret: this will make more celery salt than you need, but it keeps well and is delicious in a Bloody Mary or used to season a tomato salad.

Nutritional Details

Each serving provides
  • Energy 176kj 42kcal 2%
  • Fat 3.0g 4%
  • Saturates 0.8g 4%
  • Sugars 0.1g <1%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

0.1g carbohydrate 0.2g fibre 3.5g protein

Also in these Scrapbooks

Back to top