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
Delcious Chorizo Scotch Quail Eggs Recipe
This all-time picnic favorite can easily be reinterpreted with quail eggs. We definitely think it's tastier like this. Give it a try. You'll love this recipe!
Keywords: chorizo scotch quail eggs, scotch quail eggs
Recipe Yield: 3 servings
Calories: approx. 400 kcal/serving
Preparation Time: 0H20M
Cooking Time: 0H20M
Total Time: 0H40M
- 1 tablespoon vinegar for the boiling water
- 12 fresh, organic quail eggs
- 100g stale bread
- 100g blanched almonds
- some parsley
- 250g cooking chorizo
- 2 large, organic hen eggs
- 3 tablespoons flour
- organic sunflower oil
- 5 tablespoons store-bought mayonnaise
- 1 tablespoon smoked paprika or powdered chili
Step 1: 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, add vinegar 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.
Step 2: 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.
Step 3: 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 and transfer it to a dish. Then peel the protective membrane from the chorizo and just throw it away. Chop it roughly and then throw it in the food processor along with 1 chicken egg.
Step 4: 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 a beaten hen's egg, and the third with the crumb mix.
Step 5: 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 as thin as possible. Place the egg on top and then enclose it in the chorizo patty with the help of the cling film edges. Make sure you gently press it into a round shape, like a ball.
Step 6: Then, do this will all the remaining eggs. When this is done, unwrap the chorizo scotch 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 egg and thirdly roll it through the crumb mix. Repeat the last two steps to really make sure you get a thicker coating. Do this with the rest of the eggs.
Step 7: 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 for 2-3 eggs at a time.
Step 8: 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.
Step 9: Wait for the 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.
Step 10: Grab a small bowl and stir the mayonnaise and smoked paprika together. If you like spicy food, use a pinch of powdered chili instead. Serve this mixture as a dip for the chorizo scotch quail eggs.