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Gull's Eggs With Celery Salt

Matt Sulem|

Gull's Eggs With Celery Salt
4.5 (2 ratings)
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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.
Servings
2
Ingredients
  • 6 gull's eggs
  • 400 gram celery salt
  • 6 teaspoon mayonnaise
  • watercress (garnish)
  • chives (garnish)
Directions
  1. Soak the gulls’ eggs in warm water for a few minutes to stop them from cracking when they are cooked.
  2. Put the gulls’ eggs into a saucepan of boiling salted water. Cook for 6 minutes.
  3. 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.
  4. 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.)
  5. Dress the plate with the watercress and chives and add a teaspoon of mayonnaise to the top of each egg.
  6. Sprinkle the celery salt over the eggs and serve.
 
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