If you love English style pubs you are familiar with Scotch Eggs, Boiled eggs encased in sausage and then breaded and deep fried. Using quail eggs I make a smaller version that can be eaten whole and enjoyed both for breakfast or an appetizer or snack any time. Make some for your next football party. The eggs are soft boiled to stop that ugly green ring around the yolk in eggs that are over cooked. After encasing the eggs in in a thin layer of sausage, we bread it and fry to crispy perfection. I want the yolk to be slightly soft the consistency of Jello. Many times Scotch Eggs are served with a dipping sauce. I have added two sauce suggestions, based on the English love of curry but you can play it safe and make some honey mustard. Try one, all or create your own.
panko bread crumbs for breading
1 or 2 eggs with milk
Thai red curry paste
plain Greek yogurt
favorite hot sauce (optional)
salt and pepper to taste
In a heat proof bowl add the quail eggs and gently add boiling water to cover. Let steep for two minutes for eggs with soft yolks or an extra minute if you want them more cooked. Transfer to cold water to stop the cooking and gently peel the shells once cooled.
Prepare the sausage meat by making your own or removing the casings of your favorite links or you can buy bulk sausage meat to make things easier. Prepare a standard breading station, first flour, then beaten eggs and seasoned breadcrumbs (I prefer Italian seasoned Japanese Panko). First encase the peeled eggs in a thin layer of sausage, roll in the flour shaking off any extra. Dip in the beaten egg mixture the roll in the bread crumbs. Heat the oil to 325 F and deep fry until golden and crispy. Keep warm and serve with a dipping sauce.
Indian Style Curry Sauce
Add 2 Tbsp. good quality curry powder to a skillet with 1 Tbsp. butter and toast spices. Let cool and add to 1/2 cup Greek yogurt mixing well. Season with salt and pepper and a slash of your favorite hot sauce if you like. Let flavors mingle before using
Thai Style Curry Sauce
Add 2 Tbsp. good quality red curry paste to a skillet with 1 Tbsp. butter and gently warm. Let cool and add to 1/2 cup sour cream mixing well. Season with salt and pepper and a slash of your favorite hot sauce if you like. Let flavors mingle before using
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.