Quails Egg Scotch Egg – Savoury Afternoon Tea
Pork Pies, Scotch Eggs, Mini Burger – if you don’t have a sweet tooth you’ll love this fresh take on afternoon tea treats, perfect for an afternoon snack, for lunchboxes or a starter. Using quails eggs makes these little cute and bite size, just the thing for picnics.In this recipe we’ve used quails eggs so the scoth egg is small a bite size, you can use the same recipe with hen’s eggs. We aimed to get a perfect soft boil so that when you cut into the egg it’s got a lovely runny middle.
We made these at our Savoury Afternoon Tea cookery class at Food Sorcery, click here to view out classes www.foodsorcery.co.uk/bookonline
Quail scotch eggs
Tip: boil eggs for 3.5 minutes (soft boil) then put into iced or cold water to make it easier to remove the shell
Ingredients – makes 12
• 12 quail eggs
• 3 thick higher-welfare sausages
• 2 sprigs of fresh thyme
• 1 large free-range egg
• 100 g breadcrumbs
• Vegetable oil, for frying
1. Preheat the oven to 180ºC/gas 4.
2. Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
3. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
4. Beat the hen’s egg in a shallow bowl, and place the breadcrumbs into another bowl.
5. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
6. Roll each round in the beaten egg, then the breadcrumbs until fully coated.
7. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
8. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.
Suggestion: you could make mini burgers and mini pork pies to make the full set for a fantastic ‘Savoury Afternoon Tea’