The same day that I decided to make my practice batch of Mini Sausage Rolls I thought it might be fun to make another picnic snack using up the remainder of the sausage-meat. It also helps that my husband is obsessed with Scotch Eggs and chorizo, and this is therefore something I’ve been promising to try making for a long time!
It felt a bit odd to get the deep fat fryer out from the garage and dust it off for use in my new sparkling kitchen. It’s not one of my regularly used kitchen appliances, not because I don’t like deep fried food, more because I like it a bit too much to get good at cooking it at home! I am pleased to say that these were well worth the effort and they were all eaten up before I had a chance to consider taking any to my work colleagues – much to their dismay!
This recipe made 11 scotch eggs, I’m sure it could have just about stretched to make the round dozen, but I messed up peeling the first quails egg as I’d under-done them all. But given how many requests I got for them afterwards I would say if you’ve got the time to peel 24 quails’ eggs it is worth doubling the recipe.
Chorizo scotch quail eggs
(adapted from a sainsbury’s magazine recipe)
- 250g sausage-meat
- 100g chorizo (I used Revilla Spanish chorizo)
- 12 quail eggs
- Handful of fresh parsley
- Handful of fresh thyme
- 100g plain flour
- 1tsp paprika
- Salt and pepper
- 1 egg
- 100g fine dried breadcrumbs
- 2.5 litres vegetable oil for frying
- Deep fat fryer
mise en place
(put in place – Prep work!)
- Finely chop the parsley and thyme.
- Dice the chorizo.
- Break the egg into a high sided plate and beat with a fork.
- Mix the flour and paprika in a high sided bowl and season generously with salt and pepper.
- Put the breadcrumbs in another high sided bowl.
- Get a bowl of ice cold water ready.
- Bring a small pan of water to the boil. Once it’s boiling lower in the quail eggs using a slotted spoon. If you are doubling the recipe it’s worth boiling them in two batches.
- Boil the eggs for two and a half minutes and then transfer them to the bowl of ice cold water to stop them cooking more. Two and a half minutes should be enough so that they are soft boiled but you can still get the shell off. I messed this up the first time, I only boiled them for 2 minutes and then couldn’t remove the shell without damaging the egg. I therefore returned the rest to the boil for another minute, and in the end they were hard boiled not soft boiled, quail eggs are tricky things to get right!
- Once the eggs have cooled down in the water peel them. I did this by gently tapping them on the worktop until they cracked all over and then using a turning knife to help get under the membrane and peel the shell off being careful not to damage the egg. Do ensure you get all the membrane off as it’s pretty rubbery.
- In a large bowl combine the chorizo, sausage-meat, parsley and thyme, season with salt and pepper. At this point you can fry off a small bit of the mixture to check the seasoning and adjust if necessary – remember you can always add but you can’t take away!
- Roll the eggs around in the seasoned flour to coat and then shake off any excess (Don’t throw away the rest of the flour as you’ll need it for step 3. Divide the sausage mixture into 12.
- One at a time, flatten each into a circle large enough to cover the egg. Put an egg in the middle and carefully form the sausage-meat around it. Seal the edges and roll around in your hands to even out. Put them in the freezer for 5-10 minutes to firm up (or chill in the fridge if you have made them ahead of time).
- One at a time again roll them in the seasoned flour and then in the beaten egg, then the breadcrumbs. Put them back in the freezer for 10 minutes or the fridge for an hour or more.
- Put the vegetable oil in the deep fat fryer and heat it to 175°C. There should be enough oil to fully cover the eggs when placed in. Pre-heat the oven to 160°C fan.
- Once the oil has reached temperature lower in the scotch eggs using tongs and deep fry for 3 minutes. When you lower them in hold them in the oil for 5 seconds before letting them drop in, or they’ll stick to the basket. I would fry them 6 at a time max, or the temperature of the oil will drop too much. After the 3 minutes is up remove them using the tongs, move them onto a plate with some kitchen roll on it, to drain off some of the oil.
- Give the oil enough time to return to temperature and then repeat step 2 with the remaining 6 eggs, then remove them and allow them to drain for 5 minutes.
- Place all of the eggs on a baking tray and put in the pre-heated oven for 3 mins.
- Remove them from the oven and allow them to cool down enough to eat. I think these would be excellent served chopped in half with some sweet chilli jam for dipping.