Quail Eggs.
Our 'free to fly' quail live in specially designed houses where they enjoy the warmth and seclusion for nesting and laying eggs, and they are 'free to fly' and wander at will outside in the fresh air.
Ingredients:
100% Quail Egg.
Allergen:
Contain: Egg.
See ingredients in bold.
Features:
Suitable for vegetarian.
In 1928, botanist and explorer, Clarence Elliott brought jungle fowl back from Patagonia to Stow-on-the Wold, Gloucestershire. These rare birds were crossbred to create generations of pedigree hens that to this day lay beautiful, colourful, hard-shelled eggs with deep yellow yolks.
Decades of experience have gone into caring for our fabulous birds ensuring their health and welfare (as well as that of the British farmers who care for them) are of the highest standard. Clarence Court birds lay at their own natural, slow speed, resulting in distinctively richer eggs.
Usage:
Ideal for boiling, frying.
Quail eggs can be served in the half shell, in first course dishes, canapés, salads, or simply with celery salt.
For best results when boiling quail eggs, use when the eggs are at their freshest.
Preparation:
Quick fry or boiled.
Boil - From Ambient. To soft boil: place in gently boiling water for 1 minute, leave eggs in the water for a further 30 seconds, remove and peel the shells then serve.
To hard boil: Place in gently boiling water for 2 1/2 minutes, remove, run under cold water and then peel the shells and serve.
Storage:
Keep refrigerated after purchase.
Remove from refrigerator 30 minutes before use
and allow eggs to return to room temperature
before cooking.
For Best Before End: See packaging.
Packaging:
Box
Weight:
12 Quail eggs.
Country of Origin:
Uk
Manufacturer:
Clarence Court Eggs Ltd,
Lacock,
Wiltshire,
SN15 2LZ.
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