RECIPE FOR QUAIL EGGS RECIPES

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SCOTCH QUAIL EGGS RECIPE | JAMIE OLIVER RECIPES



Scotch quail eggs recipe | Jamie Oliver recipes image

Total Time 25 minutes

Yield 12

Number Of Ingredients 6

12 quail eggs
3 thick higher-welfare sausages
2 sprigs of fresh thyme
1 large free-range egg
100 g breadcrumbs
vegetable oil for frying

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
    3. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
    4. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
    5. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
    6. Roll each round in the beaten egg, then the breadcrumbs until fully coated.
    7. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
    8. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.

Nutrition Facts : Calories 97 calories, FatContent 5.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 0.3 g sugar, SodiumContent 0.3 g salt, FiberContent 0.2 g fibre

HOT PICKLED QUAIL EGGS RECIPE | FOOD NETWORK



Hot Pickled Quail Eggs Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 2 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 2 pints

Number Of Ingredients 11

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

Steps:

  • Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
  • Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
  • Allow properly sealed jars to sit at least 2 weeks before eating.

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