Scotch Quail Eggs
Video from Magnolia Pub & Brewery in San Francisco shows preparation of Scotch Quail Eggs uses Gypsy Peppers as a featured ingredient
- PrepN/A |
- TotalN/A |
- ServesN/A
Ingredients
-
-
2
oz
fresh sausage
-
1
chicken
egg (for egg wash)
-
flour for dredging
-
panko breadcrumbs for dredging
-
2
oz
Gyspy peppers, roasted and sliced
-
salt
-
1
tsp
red wine vinegar
-
olive oil
-
mixed greens for garnish
Instructions
Prepare the Quail Eggs
- Hard boil quail eggs for 1 minute & 45 seconds
- Cool eggs in ice water, then peel
- Wrap about 1 oz chicken sausage around the egg to form a ball
- Dip in whisked egg, coat with flour, dip once again in whisked egg, and finally coat with panko breadcrumbs
- Deep fry for 4-5 minutes at 350º
- Sprinkle with salt to taste
Peperonata
- Roast Gyspy peppers, cool and peel
- Toss with red wine vinegar and olive oil
Assemble
- Nestle 2 eggs per serving on a mound of peperonata
- Garnish with mixed greens dressed with olive oil
Additional Notes
quail eggs - 2 per serving
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource