Chorizo Scotch Quails Eggs Recipes

CHORIZO SCOTCH QUAIL'S EGGS

Steps:

• Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail's eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.
• Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen's egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.
• Carefully peel the quail's eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail's egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it's completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.
• Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.
• In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

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.

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.