Redcurrant Quail Eggs

By Olga Klesch

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Ingredients

12 Quails eggs, boiled for 5 minutes
1 Tablespoon Plain flour, for coating eggs
---- batter ----
4 Tablespoon Plain flour
4 Tablespoon Cornflour
2 Teaspoon Baking powder
1/2 Teaspoon Salt
90 ml Water (3 fl oz)
---- sauce ----
4 Tablespoon Redcurrant jelly
4 Tablespoon Port or red wine
2 Tablespoon Orange juice

Details

Servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place the quail eggs in cold water and bring to the boil, gently simmer, to avoid cracking for approximately 5 minutes. Over-cooking the eggs will form a dark edge around the yolk. Immersing the cooked eggs in cold running water until they are cold makes it easier to remove the shells before coating in the batter.

Step 2

Toss the eggs in 1 tablespoon of flour. Whisk all the ingredients for the batter together. Coat the eggs with the batter.

Step 3

Deep fry the eggs in hot oil until golden brown and drain on absorbent paper. Gently heat the sauce ingredients in a small pan. Serve the eggs accompanied with the sauce.