Scotch Quail Eggs, coming up

Discussion in 'The Foodies forum.' started by steveinUS, Oct 18, 2019.

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  1. Oct 18, 2019 #1

    steveinUS

    steveinUS

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    52 quail eggs to be soft-boiled and peeled, then made into Scotch Eggs. I’ll probably serve them with a raspberry-mustard dipping sauce. They are way more work than is justified, but they’re just the right size for a bar snack, and the women are impressed and think they’re sooo cute.

    The meat mixture will be about two thirds plain bulk breakfast sausage, with chicken livers and scrapple added for additional goodness.
     

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  2. Oct 18, 2019 #2

    Dexter101

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    Sound good! awards for patience on that one.

    Can I just ask what Scrapple is?
     
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  3. Oct 18, 2019 #3

    steveinUS

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    It's a regional Pennsylvania / Delaware concoction, made up of pork parts, corn meal and spices, that is in the form of a dense, spongy loaf. Standard treatment is to slice it and pan fry it. It is sort of an acquired taste, but it is standard breakfast fare around here. For the Scotch Eggs, I pulverize it in a food processor and mix it in with the other meats.

    https://www.rapascrapple.com/collections/frontpage/products/scrapple-original
     
  4. Oct 18, 2019 #4

    Dexter101

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    Ah cool, that sounds good. Liking the honesty on the ingredients label! Sounds like a good addition to a scotch egg.
     
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  5. Oct 19, 2019 #5

    steveinUS

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    Soft cooking them at first makes it a bit more challenging to peel the quail eggs intact, but it sure does make for some good eats.
     

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  6. Oct 21, 2019 #6

    Graz

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    Mmm, me hungry.

    Look well tasty, great work!
     
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  7. Oct 21, 2019 #7

    steveinUS

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    Thanks, this was my 3rd or 4th go at these eggs, and getting the boil time (and then the deep frying time) just right to leave the runny yolk inside has been tricky. Doing that many eggs at once for a large group probably won't happen again. But for our own consumption, or to take to the local brewery for a few drinking companions to enjoy...definitely!

    Here's part of the crowd who ate them...those who dressed up. Our friends ("Clan Lyons") hosted their 2nd annual Highland Games...including a local piper who added excellent atmosphere. The competitors were mostly the younger crowd, going from axe throw, to caber toss, wife carry, and barrel toss. We old farts held down the sideline and called fouls (but were roundly and loudly ignored, as no one here really knows or cares about the rules). I'm not sure how I even got into the photo (2nd from right) because I just do not remember that part of the afternoon, after drinking a 14% Cyser all day. All in the name of fun!

    [​IMG]
     

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  8. Oct 22, 2019 #8

    Subtle Duck

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    Bravo sir, You have my full respect! We used to do these at work, but with shredded duck confit as the meat, for buffets of up to 500 people. The whole kitchen used to take turns throughout the day peeling these little gems, you must have the patience of a saint. Sounds like you had a great day
     
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  9. Nov 30, 2019 #9

    MrSarge

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    its a bit late to add my tuppence but as a peeler of many a quail egg ive got a wee pro tip for you.
    allow the eggs to come to room temp then blanch in rapidly boiling water for 2mins and 10 seconds then pop them straight into distilled malt vinegar and leave for 1 hour. the acid eats away at the shell and itll peel right off without a bother!

    from clan McAllister x
     
  10. Nov 30, 2019 #10

    Drunkula

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    You been listening to The Kitchen Cabinet, Sarge?

    I had a load of quail eggs and they absolutely would not peel. I think they might have got frozen at the back of fridge and it did something to them. They were for scotch eggs, too.
     
  11. Nov 30, 2019 #11

    Subtle Duck

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    Cheers mrsarge, thanks for the tip. Will have to remember that for future use. Does the vinegar taste carry over?
     
  12. Nov 30, 2019 #12

    MrSarge

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    15+ years as a professional chef, no you wont taste the vinegar wink...
     
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