Scotch quail’s eggs
Makes 12
12 quail’s eggs
350g 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
75g panko or breadcrumbs
570ml canola, sunflower or peanut oil, for shallow frying
Bring a pan of salted water to a boil. Boil the quails’ eggs for three minutes. Remove from the boiling water and plunge immediately into cold, running water. When the eggs are cold, peel them carefully and set aside in a bowl of cold water.
In a mixing 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 the second plate (or bowl if it’s easier), and on the third spread out the breadcrumbs.
Drain the quail’s eggs and dry them on a towel. Take one portion of meat and flatten it out in the palm of your hand, place a quail’s egg into the center and 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 or wax 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 this 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 kitchen paper.

Scotch quail’s eggs

Makes 12

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

In a mixing 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 the second plate (or bowl if it’s easier), and on the third spread out the breadcrumbs.

Drain the quail’s eggs and dry them on a towel. Take one portion of meat and flatten it out in the palm of your hand, place a quail’s egg into the center and 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 or wax 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 this 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 kitchen paper.

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