Scotch eggs have surged back into fashion in recent times and now can be found on the menu of many restaurants and pubs throughout Britain. Galton Blackiston's Scotch egg recipe uses quail's eggs but hen's eggs will work just as well. Once you have cracked making them, experiment with different flavours like truffle oil or whatever takes your fancy.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Start the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes. After boiling, refresh the eggs in ice water for 20 minutes, then peel
12 quail eggs
In a large bowl, combine the sausage meat with the Dijon mustard, chives, chervil, egg, salt and white pepper. Lay out the meat on a baking sheet and put another baking sheet on top. With a rolling pin, gently roll over the top baking sheet in order to roll out the meat to about 1cm thick
750g of sausage meat
50g of Dijon mustard
5g of chives
5g of chervil
10g of sea salt
1 pinch of ground white pepper
Remove the baking sheets and divide the meat into 12 portions. Place a peeled quail egg on each portion of meat and roughly mould the meat around the egg, being careful not to overlap too much. Repeat for each egg
In three separate bowls, have your egg wash, breadcrumbs and flour mixed with salt, ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs - rolling the eggs in your hand to keep their shape. Chill the eggs in the fridge until needed
200g of flour
100g of breadcrumbs
10g of sea salt
To make the bois boudran dipping sauce, mix all the ingredients for the sauce - apart from the tabasco - together in a bowl until combined
150ml of rapeseed oil
50ml of white wine vinegar
85g of ketchup
100g of shallots
15g of chervil
1 tsp Worcestershire sauce
10g of tarragon
5g of chives
Gradually add the tabasco, tasting after every drop to ensure the sauce is not too spicy. Set aside
5 drops of Tabasco
To cook the Scotch eggs, fill a large saucepan with vegetable oil to halfway and cook over a low heat. Heat the oil to 180ºC, using a sugar thermometer to check the temperature
Carefully place your Scotch eggs into the hot oil and fry for 2 minutes - or until golden all over. Remove the eggs from the oil and place onto kitchen towel to dry a little - the Scotch eggs should be golden on the outside and retain their liquid centre. Serve with the bois boudran dipping sauce
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