Recipes
Quail scotch eggs
25 minutes Preparation time
1 hour 20 minutes Cooking time
6 Servings Serves
Ingredients
12 quail eggs
2 tablespoons white vinegar
Pork mince mix
500 g pork mince
1 egg
1 tablespoon parsley, finely chopped
1 tablespoon tarragon, finely chopped
1 tablespoon shallots, finely chopped
1 teaspoon Dijon mustard
1 tablespoon goose fat or butter
Sea Salt and white pepper to taste
Assembly
2 tablespoons plain flour
2 eggs, beaten
100 ml milk
100 g fine white breadcrumbs or panko crumbs
1 litre vegetable oil
To serve
Pickles and bread of choice
Method
Quail Eggs
- Steam quail eggs at 100°C for 2 minutes.
- Gently crack the eggs before placing them in a bowl of ice cold water with the vinegar, stand for 1 hour to soften the shell.
- Carefully peel the shell and membrane from the eggs. Wash eggs to make sure all remains of shell are removed. Set aside.
Pork mince
- Combine all ingredients together in the bowl of a food processor. Season well with salt and pepper. Blend for 3-4 seconds until incorporated and a little like a paste.
- Weigh out into 50 g portions for each egg. Roll each portion into a ball and make an indent with your thumb.
- Place an egg into the cavity and gently press the mince around to completely enclose.
- Repeat for all 12 eggs.
Assembly
- Set three separate bowls with flour, eggs whisked with milk, breadcrumbs. Roll each ball in the flour, then dip into the egg mixture and finally roll in the breadcrumbs. Refrigerate until required.
- Using a thermometer, place the oil in a large saucepan, heat on medium heat, Induction setting 6 until it reaches 180°C.
- Place two crumbed eggs in the hot oil and cook for 4 minutes until golden brown. Drain on kitchen paper towel.
Repeat for all eggs.
To serve
- Let the eggs rest for 5 minutes before cutting in half. If they are under cooked, place in a warm oven at 160°C for 5 minutes before serving.
- Serve one or two eggs per person with pickles and bread of choice. Alternatively pack all 12 scotch eggs for a picnic.
Hints and tips
- Scotch eggs may be served hot or cold. Rice flour can be used instead of plain flour if desired.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.