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Scotch Quail Eggs with Baby Mix Green Salad

4 servings
Salads

Characteristics

Dairy Free

Nutritional Facts Per Serving

336
Calories
4.7 g
Protein
18.9 g
Carbs
3.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 336
  • Fat 23.6 g 36 %
    • Saturated   4.8 g
    • + Trans 0.1 g 5 %
  • Cholesterol 221 mg
  • Sodium   475 mg 20 %
  • Carbohydrate 18.9 g 6 %
    • Fibre   3.7 g 15 %
    • Sugars   5 g
  • Protein 4.7 g
    • Vitamin A 111 %
    • Vitamin C 47 %
    • Calcium 12 %
    • Iron 26 %

Method

  1. Make dressing by combining the first 4 ingredients in a small bowl. Slowly whisk in the olive oil. Refrigerate dressing until needed.
  2. Fill an 8" wide pot with about 2" cold water. Set over high heat and bring to the boil. Use a slotted spoon to lower the quail eggs into the water. Adjust the heat downward so the water just gently simmers. Set a timer and cook the quail eggs 2 minutes and 30 seconds.
  3. Fill a medium bowl with ice-cold water. When the egg timer goes off, use the slotted spoon to lift the eggs out of the pot and into the bowl. Let eggs cool 2 minutes, and then very gently crack and peel.
  4. Use a paring knife to make a slit in the casing of each sausage. Pull the casing off the sausages and discard it. Divide each casing-free sausage into 3 equal pieces.
  5. With lightly cold water dampened hands, press one piece of the sausage it a very thin, about 3” wide oval patty.  Set a peeled quail egg in the centre of the patty. Now draw the edges of the patty up and around the egg until it’s completely covered. Set the sausage-wrapped egg on a plate. Repeat these steps with the remaining pieces of sausage and eggs.
  6. Place the flour in a wide and sided dish, such as a pie plate. Put the panko in a second similar dish. Place the chicken eggs in a medium bowl and beat well.
  7. Line a baking sheet with parchment paper. Coat a sausage-wrapped egg in the flour, then dip and thoroughly coat in the beaten egg. Now coat the sausage-wrapped egg in panko, gently pressing it on to help it adhere, and then set on the baking sheet. Coat the remaining sausage-wrapped eggs as you did the first.
  8. Heat the oil in your deep-fryer to 350˚F. Preheat oven to 200˚F. Set a wire-rack over a clean baking sheet. Working in batches, deep-fry the scotch eggs until richly coloured and the sausage is cooked, about 3 minutes. Set cooked scotch eggs on the wire rack and keep warm in the oven until all are fried.
  9. When all Scotch eggs are cooked, divide and arrange salad greens on each of 6 plates. Cut each Scotch egg in half and set 4 half eggs on each plate. Divide and set tomatoes, cucumber and green onions on each plate, drizzle each salad with dressing and serve.

Note: Panko, coarse, Japanese-style breadcrumbs, can be found in the Asian foods aisle.

 

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