Chorizo scotch quail’s eggs
Description
Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks
Ingredient
- 6 quail eggs
- 6 slices of chorizo
- 1 tablespoon olive oil
- Salt and pepper to taste
- Dried oregano (optional)
Direction
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the quail eggs in a pot of cold water over high heat. Once the water starts boiling, reduce the heat to medium and let the eggs cook for 2-3 minutes.
3. While the eggs are cooking, heat a tablespoon of olive oil in a pan over medium heat. Add the chorizo slices and cook for 2-3 minutes on each side, until they are slightly crispy.
4. Once the eggs are cooked, remove them from the pot and place them in a bowl of ice water to stop the cooking process. This will also make it easier to peel the eggs.
5. Once the eggs are cooled, carefully peel off the shells.
6. Take a slice of chorizo and wrap it around one of the quail eggs, covering it completely. Repeat with the remaining eggs and chorizo slices.
7. Place the chorizo-wrapped eggs on a baking sheet lined with parchment paper.
8. Sprinkle some dried oregano, salt, and pepper over the eggs.
9. Bake in the preheated oven for 6-8 minutes, until the chorizo is crispy and the eggs are heated through.
10. Serve the chorizo scotch quail's eggs hot, garnished with some fresh herbs if desired. Enjoy as a delicious appetizer or snack!
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