This is another Daddy Alsum favorite. He has been intermittently pestering me to try and make these at home for the 4 years we have been married.
Apparently, these were originally served warm with gravy (back in the 1800s), but I have only ever eaten them as a cold snack. They are a great addition to any picnic basket, especially these mini ones made with quail eggs from Oak Meadows Farm.
This recipe makes six mini scotch eggs.
What you will need:
- 1 tbsp white vinegar
- 6 quail’s eggs, room temp
- 1/2 lb/250g ground chicken (or you can substitute turkey)
- 1 tsp thyme
- 1/4 onion, caramelized
- 4 tbsp oat flour
- 1 local chicken egg
- 1 cup/50g fresh breadcrumbs
- Canola oil, for frying
How you can do it:
- Bring a pan of water with the vinegar to the boil. Set aside a separate bowl of cold water.
- Place the quail eggs into the pan and boil for just 2 minutes.
- Extract the eggs from the boiling water and submerge them in the cold water for at least 20 minutes.
- Mash ground meat, thyme and caramelized onions.
- Divide meat mixture into six balls and use two sheets of parchment paper to flatten each ball into a larger square (Make it big enough to encase one of your cooked eggs.).
- Shell the eggs and wrap them in meat. You can use the parchment paper to help prevent breakage of the ground meat.
- Set out three bowls: flour, beaten egg, and breadcrumb.
- Take each ball and coat them first on flour and then egg and finally breadcrumb.
- Half-fill a large pan with oil, and heat it to 355 F/180C on a thermometer.
- Gently drop in about three Scotch eggs at a time to ensure you don’t overcrowd the pan, and cook for 3 mins.
- Place cooked eggs on paper towel to remove some of the oil. (We actually use designated kitchen cloths for stuff like this.)
Have you tried this one out for yourself? Share with us how it went, adding #CookingWithMummaAlsum.