Hard Boil Quail Eggs

• Take quail eggs out of the fridge and bring to room temperature. You can speed this up by gently putting them in warm water.
• Prepare a bowl of ice cold water and set aside.
• Fill a sauce pan with enough water to completely cover the quail eggs. Bring water to a vigorous boil.
• Gently add the quail eggs with a spoon one at a time. Boil 3 ½ minutes. Watch the time carefully because they can quickly overcook and get rubbery.
• Gently remove quail eggs to the ice cold water. They will cool down in a few minutes.
• After about 5 minutes you can start taking one egg at a time and work over a paper towel. Gently crack one end of the egg and then gently roll the egg over the towel to break up the shell over the entire surface. Pick off all the shell ensure you get all the membrane as well.
• Divide Endive leaves evenly among four plates. Cut the quail eggs in half and postion 4 halves per plate on the endive leaves. Divide the onion, celery, cucumber and pepper evenly among the four plates, mound each vegetable around the egg and endive leaves.
• Garnish with coarse sea salt, fresh ground pepper and finely chopped parsley.
• Drizzle 2 tablespoon of your favourite vinaigrette over each salad plate.