A doff of the cap and holly jolly Christmas to you lovely people. Forgive my absence and general fecklessness. Seems ’tis the season to be away from one’s desk, but I’ve had my ever-expanding tush firmly in the kitchen and will reward your patience and beneficence with a series of egg-based canape recipes as part of my continued work with the lovely Clarence Court people. The first of which is as follows….
Quail scotch eggs for 12
* 12 Clarence Court quail eggs, at room temperature
*600g minced pork
* 1 tsp chopped thyme
* 1 tbsp chopped parsley
* 2 sage leaves, finely chopped
* 2 eggs
* Big handful fine breadcrumbs
* 1 tbsp plain flour
* Salt and pepper
* Vegetable oil, a litre
* Smoked salt, optional
***
– Righty ho, so first off you need to soft boil the egglets. Drop them carefully (batches of 6 preferable) into boiling water and boil for 100 seconds exactly. 2 seconds either side will be disastrous (not really, but after much testing I’ve found 100 seconds is about right*). Have a bowl of iced water next to you and remove the eggs to the water. Leave them there for 5 minutes.
– Meanwhile mix the pork mince and herbs, dropping in an egg and a small handful of breadcrumbs as you go, and seasoning magnificently with pepper and salt. Wash your paws. Carefully peel the eggs and roll them around in seasoned flour. Take a handful of the pork mince, about 50g per egg, and pat it flat on a chopping board. It should be about the size of a Nokia 3210. No, a bit smaller. The 6300.
– Pop a quail egg in the middle and fold the meat around it, before rolling it gently between your palms to seal properly. Repeat 11 times.
– Toss the eggs in seasoned flour, then beaten egg, then finally breadcrumbs. Chill for 30 minutes.
– Heat the oil to about 180C (a piece of bread should sizzle gently on impact), and fry the eggs, a few at a time, for four minutes. Season with salt (or smoked salt) and serve.
* there are variables – egg freshness, temperature etc, so this is not foolproof, but it’s close. Oh, also, don’t get eggs that are too fresh or they’ll be a bastard to peel.
Very excited about this! I’ve seen guidance that suggests putting some bicarb in the egg boiling water, which apparently makes it easier to peel. Have you tested that theory at all?
Never heard that – will try next time! J
I really shouldn’t read this kind of post just before I leave the office. I am starving! BTW love Clarence Court eggs though hadn’t realised they did quails eggs. So thank you!
I vowed never again to spend my time peeling quails eggs after our Drapers Arms do, but Christ these look delicious…
Ha, yes I bet. Worth doing though. 12 quail eggs take no time to peel.
Having just received a large quantity of quail eggs this recipe is going to be perfect as a amuse bouche before we head to the local carol service. Might try the addition of some black pudding alongside the minced pork, only because i love it and dont seem to find the excuse to eat it often enough!
Just made the recipe. Used about half the pork. They’re delicious.
I made 12 and only have 5 left…..oops.
Tomorrow I’ll get some more eggs and maybe add some mustard to the pork.
Think they’ll go down a treat at Xmas eve drinks party.
They’re bigger than I thought they’d be. Think I’ll serve cut in half.
Just made these with my son. Fantastic. I have to confess, this site and and in fact you, are a recent discovery for me. I shall be back here a lot.
Thanks so much Justin, glad you enjoyed! J
hi james, as a non-pork eater can i substitute with a different meat? these look so good! sara
Been meaning to do these for at least nine months but despite not having done them before and me personally being vegetarian am going to use Falafel mix instead of pork mince – bit ambitious but why not. Plus for friends am going to use haggis instead of the pork mince – have no idea why so resistant to pork mince but just like trying new things – lousy cook so we shall see – perhaps you had better wait before trying – not that that means anything as being a poor cook results will not be a g00d test but promise to report on how I got on.
Interesting idea though!