Recipe: Perfect Scotched Quail Egg with Chorizo

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Recipe: Perfect Scotched Quail Egg with Chorizo Delicious, fresh and tasty.

Scotched Quail Egg with Chorizo. Carefully peel the quail's eggs, taking care not to expose the yolk, which should be softly boiled. 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.

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Arrange the slices of bread on a baking sheet and broil until golden brown on both sides.

You can have Scotched Quail Egg with Chorizo using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Scotched Quail Egg with Chorizo

Prepare 12 of x quail eggs.
You need 3 of x plain pork sausage 8's.
It’s of equal amount of soft (not cooked) chorizo sausage.
It’s 1 of x tbsp chopped chives or other herb of your choice.
It’s 2 of x regular eggs for the crumbing.
You need 200 g of approx plain flour for crumbing.
You need 1 of x pack of savoury seeded biscuits for crumbing blitzed to dust.
Prepare of neutral oil for deep frying.

Cut the chorizo slices to fit on the toasts.

Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico.

Crumble the chorizo into the frying pan with the onion, tomato, and garlic.

With only eggs and Mexican-style chorizo, these quick and easy scrambled eggs work well when you're looking for a no-cheese breakfast dish.

Scotched Quail Egg with Chorizo instructions

For the sausage blanket around the egg, peel the chorizo and plain sausage and then chop the herbs.
Blitz the chorizo first to break it down then add the plain sausage and blend until you achieve a fairly smooth mixture, turn into a bowl and stir in the chives..
To cook the eggs accurately add them very carefully to a pan of rapid boiling water, I use a spider, or you can place them in a pan and pour over the boiling water? Boil rapidly for 2 minutes and 20 seconds then immediately either submerge in iced water or just leave under a running cold tap for a minute or so. To peel them, tap on a work surface and start at the flat bottom end as there is an air pocket there, try to peel very gently. I know my timer says 2 mins I had to count to 20 after..
Take a piece of sausage mix about the same size as the egg and with damp hands (keep a small bowl of water next to you) press the mixture into a rough circle about 4mm thick, sit an egg in the centre and carefully bring the edges around and together. Keep manipulating CAREFULLY until it is completely encased..
To finish the wrapped egg with damp hands just roll it between your palms until it looks like the first image. the next image is my pane station, flour beaten egg and crumbs, 1. dust in flour and remove excess, have a slotted spoon ready for the egging..
Dip into the beaten egg, use the slotted spoon to remove and try to let the excess egg drip off. Roll in the crumb and then to add an additional layer of crumb, go back into the egg and finally the crumbs again..
Heat your veg or other neutral oil to about 180c, if you dont have a thermometer add a small pea sized piece of sausage mix to it and if it bubbles away your there. Lower in the eggs in batches so the oil doesn't rise too much or cool down, I did 3 at a time. Fry for 3 mins exactly, remove to a plate lined with kitchen paper. PLEASE BE SO CAREFUL.
Allow the eggs at least 10 minutes to cool before tucking in, I like them at room temp but are very nice chilled, I also love salad cream with mine, not very classy I know but who cares?https://www.youtube.com/watch?v=B2JVvh-X4qo&t=157s. these images are taken from my youtube channel feel free to pay me a visit there, consider subscribing also its free x.

This is a basic recipe that I have been eating my whole life, Chorizo con Huevos.

Nothing is ever measured, just add to liking.

Wikipedia Article About Quail egg on Wikipedia.

Bird eggs are a common food source.

The most commonly used bird eggs are those from the chicken, duck, and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient. 'Artagnan's fresh quail eggs are farm-raised from the Corturnix breed.