How to Cook Appetizing Tiny Scotch eggs (Zante)

Tiny Scotch eggs (Zante). Once a dough is formed, mix in zante currants. Rinse the sausages under the tap,slit the,skins and take. Scotch Eggs - Crispy Sausage-Wrapped Soft Cooked Egg - How to Make Scotch Eggs.

These homemade Scotch eggs are baked in the oven and contain no breadcrumbs. Baked Scotch eggs make a fun, tasty meal or snack. They're great for dinner, lunch, or breakfast, and can be enjoyed warm, at room temperature, or even straight out of the fridge. You can have Tiny Scotch eggs (Zante) using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tiny Scotch eggs (Zante)

1. Prepare 9 of Quails eggs.
2. You need 450 grams of good ,quality sausages.
3. Prepare 3 of sage leaves finely chopped.
4. It's 2 of sprigs parley ,finely chopped.
5. Prepare 2 tbsp of plain flour.
6. Prepare 1 of egg,beaten.
7. It's 4 tbsp of mixed seeds sesame,pumpkin,sunflower,,linseeds.
8. Prepare 4 tbsp of finely chopped mixed nuts.

It all started with the quail eggs. Will at Whitmore Farm is raising quail and every darn week those pretty speckled tiny eggs are there at the booth. I devilled a dozen a couple of weeks ago. The eggs are so tiny I snipped the top and removed the yolk with a demitasse spoon.

Tiny Scotch eggs (Zante) instructions

1. boil the eggs for 2 1/2 minutes,drain and run undercold water. Remove the shells.Preheat the oven to 200C/gas 6.Rinse the sausages under the tap,slit the,skins and take out the meat, mix with the sage and parsley and divide into 9equal balls. Make an indent and carefully put a quails egg inside.Pinch the sausage meat together to completely enclose each egg..
2. roll each one in flour.Place the beaten egg in a saucer and dip each ball into egg make sure you cover them, not overly as seeds will fall off.Roll the scotch eggs into the seeds and nuts combined..
3. place on a bakingtray,bake for 20 minutes until golden brown and cooked.Serve them hot or cold, these will keep in fridge for 2 days,.

Your eggs look better (I'm barely a fan of solid yolks, let alone runny ones), but the fried exterior is definitely key to scotch eggs. The way OP did it might be better, but every other scotch egg I've ever seen has had a far more cooked yolk. So it's perhaps not that your cook is doing it wrong so. See more ideas about scotch eggs, scotch eggs recipe, recipes. Keep this simple scotch egg recipe handy when you make them for your next party, because everyone will be requesting it after they devour a few.