Posted: 19th July 2017
Broadbean and summer pea scotch egg
Ingredients – makes 8
200g broad beans
8 quail eggs
100g plain flour
2 large eggs, beaten
Seasoning – salt & pepper
Rapeseed oil for frying
1. Pod the broad beans and cook in boiling water for 3 – 5 minutes, adding the peas for the final 2 minutes. Puree the beans and peas together until you have a smooth consistency and season with salt and pepper to taste.
2. Bring water to the boil and add your quail eggs and soft boil for 2 minutes to ensure a runny yolk (longer if you would prefer a hard yolk), then chill in ice cold water. Once chilled, peel and dry the eggs.
3. Now wrap your broad bean and pea mousse around the quail egg and put in the freezer for 30 minutes to firm up.
4. Once they are firm, coat in flour, egg and breadcrumbs, and fry in oil until golden brown. Enjoy!