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Huevitos de Codorniz con Salsa Rosada (Quail Eggs with Pink Sauce)

Huevitos de Codorniz con Salsa Rosada (Quail Eggs with Pink Sauce)

Erica Dinho
5 from 8 votes
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Servings 6

Ingredients
 

  • 3 dozens of quail eggs
  • 1 cup of salsa rosada recipe here
  • Fries to serve

Instructions
 

  • In a pot cover eggs with cold water by 1 inch and bring just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes for quail eggs.
  • Drain water from pan and run cold water over eggs, peel the shells and place the eggs on a serving platter. Season with salt and serve with pink sauce and fries on the side.
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