Bacon & Quail Egg Shooters Recipe


  • 12 quails eggs
  • 2 rashers of smoked bacon
  • 2tsp chives, finely chopped
  • coarse sea salt for bedding

 Method of cooking

Fry the bacon rashers until crisp, let it cool, then chop as finely as possible. Mix with the chives in a small bowl and set aside. Bring a pan of water to the boil then lower the quail eggs in carefully. Boil for 20 seconds, then drain and run under the cold tap briefly. Place thick layer of salt onto your serving dish. Snip off the tops of the eggs with kitchen scissors then stand then in the salt. Top with a small heap of the bacon mixture and serve immediately.

To eat, knock them back like a shot, squeezing the shell slightly to release the egg. It’s a bit of an extreme but great fun and definitely very healthy.

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