Best Chorizo Scotch Quails Eggs Recipes

CHORIZO SCOTCH EGGS

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.

SCOTCH QUAIL EGGS

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.

CHORIZO & QUAIL EGGS

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.