Quail Scotch eggs with Dijon hollandaise

Delicious mini Scotch eggs.
 
recipes, eggs, scotch

Recipe from: 10 June 2015

 
 

Ingredients

 
  • 4
    quails eggs
  • 1
    pack beef mince
  • 1
    large onion (diced)
  • 3
    eggs yolks
  • 85
    g
    butter
  • 2
    Tbs
    Dijon mustard
  • 1/4
    cup
    white wine vinegar
  • lemon juice
  • 2
    Tbs
    soya sauce
  • flour
  • egg wash
  • breadcrumbs
  • oil for frying
Servings: Change Serving
 
 

Method

 

Get a pot of water on the boil and boil the eggs for 1 minute and 40 seconds. While the eggs are boiling, heat a frying pan to a medium heat and add half the diced onions, keeping a close eye on the eggs. When the eggs have been in for the given time, place them in a bowl with cold water and set aside. Add a pinch of sugar to the onions while stirring continuously until caramelised. Set onions aside.

In a medium bowl, mix the mince together with the caramelized onions then season generously with salt, pepper, soya sauce and a touch of lemon juice.

Peel the eggs. Take just enough mince to make two patties that are just slightly bigger than the egg, place the egg on one of the patties, put the other patty on top of the egg and then work it around in your hands to seal and make a round shape. Do so with the other 3 eggs.

Place flour, egg wash, and breadcrumbs separately in 3 different bowls. Coat each egg in the flour, egg wash and then breadcrumbs (in that order) and set aside.

See recipe for my hollandaise sauce in my ‘seared salmon with dill hollandaise’ recipe here. Instead of adding dill, add the Dijon mustard. Make hollandaise, cover and set aside in a warm place.

Heat up your oil and deep-fry your scotch eggs until golden brown. Finish in the oven for 5 minutes or until mince is cooked through.

Indulge by adding a generous scoop of Dijon hollandaise over your fried scotch egg and finish with a sprinkle of tomato concasse.

Tips

1. You could literally add any flavour to a hollandaise to pair it with different meals.
2. Different mince could be used for this recipe such as pork mince, boerewors mince, chicken mince etc.
3. For any hollandaise, it is 85g butter to 3 egg yolks.

Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: eggs  |  recipes
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Low carb recipes

Latest low carb high fat recipes.

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.