Chorizo Scotch Quails Eggs Recipes

Steps:

• Preheat oven to 200°C (400°F, gas mark 6).
• Boil water using a kettle or a pan.
• Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
• Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
• Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
• Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
• Take a piece of the pork mixture and flatten it in the palm of your hand.
• Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
• Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
• Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
• Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
• Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.

Steps:

• Roll the eggs in flour.
• Lay 1/2 cup of sausage on a cutting board and flatten it so that it is 1/2-inch thick. Encase an egg in it. Repeat this with the remaining eggs and sausage.
• Shape the meat around the egg with your hands to make sure it is well sealed, then roll it in bread crumbs.
• Heat the grape seed oil and drop the eggs inches Cook for 10-15 minutes, until dark brown and crispy on the outside.
• Remove with a slotted spoon and drain on paper towels. Slice the eggs in half and serve.
• My Note: When I first went on a hunting trip in England some years ago, I was introduced to Scotch Eggs and fell in love with them forever. They were served in the greenhouse during "Elevenses" which is the break the hunters take between the first three "drives" and the last three. We drank cherry brandy too during elevenses. The British are civilized that way.
• I have been wanting to make Scotch Eggs ever since then, and after making a batch of chorizo sausage the other day, I decided I would use the leftover meat to make some Scotch Eggs for ya. This would make a great party food if you are looking for some inspiration.
• You will need: chorizo sausage meat (or ground pork seasoned with your favorite spices), flour, medium-soft boiled (5 minutes simmered) or hard boiled eggs (10 minutes simmered, whichever you prefer), grape seed or vegetable oil, and breadcrumbs (optional).
• Start by peeling your eggs.
• Roll them in flour.
• Take half a cup of meat per egg and shape it in a flat rectangle about 1/2-inch thick on a cutting board.
• Carefully roll the meat around the egg.
• And press it together at the seams.
• Press it together with your hands so it is compact.
• Now dip it in flour or in breadcrumbs. Breadcrumbs will make a more crunchy outer crust which is so nice. So if you have them I would go for it.
• Do this to all of your eggs and line them up.
• In a skillet, heat your oil. I use grape seed oil because it has a more neutral flavor.
• Drop your eggs in carefully and let them fry on all sides.
• You'll let them simmer for 10-15 minutes, rotating them gently so that they stay smooth.
• Remove them from the oil with a slotted spoon onto paper towel.
• Cut them in half carefully and serve 'em up.
• My eggs are hard boiled but I prefer them a medium soft boiled, slightly harder than runny. They will cook more as they fry anyway.
• These are delicious and a great party food! Give them a try my friends.