Redcurrant Quail Eggs

Bring a small pot of water to a boil over medium-high heat.

Gently place the 12 quail eggs into the boiling water.

Remove the eggs with a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking process.

Once cooled, gently tap and roll each quail egg on a hard surface to crack the shell all over, then peel under cool running water.

Pat the peeled quail eggs dry with a clean kitchen towel.

Place the plain flour in a shallow bowl and lightly coat each quail egg by rolling it in the flour until evenly covered.

Arrange the flour-coated quail eggs on a serving plate or dish.