Who says you can’t improve a family picnic? With this chorizo scotch quail eggs recipe, you can easily take your family favorite to a whole new level of flavor while enjoying the amazing health benefits of quail eggs! The delicious, soft-set quail egg yolks covered by a blanched almond shell and tangy chorizo will make everyone’s taste buds explode!
While this recipe may seem a bit more difficult to make, it really isn’t. You just need a little more time, but if you love good food this won’t be an issue for you. Furthermore, scotch quail eggs keep very well in the fridge. Prepare more to have them around throughout the week.
HOW TO MAKE CHORIZO SCOTCH QUAIL EGGS
This is a rather elaborate recipe to make but there’s no need to be afraid. All you need is a little patience. And it will totally be worth it! Trust me.
Chorizo Scotch Quail Eggs
- 20 quail eggs
- 1 slice stale bread
- 100 g plain flour
- 100 g bread crumbs
- 50 g almonds
- 150 g light mayonnaise
- 150 g protein yogurt
- smoked paprika
- powdered chili
- Take a large pan and fill it with water and a decent-sized bowl with iced water. Now, bring the water in the first pan to a boil and slowly lower the quail eggs with a spoon. After a minute, take the pan off the heat and leave the eggs in for just about half a minute.
- Then take them out and put them into the second bowl, the one filled with iced water. Let them cool down for about 10 minutes while you start working on the delicious coatings.
Prepare The Coating
- The next step in preparing this chorizo scotch quail eggs recipe is to prepare the coating. Put the parsley, almonds, and stale bread into your food processor and blend them until they are finely chopped. Next, season the mixture well with a pinch of salt, smoked paprika and a little chili powder and transfer it to a dish. Then peel the protective membrane from the chorizo and just throw it away. Chop the chorizo roughly and then put it in the food processor along with 4 quail eggs.
- Blend everything until very smooth; then take the mixture and divide it into 12 patties. Just put these on a plate. Prepare 3 bowls: one with flour, one with 4 beaten quail eggs, and the third with the bread crumbs.
Wrapping The Chorizo Scotch Quail Eggs
- Go ahead and take the quail eggs out of the iced water and peel them carefully, without exposing the yolk. Then, place 1 chorizo patty over a piece of cling film and flatten it thin. Place the egg on top and then enclose it in the chorizo patty with the help of the cling film edges. Or simply do it with your hands, without the cling film, as you prefer. Make sure you gently press it into a round shape, like a ball. Then, do this will all the remaining eggs.
- When this is done, unwrap the chorizo scotch quail eggs and roll them into the three bowls. First, make sure each one gets a proper flour dusting, then let it take a bath in the beaten eggs, and thirdly roll it through the bread crumbs. Repeat the last two steps to really make sure you get a thicker coating. Do this with the rest of the eggs.
- Take a medium-sized saucepan and half-fill it with organic sunflower oil. Turn the heat on and allow the oil to become hot, but not to a smoking point.
- Now, use a cooking plier to put the Scotch eggs in. Fry them for about 5 minutes, not more, as they'll become too dry and lose their flavor, not less because you want the chorizo to be cooked. In order to make sure you do a good job and don't overcrowd the saucepan, you should aim up to 6 eggs at a time.
- In case the Scotch eggs turn brown too fast, turn the heat down. Now, line a plate with a sheet or two of kitchen paper. As soon as the eggs are done, take them out with the pliers and put them on that plate.
- The paper will absorb the excess oil. Wait for the chorizo scotch quail eggs to cool down a little and either cut them in half or leave them round. Arrange them on a platter or put them in a bowl. Add some chopped parsley, if you like it.
A Final Touch
Grab a small bowl and stir the mayonnaise, yogurt, and smoked paprika together. You can use ready-made mayonnaise you bought or make your own, depending on your preference. Use a light, high-protein yogurt to make your dip light and airy. You’ll love both the taste and the texture. If you like spicy food, use a pinch of powdered chili instead. Serve this mixture as a dip for the chorizo scotch quail eggs.