Chorizo Scotch Quail's Eggs

We managed to find some quail's eggs in the reduced section of the supermarket (my favourite place) and wanted to try making some smaller scotch eggs with them. I love a good scotch egg, but often the supermarket varieties use sausagemeat I don't particularly like, or mix the egg with mayo for smaller varieties. I found this recipe on BBC good food and used it as a base to create my own scotch eggs.

Ingredients
12 quail’s eggs
100g egg crumbs (made from stale leftover bread)
250g chorizo sausages (we used ones from Waitrose)
2 hen’s eggs
3 tbsp plain flour
sunflower oil, for deep-frying

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, then slowly lower in your quail’s eggs with a spoon. Let them cook for 2 mins, 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.

Put the breadcrumbs into a shallow dish. Remove the outer casing from the chorizo sausages and discard it. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, egg beaten, in the second, and the crumb mix in the third.

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.

Place into the heated deep fat fryer for 5 mins.  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.

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