Quail egg and bacon shooters recipe

June 2024 · 2 minute read

I ate a version of this dish at the (now closed) Fatty Crab in New York; the original had a slightly Asian twist but I think it works equally well with British flavours. When I had these eggs on the menu at Hix Oyster & Chophouse, to serve them, I had some wooden boards made, with dimples to hold each egg, but a little bed of salt works well to stop them toppling over.

Timings

Prep time: 10 minutes
Cook time: 10 minutes

Serves

Four to six

Ingredients

Method

  •  Grill or fry the bacon until crisp, then leave to cool and chop as finely as you can. Mix with the chives.
  •  Bring a pan of water to a strong boil and carefully lower the quail eggs in with a slotted spoon. Simmer for 15 seconds – this seems short but you want them soft and liquidy. Drain and run the eggs under the cold tap briefly.
  • Spoon the sea salt on to a serving dish. Carefully cut the tops off the quail eggs with the point of a small knife and sprinkle a little of the bacon mixture on top of each one. Stand them upright in the salt.
  • Serve immediately, knocking them back like shots. 

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