Quail Scotch eggs with tarragon mayonnaise
From a dinner party canapé to a perfect picnic treat, these quaint quail scotch eggs are simply delightful for any occasion. Enjoy alongside homemade tarragon mayonnaise.
Boil the quails eggs in a pan of boiling water for 2 minutes. Then plunge into an ice bath – this will stop them cooking further and ensure you have a runny yolk at the end.
While they are cooling, make your mayonnaise. Place 2 egg yolks in a large bowl. Add the mustard and vinegar and whisk them well until they are paler. Slowly drizzle in the oil in a steady stream, whisking continuously. This will emulsify the egg yolk and it will thicken and become glossy. Keep slowly adding until you have added half the oil.
At this stage squeeze in the juice of half a lemon. Then drizzle in the remaining oil, whisking continuously until all is added. Season the mayonnaise with the chopped tarragon, salt and some more lemon or mustard to taste. Set aside.
Peel the quails eggs carefully as they are delicate. It is quite therapeutic and satisfying!
Time to assemble! Add fresh chopped thyme to your sausage meat. Season the plain flour well with salt and pepper. Place a small amount in the palm of your hand and push to flatten, place a quail egg in the middle and cup your hand to enclose the egg in the meat. Gently press the sausage meat around the egg so it is completely covered and there are no air pockets.
Next place the egg into the flour and coat, dusting off the excess. Do the same in the egg, and then followed by the panko. Repeat with all the quails eggs.
Heat vegetable oil in a high sided pan so it comes up 2 inches high. Heat until it reaches 180C. Fry the scotch eggs in batches for 2 minutes until golden brown on all sides and crisp. Remove carefully with a slotted spoon and drain on kitchen paper to remove excess oil.
Serve alongside the tarragon mayonnaise, and enjoy!
12x Clarence Court quails eggs
250g good quality British sausages, removed from skins
1x Clarence Court hen’s egg beaten
100g panko breadcrumbs
100g plain flour
Vegetable oil for frying
For the tarragon mayonnaise:
2x Clarence Court hen’s egg yolks
1 tsp dijon mustard, plus extra for seasoning
1 tsp tarragon vinegar (or white wine vinegar)
250ml olive oil (or rapeseed)
Juice of 1/2 lemon
Handful of fresh tarragon, leaves picked and chopped