Dipping Eggs

Quail's eggs and dipping salts
 
Here at The Dip Society we like to mix up our dipping. For a cracking start to any feast why not try our delicious quail's eggs and dipping salt recipe. 
 
For soft boiled quail's eggs...
 
  • Bring a saucepan of water with a teaspoon of baking powder to a simmer.
  • Lower in the eggs and boil for 2.5 minutes.
  • Meanwhile prepare a bowl of iced water and when the eggs are done, transfer quickly to cool down.
  • After 20 minutes, gently roll the eggs on a chopping board to crack the shells and very carefully peel the shells off.
Smoky celery & garlic salt... 
 
3 tbsp Smoked Halen Mon Salt
2 celery hearts with leaves in tact
1 tsp garlic granules
 
  • Pre-heat the oven to 200C/180 fan.
  • Strip the celery leaves from the stalks (keep the stalks for dipping!); wash and dry thoroughly with kitchen towel.
  • Arrange the leaves evenly on a baking tray in a single layer and bake for around 5 to 6 minutes or until dried out but still green. They should feel dried out, but will continue to crisp as they cool.
  • Once they’ve cooled, crumble the leaves into as fine a powder as you’re able.
  • In a bowl, combine the smoked salt, dried celery powder & garlic granules. 
  • Stir through the salt & serve.
Bacon Salt...
 
3 tbsp Halen mon Salt
4 – 5 rashers streaky bacon
 
  • Pre-heat the oven to 200C/180 fan. Line a baking sheet with greaseproof paper and lay out the bacon rashers completely flat.
  • Bake in the oven for 15 minutes or until the rashers are sizzling and golden brown.
  • Remove from baking tray and drain on a piece of kitchen towel.
  • Once completely cold, place in a food processor and blitz to a fine powder.
  • Stir through the salt & serve.
Rosemary Salt...
 
3 tbsp Halen Mon Salt
5 sprigs fresh rosemary
 
  • Pre-heat the oven to 200C/180 fan.
  • Bake the rosemary sprigs in the oven for 10 minutes until beginning to crisp.
  • Remove the leaves from the stalks and blitz to powder in a food processor.
  • Stir through the salt & serve.

If you don't have time to make it yourself we recommend using Halen Mon flavoured salts!