I used fresh brown bread whizzed in the food processor. Set aside.
Prepare three bowls with flour, eggs and breadcrumbs.
Scotch Eggs The Scotch egg is a classic UK snack that is eaten on its own, to serve them as part of a meal is quite sacrilegious to some (or maybe a lot) of people.
Still, the effort is well worth the time. Following this basic decree, I decided to make some Scotch eggs using tiny quail eggs instead of the common chicken egg. These things are tiny!
15-17 quail eggs, boiled and peeled 1 egg 1 small onion, chopped 1tbsp mustard salt and pepper a handful of fresh parsley, chopped For coating: flour breadcrumbs eggwash (whisked egg with a splash of milk) Instructions. Watch Heston as he shares the secret of making the perfect mini Scotch eggs.
Repeat for all eggs. In a large bowl, combine the sausage meat with the Dijon mustard, chives, chervil, egg, salt and white pepper. Fry the Scotch eggs until they’re golden and sausage is cooked through, about 4 – 5 minutes total. It takes over 5 quail eggs to equal one large chicken egg. Quail eggs need about 1 1/2 ounces of sausage per egg, and so are more snack-sized. The secret with Scotch eggs is to get everything ready. Boil the eggs for 2 minutes if you want a runny middle. It makes it easier if you divide the sausagemeat into portions before you start. If they start to get too browned too quickly, lower the heat slightly. But, the eggs themselves are tough to work with because they're so delicate.
After boiling, refresh the eggs in ice water for 20 minutes, then peel.
Drain on paper towels. Both were a fun new experience for me.
Repeat for all eggs.
Many a Scotch egg is found on pub menus in the UK but you can make them at home by taking boiled eggs wrapping them in sausage meat, rolling in bread crumbs and frying them. I've made scotch eggs, but I find that the huge size (1/4 pound of pork for each egg) is quite a commitment in terms of how much you have to eat. Lay out the meat on a baking sheet and put another baking sheet on top. Quail Scotch Eggs (via Trissalicious) January 23, 2011 Anthony Shelley Leave a comment Go to comments I’ve had quail, eggs, and Scotch all on separate occasions, but “Quail Scotch Eggs” as a combination?
In a bowl, mix the mince meat with seasoning, mustard and egg.
Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Start the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes.
I was introduced to Scotch Eggs by Rie, a dear family friend.
Season the sausagemeat and add the herbs. This recipe checked off two things that have been on my culinary to-do list for a long time: Using quail eggs, and making Scotch eggs.
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