Crab Scotch Eggs Recipe

July 14th, 2015

As for the perfect picnic fodder, how about Galton Blackiston’s crab scotch eggs?  Paired with mixed leaf salad, ripe vine tomatoes and a squeeze of lemon, create a simple and elegant feast.

 

scotch eggsIngredients

 

6 quails’ eggs

250g/9oz white crabmeat, thoroughly picked through

1 free range egg yolk

1 tbsp fresh tarragon

Salt and freshly ground black pepper

50g/1¾oz plain flour, seasoned with salt and freshly ground black pepper

50g/1¾ panko breadcrumbs

Sunflower oil to deep fry

 

 

 

Method

  1. Boil the quails’ eggs in a pan of salted boiling water for 2½ minutes, drain and peel. 
  2. In a bowl, mix the crab meat with the egg yolk, tarragon, salt and pepper. 
  3. Wrap the mixture around the quails’ eggs, covering them completely. 
  4. Prepare three bowls - one with the plain flour, one with the egg and the milk and another with the breadcrumbs.
  5. Dip the quails’ eggs into the flour first, then the egg mixture and then into the breadcrumbs.
  6. Fill a deep-sided pan up to a 1/3 with the sunflower oil and heat to 160C/325F.  Be VERY CAREFUL – hot oil is incredibly dangerous.  NEVER leave it unattended.
  7. Place the eggs into the oil and cook for about three minutes, or until they are golden brown.  Take the eggs out and drain on a plate lined with kitchen paper.
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