Chorizo Scotch quail’s eggs

Chorizo Scotch quail’s eggs

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(2 ratings)

Prep: 1 hr, 30 mins Cook: 20 mins

A challenge

Makes 12
Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Nutrition and extra info

Nutrition: per egg

  • kcal323
  • fat28g
  • saturates5g
  • carbs9g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0.7g
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Ingredients

    For the eggs

    • 1 tbsp vinegar
    • 12 quail’s eggs
    • 100g stale bread
    • 100g blanched almonds
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • small pack flat-leaf parsley
    • 250g cooking chorizo
      Chorizo

      Chorizo

      chore-reeth-oh

      A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

    • 2 hen’s eggs
    • 3 tbsp plain flour
    • sunflower oil, for deep-frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the mayonnaise

    • 5 tbsp mayonnaise (shop-bought, or try one of our homemade mayonnaise recipes - see goes well with)
    • 1 tsp smoked paprika

    Method

    1. Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

    2. Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

    3. Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

    4. Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

    5. In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

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    Comments (2)

    ellie.jaffa's picture
    5

    Absolutely gorgeous! I made these as a starter with quails eggs and again with hens eggs (boiled for 3-4 mins) for a garden party. None of my guests could compliment them enough! They are so tasty and as I was accommodating for nut allergies I missed out the almonds on both occasions.

    It is quite fiddly to peel the quails eggs (and to an extent the hens), and I would suggest buying extra eggs and leaving extra time for the peeling. The end result is definitely worth it!

    dan-dans_mama's picture

    Horrendous! Could not get the quails eggs peeled intact at all and I had numerous attempts so admitted defeat and made with hens eggs and the taste was ok but not worth the effort to be honest.

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