Difference between revisions of "Redcurrant Quail Eggs"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tablespoon [[orange juice]] | * 2 tablespoon [[orange juice]] | ||
| − | == | + | == Procedures == |
# Place the quail [[egg]]s in cold [[water]] and bring to the boil, gently simmer, to avoid cracking for approximately 5 minutes. | # Place the quail [[egg]]s in cold [[water]] and bring to the boil, gently simmer, to avoid cracking for approximately 5 minutes. | ||
# Over-cooking the [[egg]]s will form a dark edge around the [[yolk]]. | # Over-cooking the [[egg]]s will form a dark edge around the [[yolk]]. | ||
Latest revision as of 18:25, 26 June 2012
Description
- Serves: 4
Ingredients
- 12 quail eggs, boiled for 5 minutes
- 1 tablespoon plain flour, for coating eggs
Batter
- 4 tablespoon plain flour
- 4 tablespoon cornflour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 90 ml water (3 fl oz)
Sauce
- 4 tablespoon red currant jelly
- 4 tablespoon port or red wine
- 2 tablespoon orange juice
Procedures
- 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.
- Toss the eggs in 1 tablespoon of flour.
- Whisk all the ingredients for the batter together.
- Coat the eggs with the batter.
- 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.
