Quail’s egg shooters

Quail’s egg shooters

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

One of my favourite restaurants in New York, the Fatty Crab, offers these with Southeast Asian flavourings, but they work equally well with British flavours – like crisp bacon and chives. Vary the toppings as the mood takes you. For the restaurant I’ve had some wooden boards made with cavities to hold the eggs, but you can just sit them in coarse sea salt.

Ingredients

Quantity Ingredient
2 rashers smoked streaky bacon, rind removed
2 teaspoons chives, finely chopped
12 quail’s eggs
coarse sea salt

Method

  1. Grill or fry the bacon rashers until crisp, let cool and then chop as finely as you can. Mix with the chives.
  2. Bring a pan of water to the boil and lower the quail’s eggs in carefully. Simmer for 20 seconds, then drain and run under the cold tap briefly.
  3. Spoon a good layer of sea salt onto a serving dish. Cut the tops off the quail’s eggs to expose the yolk and stand them in the salt. Spoon the bacon mixture on top of each one and serve immediately.
  4. To eat, knock them back like a shot, squeezing the shell slightly to release the egg.
Tags:
Hix Oyster & Chop House
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