Redcurrant Quail Eggs

==Description==
===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. 
===Other Links===
==See also==
Category: Snacks
Category: Recipes
Category: British Snacks
Category: British Recipes
category:Orange Recipes
category:baking powder Recipes
category:orange juice Recipes
category:flour Recipes
category:cornstarch Recipes
category:water Recipes
category:salt Recipes
category:oil Recipes
category:red wine Recipes
category:yolks Recipes
category:port Recipes
category:egg Recipes