Ingredients
24 quail eggs
1 large egg white
2 sheets edible gold leaf
2 tablespoons flaky sea salt, such as Maldon
1 1/2 teaspoon matcha (Japanese powdered green tea)
Preparation
Place quail eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then immediately remove from heat. Cover pan and let eggs sit 2 minutes. Drain eggs and transfer to a bowl of ice water to stop the cooking. Let sit 3 minutes. Dry eggs completely before gilding.
To gild eggs: Working with 1 egg at a time, lightly and randomly brush with egg white. With tweezers, apply a small piece of gold leaf to egg white and gently brush with a small paintbrush to affix.
Stir together salt and matcha, and serve with eggs.
