2 PER PERSON

Gull’s eggs are normally sold ready-cooked. Serve in a basket of lettuce leaves or a napkin, and offer sea or rock salt, celery salt or oriental salt, freshly ground black pepper and cayenne pepper separately. Serve brown bread and butter. The guests peel the eggs and eat them with their fingers.

Note: Plover’s and quail’s eggs may be served in the same way. Plover’s eggs (4 per person): boiled for 6 minutes. Quail’s eggs (6 per person): boil for 2 minutes.

Wine: DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]