Gull's Eggs with Celery Salt
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.
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.
- 6 Gull's eggs
- 400 Grams celery salt
- 6 Teaspoons Mayonnaise
- Watercress (garnish)
- Chives (garnish)
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.