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Scotch quail egg salad
Scotch quail egg salad
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate your weekend lunch with this special dish ideal for sharing with friends.
Ingredients:
  • 12 quail eggs (see note)
  • 1 egg, beaten
  • 85g breadcrumbs
  • 60ml olive oil
  • 350g pork sausage
  • 60ml sunflower oil
  • 4 bacon rashers, cut into thin strips
  • 150g mixed mushrooms (such as pine, shiitake & Swiss brown), sliced if large
  • 20.00 ml white wine vinegar
  • 5.90 gm Dijon mustard
  • 6 tarragon sprigs (see note)
  • 1 garlic clove, finely chopped
  • 100g mixed salad leaves & edible flowers
Instructions:
  • Start by gently immersing quail eggs in a large pot of cold water, then bring to a boil and cook for 3-4 minutes for a soft-boiled perfection. Drain, cool under cold running water, and easily peel. Next, arrange flour, beaten egg, and breadcrumbs in individual bowls for breading.
  • Peel off sausage casings and divide the meat into 12 equal portions. Flatten each portion to 1cm thickness, wrap around a quail egg, and roll to cover completely. Coat each egg in flour, then dip in beaten egg, and finally coat with breadcrumbs. Repeat for the rest of the quail eggs.
  • Fill a deep-fryer or large pan halfway with sunflower oil and heat to 190°C (you'll know it's ready when a cube of bread turns golden in 30 seconds). Deep-fry eggs in batches for 3-4 minutes until golden, then drain on paper towel.
  • Heat up a shimmering tablespoon of oil in a frypan over medium heat. Add the bacon and cook while stirring until it turns crispy, which should take about 2-3 minutes. Place the bacon on a paper towel to drain. Keep it aside for later use.
  • Sauté mushrooms in the pan over medium-high heat for 2-3 minutes, stirring occasionally, until they are tender. Set aside.
  • Combine vinegar, mustard, tarragon, garlic, sunflower oil, and the remaining olive oil in a small bowl. Season to taste.
  • Distribute salad leaves onto plates, layer with bacon, mushrooms, and halved Scotch eggs, then drizzle with dressing for a delightful finish.

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