21
Jan
12

Recipe: Scotch Eggs

Scotch Eggs

Scotch Eggs

Perfect for picnics, this traditional favorite is given a modern twist here and, while it’s true that your own homemade Scotch eggs may require a little effort, they are so far ahead of anything you can buy. Using quail’s eggs also makes them more child-friendly and more likely to go in the mouth than fall on the ground. The recipe may seem a little complicated but actually it is not – and these will probably be the best Scotch eggs you have tasted. They will keep for several days in the fridge.

12 quail’s eggs

1 pound pork sausage meat

2 tbsp chopped fresh tarragon

1 medium egg yolk, beaten

Seasoned plain flour, for coating

1 egg and 4 tbsp milk, whisked together

5 oz panko Japanese breadcrumbs, or stale bread, left out overnight so it blitzes well for breadcrumbs

25 oz sunflower oil, for shallow frying

Bring a pan of salted water to the boil. Lower in the quails’ eggs and boil for three minutes. Remove from the boiling water and plunge immediately into cold, running water. When cold, peel carefully and set aside in a bowl of cold water.

In a bowl, combine the sausage meat, tarragon and beaten egg yolk. Season with salt and pepper, mix well and divide into 12 portions. Have ready three plates: on the first one, spread out some seasoned flour, put the egg wash on to the second plate and on the third plate spread out the breadcrumbs. Drain the quail’s eggs and dry them on a towel. Take one portion of sausage meat and flatten it out in the palm of your hand, place a quail’s egg into the center of the sausage meat then wrap the meat around the egg so that it is totally encased. Roll it into a little ball and repeat with the other eggs.

Roll each Scotch egg in the seasoned flour, then dip into the egg wash, shaking off any excess. Finally, roll in breadcrumbs to coat thoroughly and place on to a baking sheet covered with greaseproof paper. Pour enough oil into a medium-sized, heavy-based pan to come no more than one third of the way up the side. Heat the oil to approximately 160C (use a thermometer, or test the temperature by dropping in a small nugget of sausage meat; if it rises immediately to the top and starts to fry, the oil is at the correct temperature). Carefully lower the Scotch eggs into the hot oil and fry until well-colored all over. You may need to do these in batches; if so, make sure the oil comes back up to temperature before frying the next batch.

Remove the cooked eggs with a slotted spoon and drain on paper towels, or a cooling rack.

A great appetizer served wither warm, or lightly chilled- room Temperature with a crisp Pinot Grigio or Nero D’avola!

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