Chorizo Scotch Quails Eggs Recipes

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SCOTCH QUAIL EGGS



Scotch Quail Eggs image

I've made scotch eggs, but I find that the huge size (1/4 pound of pork for each egg) is quite a commitment in terms of how much you have to eat. Quail eggs need about 1 1/2 ounces of sausage per egg, and so are more snack-sized. But, the eggs themselves are tough to work with because they're so delicate. Still, the effort is well worth the time.

Provided by Late Night Gourmet

Categories     Pork

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons fennel seeds
1 tablespoon parsley
2 teaspoons kosher salt
1 1/2 teaspoons pepper, freshly ground
1 lb lean pork
10 quail eggs
1 egg
1/2 cup Italian breadcrumbs
1/2 cup olive oil mayonnaise
1/4 cup Dijon mustard
1 ounce lemon juice
4 ounces canola oil

Steps:

  • Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
  • If grinding your own pork, trim fat from pork and cut into 1" cubes.
  • Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer (along with all grinder components except for the motor) for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
  • Start to heat up oil in deep fryer or pan deep enough to toally cover eggs, until it reaches 350°F.
  • Place eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, cover, and allow to sit for 3 minutes. Remove eggs from hot water and immerse in ice water. NOTE: this gives the eggs a soft center. Allow to rest for 5 minutes to hard boil.
  • NOTE: quail eggs are incredibly hard to peel when soft boiled due to the thin shell. To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
  • If grinding your own pork, remove pork from the freezer and grind.
  • Divide the sausage into equal portions and flatten into a disc shape in the palm of your hand. Place the egg in the center of the disc and carefully wrap the sausage around them, ensuring that there are no openings.
  • Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
  • Place sausage wrapped eggs in the fryer so they aren't touching, for 3 minutes or until golden brown.
  • Combine mayonnaise, mustard, and lemon juice to create mustard sauce.

Nutrition Facts : Calories 216.3, Fat 16, SaturatedFat 2.3, Cholesterol 121.4, Sodium 685.2, Carbohydrate 5.1, Fiber 0.7, Sugar 0.5, Protein 12.8

CHORIZO & QUAIL EGGS



Chorizo & Quail Eggs image

Having a Tapas party? Put these on your list of must-haves. I get my quail eggs online, average price is $12 a dozen but worth every penny for the ohhs and ahhs you receive. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Meat

Time 13m

Yield 12 toasts

Number Of Ingredients 7

12 slices French bread, sliced on the diagonal
12 slices chorizo sausage (ready-to-eat)
olive oil
12 quail eggs
mild paprika
salt and pepper
flat leaf parsley (to garnish)

Steps:

  • Preheat the broiler to high. Arrange the slices of bread on a baking sheet and broil until golden brown on both sides.
  • Cut the chorizo slices to fit on the toasts. Set aside.
  • Heat a thin layer of olive oil in a large skillet over medium heat until a cube of bread sizzles. Break the eggs into the skillet and cook, spooning the fat over the yolks, until the whites are set and the yolks are cooked to your liking.
  • Remove the fried eggs from the skillet and drain on paper towels. Immediately transfer to the chorizo-topped toasts and dust with paprika. Season to taste. Serve immediately.

Nutrition Facts : Calories 189.6, Fat 2.9, SaturatedFat 0.7, Cholesterol 76, Sodium 402.4, Carbohydrate 33.2, Fiber 1.9, Sugar 0.2, Protein 6.8

BAKED SCOTCH QUAIL EGGS



Baked Scotch Quail Eggs image

I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs.

Provided by Tea Girl

Categories     Pork

Time 50m

Yield 12 Scotch egg

Number Of Ingredients 11

12 fresh quail eggs
1 teaspoon vinegar
500 g ground pork
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon chili flakes
salt and pepper
2 tablespoons plain flour
1 medium egg, hens', beaten
2 cups crushed plain corn flakes or 100 g fresh breadcrumbs
1 tablespoon rapeseed oil

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.

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