Quail Scotch Eggs

 

A staple addition for all picnic baskets, Scotch eggs are a truly British dish Invented by the London department store Fortnum and Mason around the year of 1851.

Usually made with chicken eggs, quail egg is a great alternative as it doesn’t feel as much of a meal due to its reduced size.

Ingredients:
around 36 quails eggs (some won’t make it)
750g pork sausage meat
4 tbsp chopped fresh tarragon
2 medium egg yolks, beaten
plain flour
2 eggs and 8 tbsp milk, whisked together
150g breadcrumbs
570ml sunflower oil, for shallow frying

Process:
Boil the quails eggs in salted water for 3 minutes, then place immediately under a cold tap to stop the cooking process. Peel the eggs carefully so as to not split them. If one does split, either consume immediately, set aside for other uses, or remember to wrap more sausage meat around it later on.

In a large-ish bowl combine the sausage meat, chopped tarragon and the beaten egg yolk. Season, and mix until all the ingredients are blended.

pre-cooked scotch eggs

Prepare 3 bowls: one with the flour, one with the whisked eggs and milk, and one with the breadcrumbs.

Take out a portion of sausage meat mix and flatten out enough on your palm and fingers so it would cover the egg. Wrap the egg in the meat so it’s totally covered.

frying scotch eggs

Roll the sausaged egg onto the seasoned flour, dip into the egg, then roll in the breadcrumbs. Repeat until you have no sausage meat or eggs left. Or repeat until this becomes too tedious (which it is prone to do).

Heat up enough oil in a pot that would cover the scotch egg. The oil should be heated to 160c, or you can test by placing a small piece of sausage meat into the oil. And if it rises immediately to the top and starts to fry it’s ready.

Place as many scotch eggs into the pot as would fit. Cook until brown all over (around 8-9 minutes), then place on paper towel to remove excess oil.

Eat.