Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Redcurrant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Serves: 4
- 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
- =
Directions
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.