Little (wee) Deep Fried Quals Eggs or Baby Kintyre Eggs (Cocktail Version)

Well here we go…. With Christmas coming up… just the job….

While I’m at it, remember the wild garlic pesto I did in the first book, well foraging to the fore this summer…just about ate the garden out of weeds.

Well thank you Euphemia… conjures up quite a picture, does it not dear reader?… well I suppose it saves on weedkiller and lawn-mowing.. something for the spring – nettle pesto! Hey Presto I say!!

Bye for now and hope you enjoy,

Muriel x


  • Difficulty: Easy



Boil the quail eggs for 2 1/2 minutes and shell. They are easier to shell if they are not too fresh (a tip from the egg lady) Gently roll them in seasoned flour then encase them carefully in a stiffish mixture of white meat, a little of the brown crab meat, some fresh breadcrumbs, a teaspoon of Dijon mustard, some parsley and bind with a little beaten egg. Roll and dip in a mixture of toasted breadcrumbs, oatmeal and polenta (if you have some), deep fry till nice and brown and crispy and dip into some lemon mayonnaise and enjoy. (a lovely wee hors d’oeuvres)