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Quail Egg Scotch Eggs with Harissa Dip Recipe

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4.4 from 7 reviews

  • Author: Eliza
  • Total Time: 1 hour 20 minutes
  • Yield: 24 pieces (12 whole eggs, halved to serve 24)

Description

These Quail Egg Scotch Eggs with Harissa Dip are a sophisticated twist on a classic snack, featuring perfectly pickled quail eggs wrapped in spicy Mexican chorizo, coated in a crispy parmesan-panko crust, and served with a creamy and flavorful harissa dipping sauce. The quail eggs are first pickled in a turmeric-infused brine for three days, then encased in chorizo sausage, fried to golden perfection, and finished in the oven or air fryer for a crispy, juicy bite-perfect appetizer or party snack.

Ingredients

Pickled Quail Eggs

  • 12 quail eggs
  • 1 1/2 cups water
  • 1 tsp salt
  • 1/2 tbsp turmeric powder
  • 1/4 cup brown sugar
  • 2 garlic cloves, whole peeled
  • 1/2 cup apple cider vinegar

Scotch Eggs

  • 12 oz raw Mexican chorizo sausage (casing removed if using links)
  • 1 cup seasoned Panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 eggs, beaten
  • Canola oil, for frying

Harissa Cream Sauce

  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp harissa paste
  • 1/2 tsp apple cider vinegar

Instructions

  1. Pickling the Eggs: Place quail eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 5 minutes. Immediately transfer boiled eggs to an ice bath to cool completely. Carefully peel the eggs using a paring knife to loosen the thicker shells, then place peeled eggs in a mason jar or airtight container.
  2. Making the Brine: In the same saucepan, combine water, salt, turmeric, brown sugar, garlic cloves, and apple cider vinegar. Bring to a boil and stir until sugar and salt dissolve, about 2 minutes. Cool the brine to room temperature, then pour over the peeled quail eggs in the jar.
  3. Pickling Time: Cover and refrigerate the eggs in the brine. Turn the jar slightly every day to evenly distribute the brine. Let the eggs pickle for 3 days for optimal flavor infusion.
  4. Preparing the Sausage Layer: Lay out a large cutting board or cookie sheet lined with parchment paper. Remove casing from chorizo if using links. Wet your hands and press sausage onto the parchment into an even 1/8-inch thick rectangle approximately 9 by 12 inches.
  5. Cutting Sausage Squares: With a sharp knife, slice the sausage rectangle into 12 roughly 2-inch squares (4 slices horizontally and 3 vertically). Perfection is not necessary.
  6. Wrapping Eggs: Place one pickled quail egg in the center of each sausage square. Using a butter knife or silicone spatula, carefully lift the square and wrap the sausage around the egg, sealing edges. Roll the wrapped egg between your hands to create a smooth meatball shape.
  7. Dredging Station Setup: In a small bowl, beat the 2 eggs. In a separate medium bowl, combine seasoned panko breadcrumbs and grated parmesan cheese, mixing well.
  8. Coating Scotch Eggs: After all eggs are wrapped with sausage, dip each into the panko-parmesan mixture, then into the beaten eggs, and again into the panko-parmesan mixture. Place the coated eggs on a clean plate.
  9. Preheating Oven and Rack Setup: Preheat the oven to 350°F (175°C). Place an oven-safe cooling rack over a sheet pan near your workspace for draining the eggs after frying.
  10. Heating Oil: Pour 1/4-inch of canola oil into a large, deep frying pan. Heat over medium-high for 3-5 minutes until the oil shimmers but does not smoke.
  11. Frying Scotch Eggs: Fry the coated eggs in batches without overcrowding. Cook each egg for about 2 minutes per side, turning with tongs carefully to brown all four sides evenly. Transfer fried eggs to the oven-safe rack to drain excess oil.
  12. Baking to Finish: Once all eggs are fried, place the sheet pan and rack in the oven for 10-15 minutes to fully cook the sausage. Eggs should feel firm and have an evenly browned surface when done.
  13. Cooling: Remove Scotch eggs from the oven and allow to cool for at least 15 minutes before slicing or serving. They can be enjoyed warm or at room temperature.
  14. Preparing Harissa Cream Sauce: While the eggs cool, whisk together mayonnaise, sour cream, harissa paste, and apple cider vinegar in a bowl until smooth and well combined.
  15. Serving: Slice Scotch eggs in half and arrange on a serving platter. Serve with the harissa cream sauce on the side for dipping.
  16. Air Fryer Alternative: Spray prepared and dredged Scotch eggs evenly with cooking spray. Preheat the air fryer to 380°F for 5 minutes. Cook the eggs for 10 minutes total, flipping halfway through. Allow to cool, then slice and serve.

Notes

  • Pickling the quail eggs for 3 days adds a tangy depth, but if short on time, allow at least 1 day for some flavor.
  • Removing the casing from chorizo ensures better adhesion around the quail eggs and even cooking.
  • Use a sharp knife and steady hands when wrapping each egg to avoid tears in the sausage layer.
  • Maintaining proper oil temperature is key for a crispy crust without absorbing excess oil.
  • The air fryer method is a great lower-fat alternative but may produce a slightly less crispy crust.
  • Harissa paste can be adjusted to taste if you prefer milder or spicier dips.
  • Allowing the cooked eggs to rest before slicing helps retain their shape and juiciness.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mexican-inspired fusion

Find it online: https://recipekind.com/quail-egg-scotch-eggs-with-harissa-dip-recipe/