Coronation Scotch Quails Eggs
These bite sized scotch eggs look very pretty on a plate of salad leaves.
Prepared with
Ingredients
- 12 quail eggs
- Iced water
- 10oz good-quality pork sausage meat
- 2 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1 tbsp onion chutney
- Salt and freshly ground black pepper
- 1 medium egg, beaten
- 1oz plain flour
- 2oz dried breadcrumbs
Instructions
Step 1
Insert crisper plate into Zone 1 drawer. Place 12 whole eggs on top of crisper plate and insert drawer into unit. Select Zone 1, turn the dial to select AIR FRY, set temperature to 150°C, and set time to 5-6 minutes, depending how you want eggs cooked, soft or hard. Press the dial to begin cooking. When cooking is complete remove eggs with silicone tongs and plunge into iced water to stop eggs cooking further. Allow to cool, then peel shells off eggs and reserve.
Step 2
In a large bowl, add the sausage meat, parsley, Worcestershire sauce and onion chutney together with plenty of seasoning and stir everything together until evenly mixed. Divide mixture into 4 balls and place between cling film. Squash one of the balls until it’s as flat as possible in the cling film. Tip the flour onto a plate and season well. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausage meat around the egg to completely encase. Repeat with the remaining sausage balls and eggs.
Step 3
Crack egg into a shallow bowl and beat with a fork. Add the breadcrumbs onto another plate.
Step 4
Roll coated eggs in flour again, roll coated eggs in beaten egg and finally roll in breadcrumbs. Chill for 30 minutes.
Step 5
Place eggs back in Zone 1 drawer. Spray eggs with oil. Turn the dial to select AIR FRY, set temperature to 180°C, and set time to 8-9 minutes. Press the dial to begin cooking.
Step 6
Serve hot or cold.