How to cook
Boil the eggs for 4-5 minutes over medium heat in water with a little vinegar and salt. Cool and peel them very carefully - this is the most touchy part.
Heat olive oil and put sliced garlic cloves, parsley and coriander leaves, bay leaf, salt and cloves in it. When everything starts to fry, remove the pan from the heat. All that is needed, is for them to fry lightly to release all of its flavors. Add the vinegar, stir and leave the marinade to cool.
When this happens, pour it into a jar or a suitable tall narrow container and place the eggs inside. Refrigerate overnight.
Serve the marinated quail eggs whole or cut in half and drizzled with aromatic olive oil and coarse flaky salt (I rub the salt with a little paprika with moistened fingers, so that it can stick).
Apart from being a stand-alone appetizer, you can combine the marinated eggs with salads or have them on toasted slices of bread with cheese, pate and other various combinations to your liking.
Use the remaining olive oil as a salad dressing. It is fragrant and everything turns out very tasty with it.
Enjoy your meal!