Recipe: Appetizing Scotched Quail Egg with Chorizo

Recipe: Appetizing Scotched Quail Egg with Chorizo Delicious, fresh and tasty.

Scotched Quail Egg with Chorizo. Scotched Quail Egg with Chorizo I can now only eat Scotch eggs that I've made as even from a trendy baker the yolks are always over cooked for me, so here's how to make a soft centred mini egg perfect for canapés. Uncle Matt's Cookery Lessons Somerset England. The delicious, soft-set quail egg yolks covered by a blanched almond shell and tangy chorizo will make everyone's taste buds explode!

Make sure there are no uncoated sections.

Put the remaining flour and the breadcrumbs on two separate plates and season well, then crack the remaining raw egg into a shallow dish and beat lightly.

Dip the sausage coated eggs in the flour, followed by the egg and then the breadcrumbs.

You can have Scotched Quail Egg with Chorizo using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Scotched Quail Egg with Chorizo

1. It’s of x quail eggs.

2. You need of x plain pork sausage 8's.

3. You need of equal amount of soft (not cooked) chorizo sausage.

4. Prepare of x tbsp chopped chives or other herb of your choice.

5. You need of x regular eggs for the crumbing.

6. It’s of approx plain flour for crumbing.

7. You need of x pack of savoury seeded biscuits for crumbing blitzed to dust.

8. Prepare of neutral oil for deep frying.

Repeat until all the eggs are coated.

Traditional Scotch eggs—hard-boiled eggs covered with sausage and breadcrumbs, then deep-fried—are easy to riff on, like we did with this Mexican-inspired version.

First, spicy chorizo sausage is rolled into a thin layer and wrapped around soft-boiled eggs.

Next, the chorizo-wrapped eggs are dredged in flour, dipped in beaten egg, and rolled in crushed tortilla chips, then fried.

Scotched Quail Egg with Chorizo step by step

1. For the sausage blanket around the egg, peel the chorizo and plain sausage and then chop the herbs.

2. Blitz the chorizo first to break it down then add the plain sausage and blend until you achieve a fairly smooth mixture, turn into a bowl and stir in the chives..

3. To cook the eggs accurately add them very carefully to a pan of rapid boiling water, I use a spider, or you can place them in a pan and pour over the boiling water? Boil rapidly for 2 minutes and 20 seconds then immediately either submerge in iced water or just leave under a running cold tap for a minute or so. To peel them, tap on a work surface and start at the flat bottom end as there is an air pocket there, try to peel very gently. I know my timer says 2 mins I had to count to 20 after..

4. Take a piece of sausage mix about the same size as the egg and with damp hands (keep a small bowl of water next to you) press the mixture into a rough circle about 4mm thick, sit an egg in the centre and carefully bring the edges around and together. Keep manipulating CAREFULLY until it is completely encased..

5. To finish the wrapped egg with damp hands just roll it between your palms until it looks like the first image. the next image is my pane station, flour beaten egg and crumbs, 1. dust in flour and remove excess, have a slotted spoon ready for the egging..

6. Dip into the beaten egg, use the slotted spoon to remove and try to let the excess egg drip off. Roll in the crumb and then to add an additional layer of crumb, go back into the egg and finally the crumbs again..

7. Heat your veg or other neutral oil to about 180c, if you dont have a thermometer add a small pea sized piece of sausage mix to it and if it bubbles away your there. Lower in the eggs in batches so the oil doesn't rise too much or cool down, I did 3 at a time. Fry for 3 mins exactly, remove to a plate lined with kitchen paper. PLEASE BE SO CAREFUL.

8. Allow the eggs at least 10 minutes to cool before tucking in, I like them at room temp but are very nice chilled, I also love salad cream with mine, not very classy I know but who cares?https://www.youtube.com/watch?v=B2JVvh-X4qo&t=157s. these images are taken from my youtube channel feel free to pay me a visit there, consider subscribing also its free x.

Scotch eggs are classic picnic snack that have come back into favour.

James Sommerin uses quail eggs in his Scotch eggs recipe.

Quail eggs are small and a bit fiddly, so you may want to boil extra if you have trouble peeling them.

It's pretty tricky to peel quails eggs, especially when they are soft boiled.

Make sure that the water in the pan is boiling before adding the eggs, or they will be completely impossible to peel.