Scotch eggs with bois boudran dipping sauce

Scotch eggs with bois boudran dipping sauce

  • Snack
  • medium
  • makes 12
  • 30 minutes, plus refreshing time for the eggs

PT30M

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1
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
2
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
  • 1 egg
  • 10g of sea salt
  • 1 pinch of ground white pepper
3
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
4
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
  • 1 egg
  • 200g of flour
  • 100g of breadcrumbs
  • 10g of sea salt
5
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
  • 2 tomatoes
  • 85g of ketchup
  • 100g of shallots
  • 15g of chervil
  • 1 tsp Worcestershire sauce
  • 10g of tarragon
  • 5g of chives
6
Gradually add the tabasco, tasting after every drop to ensure the sauce is not too spicy. Set aside
  • 5 drops of Tabasco
7
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
  • vegetable oil
8
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

Ingredients

Metric

Imperial

Scotch egg

Coating

Bois boudran dipping sauce

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