Chorizo scotch quails eggs
It's pretty tricky to peel quails eggs, especially when they are soft boiled. The key here is preparation. Make sure you have a bowl of ice water handy to transfer your eggs to ass soon as the 2 minutes and 15 seconds is up, to stop them cooking further and keep them soft boiled. Make sure that the water in the pan is boiling before adding the eggs, or they will be completely impossible to peel. When peeling, try and find the egg membrane, as if you can get under that, it's much easier to peel the rest of the egg. Happy cooking!
- 12 quails eggs
- 300g spanish chorizo
- 1 chicken egg
- 6 tbsp plain flour
- 4 tbsp cornflakes
- 4 tbsp olive oil
- Set a pan of water on to boil.
- Whilst it's getting to boiling point, prepare a bowl of ice water.
- Gently add the quail eggs to the boiling water, taking care not to crack them. Time for 2 minutes and 15 seconds.
- Once times up, quickly but gently transfer the eggs to the ice water and leave them to cool down whilst you prepare the chorizo.
- Whizz 300g of chorizo with a blender and transfer to a plate.
- Crack the chicken egg into a separate bowl and whisk.
- Then on a final separate plate, add the cornflakes and flour and crunch it together with your hand to break the cornflakes down into smaller sizes.
- Now you have your little scotch egg making station ready!
- By now the quail eggs will have cooled down, so it's time to peel them. Take your time! This is the hardest part, so be gentle!
- Once they are all peeled, cover each one in a little chorizo casing. You may need to squeeze it gently with your hands to get it to bind.
- When each egg is covered, roll them in the chicken egg and then in the flour and cornflake mix. Repeat for each one.
- When finished, get a frying pan and heat the olive oil until it is piping hot (you can test by sprinkling a little flour into the pan. If it goes immediately brown then it's hot enough)
- Add the scotch eggs to the pan and give them a very quick flash to finish them off so that the outside is cooked and a nice golden brown.
- Once finished, transfer to a cooling rack and allow to cool for 5 minutes before tucking in!
- Take on a picnic, pop them in your lunchbox or just stand at your kitchen side and eat them straight off the cooling rack!
- However you eat them, e n j o y : )