Day 9: 30 Days of Egg Toast

The Egg Sheeran

So this here egg toast, is, a loose interpretation of egg toast. It is coated in bread crumbs, so that is the “toast” part of this egg. Buuuut, this here is what you call a scotch egg. And for this particular project, we used quail eggs! Tiny, delicate little eggs. Which, did not taste any different from a regular egg- not sure it’s supposed to! A scotch egg is a medium boiled egg, which is then peeled, coated in ground pork, then coated in bread crumbs, then deep fried, then baked for about 10 minutes. This was one of those things where I had to do a bit of research, not a ton, just needed direction on how to exactly do this whole scotch egg thing. I followed this recipe here, and it was successful as heck! Except… we used rosemary instead of thyme. And a few other American alterations.

Ingredients:

• 12 quail eggs

• 1lb ground pork sausage (you won’t use all this - but it’s a common package size)

• Rosemary (or thyme or both- your call)

• 2 eggs (for egg wash)

• Solid 1 cup of bread crumbs

• vegetable oil , for frying

For greens:

• Watercress

• Fresh squeezed lemon

• Salt & pep

• Olive oil

Look at these cute little quail egg babies! So leetle! These actually weren’t hard to find at all.. kind of just happened upon them at the grocery store. What do ya know. Maybe that’s just a South Carolina thing?

Boil the little quail eggs for just 2 minutes on high, and plunge them into cold water. Let ‘em cool so your little fingies don’t get burned. These eggs are SO DELICATE. So, if you gotta man with some big ole fingers I’d probs leave the egg peeling to you. It’s a bit time consuming. But you can see the ones that didn’t make it to the back left over there.

Let’s get packin’ bayyyy beeeeeee. So how we did this - I liked to lay out some of the pork sausage and squish it into a real thin patty. THEN, form it around said delicate egg. Much more effective. Our first few balls were.. fat. :)

Let’s bread baby. Have your egg yolk whipped and ready to roll the balls in and then roll into the bread crumbs. THENNNN, get your “5cm deep” frying oil ready to DEEP FRY. This is the first time I’ve ever truly deep friend anything.. sooo, I was low-key terrified and excited. You hear the horror stories of the oil burning people. Soo, get yourself some extra long tongs, and keep it on a low-medium or whatever the recipe says heat-level for safety.

Sizzzzzzle sizzle SIZZLE. Make sure you have a separate cooling plate set aside so you’re not mixing any raw meats with the cooked meats.

And into the oven they go! 10 minutes into the abyss.

Ahhhh. Look at that BEAUTY!!!!! This was, I don’t want to say challenging, but very new processes, but look at that- first timers success! Guess we’re rookie egg people. But this is such a fun meal to cook, keeps you on your feet, tastes super good at the end, really entertaining if you have guests. I just love the scotch egg. Nothing boring about it. I’m excited to try it again with a few twists in flavors.