I have been getting some readers’ rave after posting my bloggers get-together last Monday and some of you were curious to know the recipe for the Scotch Quail’s eggs. Although I have made Scotch Eggs before and have linked the recipe, some have come back to ask, ‘Well, what if I can’t find good sausages for its meat? What’s the alternative?’ So I thought…just for my loyal readers…I’d post THE recipe of what I did for this dish. This time I did not use sausage meat because like some of you have said; you can’t get them anywhere but fret not…it’s totally fine to use ordinary minced meat mixed with some seasonings.
The meat paste here is just one version of how you can do it but I believe you can create so many versions of the paste just by switching up the herbs, spices and seasonings. Even the eggs can be varied; chicken eggs, quail’s eggs, duck eggs, goose eggs…ostrich egg??? Now that would be REALLY something.
SCOTCH QUAIL’S EGGS RECIPE
(adapted from Scotch Egg)
Hard-boiled quail’s eggs, shells peeled
Oil for deep frying
Panko breadcrumbs for coating
200 gms minced pork (or you can use minced beef or chicken)
1 medium onion, grated to a paste
2 garlic cloves, grated to a paste
1 1/2 tablespoon chopped chives
1 tablespoon chilli flakes
1 teaspoon salt
1. Prep your quail’s eggs accordingly. Mix the meat paste ingredients together. If the mixture looks a bit wet after adding the egg, add some panko breadcrumbs to achieve a workable paste but not too dry.
2. If you can, let the meat paste sit in the fridge overnight or for about 3 hours to get the flavours infused together.
3. Heat oil in pot for frying.
4. Let the meat mixture come to room temp before cooking it (do this before heating the oil). Wet your hands. Spread a thin layer of meat paste on your palm.
5. Place the hard-boiled quail’s egg in the middle and fold the meat paste over it. Pinch out any extra meat paste.
6. Cover the egg completely and roll it around with your hands to form a ball. Place the balls on a tray sprinkled with panko breadcrumbs.
7. Coat the balls completely with the breadcrumbs.
8. Test the oil with a few flecks of breadcrumbs, when they’re ready, drop the scotch eggs into the hot oil slowly.
9. They don’t need long to cook, when you see some gold colour on the balls, dish them out and drain on a rack.
10. Eat with any sauces you like.