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Recipe: Scotch Quail Eggs
Published January 1, 1970 8:00 AM PHT
Updated March 30, 2020 10:15 PM PHT
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Quail eggs o itlog ng pugo recipe ba ang hanap ninyo? Try this recipe.
INGREDIENTS:
12 quail eggs
2 tbps plain flour
1 egg, beaten
1 3/4 cups panko breadcrumbs
1/4 cup olive oil
3 good-quality pork sausages
1/4 cup sunflower oil, plus extra to deep-fry
4 bacon rashers, cut into thin strips
150g mixed mushrooms, sliced if large
1 tbs white wine vinegar
1 tsp mustard
6 tarragon sprigs
1 garlic clove, finely chopped
100g mixed salad leaves & edible flowers
PROCEDURES:
1. Place quail eggs in a large pan of cold water, bring to the boil, and cook for 3-4 minutes for soft-boiled. Drain and refresh under cold water, then peel. Place the flour, beaten egg and breadcrumbs in separate bowls.
2. Remove sausage skin and divide meat into 12 portions. Flatten each portion to about 1-cm thick, then wrap meat around an egg and roll to enclose. Coat the egg in flour, then in beaten egg, then crumbs. Repeat with remaining quail eggs.
3. Half fill a deep-fryer or large pan with sunflower oil. Heat to 190°C (a cube of bread will turn golden after 30 seconds). In batches, deep-fry eggs for 3-4 minutes until golden. Drain on paper towel.
4. Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes until crispy. Drain on paper towel. Set aside.
5. Add mushrooms to the pan and cook over medium-high heat for 2-3 minutes, stirring, until softened. Set aside.
6. Whisk vinegar, mustard, tarragon, garlic, sunflower oil and remaining olive oil together in a small bowl. Season.
7. Divide the salad leaves among plates. Top with bacon, mushrooms and halved Scotch eggs, then drizzle with dressing.
