Method

Combine 50g of good quality sea or rock salt with the desired flavourings and leave to infuse in a jar for at least 3-4 days
Serve as dipping salts with hard boiled eggs

Soft boiled quail egg

Make sure the eggs are room temperature, so they don’t crack in the hot water
Bring a pan of water to a boil and lower the eggs in all at once with a slotted spoon
Simmer for 90 seconds, lift out of the water and lower into a bowl of cold water
Leave them to stand for a couple of minutes, but don’t let them cool down completely
Gently tap or roll the eggs on your work surface to crack the shall all over
Start peeling from the bottom of the egg
Try and get under the membrane between the shell and the white, which will make them easier to peel
Rinse in water and they are ready