February 22, 2011

Quail Egg Scotch Eggs

By In Recipes
This quail egg scotch eggs recipe is based on a simple recipe, in the second of the Leon cookbooks. Duck eggs or boring ol’ chicken eggs were suggested as an alternative. But come on, which self-respecting foodie cooks with chicken eggs for goodness sake!

Hard to judge the amount of ingredients as it depends on how large you want the resulting egg and how big the sausages are to begin with. Aim for a sausage per egg.

Quail Egg Scotch Eggs

Quail Egg Scotch Eggs

Quail Egg Scotch Eggs
A posh version of the humble Scotch egg; don't over cook the quail eggs, the yolk needs to be runny.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. Quail Eggs
  2. Sausage Meat
  3. Black Pudding
  4. Mustard
Instructions
  1. Simplicity itself to make. The quail eggs are given two minutes before chilling in cold water and deshelled. Each are then gently wrapped in a mix of sausage meat and black pudding mixed with a teaspoon or two of mustard. I don’t think additional seasoning is required, especially when using the innards of de-skinned sausages.
  2. Roll in breadcrumbs and then shallow fry. Or use the Tefal Actifry, which took just 10 minutes to fry them to a deep golden hue. Surprisingly they didn’t break up while being churned either.
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2 Comments
  1. Lizzie February 22, 2011

    Oooh, you make it sound SO simple, when I know for a fact my oafish fingers won’t be able to cope…

    Reply
  2. wine_scribbler February 22, 2011

    only six eggs were hurt in the making of these scotch eggs!
    Seriously though, I am not the daintiest person in the world you know and peeling a batch of quail eggs was, how can I put this, ‘taxing’…

    Reply

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