Gull's Eggs with Celery Salt

Using only a handful of ingredients, this gull's egg recipe will fly your dish to the next level

Most people who have visited beaches know seagulls as sneaky and relentless little takers of food — but in some parts of the world, seagulls are also sources of food. By “some parts of the world,” we’re not even talking about exotic third-world countries though — gull eggs are actually considered a delicacy in England! If you get the opportunity to try some yourself, this recipe uses minimal ingredients for maximum flavor.

Recipe courtesy of Lifestyle Food.

2
Servings
74
Calories Per Serving
Deliver Ingredients

Notes

To make your own celery salt, mix together 200 grams grated celeriac and 200 grams table salt and leave in the fridge overnight. Then spread the mix evenly on a flat baking tray and bake in the oven at 100°C until dry. Puree in a food processor. Sieve if necessary.

Ingredients

  • Gull's eggs
  • 400  Grams  celery salt
  • 6  Teaspoons  Mayonnaise
  • Watercress (garnish)
  • Chives (garnish)

Directions

Soak the gulls’ eggs in warm water for a few minutes to stop them from cracking when they are cooked.

Put the gulls’ eggs into a saucepan of boiling salted water. Cook for 6 minutes.

Take the eggs out of the pan and refresh them in a bowl of iced cold water to halt the cooking process. When cooled, carefully remove the shells.

To serve, slice the rounded bottom off each egg, just enough to allow it to stand up on the plate. (If the eggs slide, dip the bottom in a little salt.)

Dress the plate with the watercress and chives and add a teaspoon of mayonnaise to the top of each egg.

Sprinkle the celery salt over the eggs and serve.

Nutritional Facts

Total Fat
3g
4%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
10g
8%
Protein
4g
9%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
77µg
86%
Calcium, Ca
94mg
9%
Choline, total
23mg
5%
Fiber, total dietary
3g
12%
Folate, total
48µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
1mg
7%
Phosphorus, P
70mg
10%
Selenium, Se
5µg
9%
Sodium, Na
715mg
48%
Water
196g
7%
Zinc, Zn
1mg
13%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.