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Mini Scotch Eggs

Serves 12
PREP 1hr
COOK 15mins

 

500g mixed pork and veal mince
3/4 cup (75g) fine fresh breadcrumbs
2 tbsp chopped flat leaf parsley
1 tsp dried oregano
3 eggs
12 quail eggs or small (45g) chicken eggs, at room temperature
1/3 cup (50g) plain flour, plus extra to dust
1 cup (50g) panko crumbs or fine fresh breadcrumbs
3 cups (750ml) vegetable oil, to deep-fry

salad cream
1 1/2 tbsp plain flour
1 tbsp caster sugar
1 tsp mustard powder
1/4 tsp ground turmeric
1/3 cup (80ml) thickened cream
1/4 cup (60ml) white wine vinegar
1 egg yolk
1 tbsp olive oil

 


1
  Place mince, fine fresh breadcrumbs, parsley, oregano and 1 egg in a large bowl. Season. Using wet hands, mix until well combined. Refrigerate until needed.

2 To make salad cream, mix together flour, sugar, mustard powder and turmeric. Season well. In a separate bowl, mix together cream, vinegar and egg yolk. Pour cream mixture over dry ingredients and whisk until smooth. Whisk in olive oil until combined. Transfer mixture to a small pan and heat on medium, whisking constantly, for 3-5 mins, until thickened. Cool.

Bring a pan of salted water to boil on high heat. Gently lower quail eggs into boiling water. Reduce heat to medium and simmer for 2 mins. Remove eggs from pan. Immediately immerse in iced water until cool. Drain. Gently roll eggs on a work surface to crack shells. Carefully remove and discard shells.

Dust quail eggs lightly in extra flour. Divide mince mixture into 12 equal portions and roll into balls. Flatten balls slightly, then carefully mould mince mixture around quail eggs .

Whisk together remaining eggs and a splash of water in a shallow bowl. Place flour and panko crumbs in separate bowls. Roll Scotch eggs in flour and pat off any excess. Dip in egg, then panko crumbs, pressing lightly to coat.

Heat oil in a deep-fryer to 170C, or in a heavy-based saucepan on medium until a cube of bread sizzles on contact. Deep-fry Scotch eggs in batches for 3-4 mins, until golden and crispy. Drain on paper towel. Serve Scotch eggs warm or at room temperature with salad cream for dipping.

 

Gary's secrets

• Using quail eggs isn’t essential, but they are a nice touch. They’re sold at farmers’ markets and specialty food shops. Use 45g hen eggs as a substitute.

•  I use pork and veal mince because it’s lean and has great flavour. You can use good old sausage meat, but it will increase the fat content significantly.

•  Panko are Japanese breadcrumbs. They are available from Asian grocers and give a crisp coating. Try adding grated parmesan and chopped herbs.

•  When deep-frying, keep the oil at about 170C to prevent the coating absorbing too much of it.

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Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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