A fun take on British classic scotched egg, these steamed balls of sausage meat comes with a surprising center.
Ingredients
0.5 TSP fennel seed
0.5 TSP smoked paprika
0.5 TSP mustard powder
0.5 TSP black pepper
0.5 TSP onion powder
0.5 TSP garlic powder
1 TSP salt
1 OZ / 25 G bread crumbs
9 OZ / 250 G pork mince (15%)
12 EA quail eggs
35.5 OZ / 1000 G water
Directions
Add your quail eggs into the simmering basket then insert into the mixing bowl with half of the water. Steam your eggs for 10 minutes. Once cooked, remove from mixing bowl before carefully peeling them after they have cooled down. Rinse out the mixing bowl.
Insert the butterfly whisk into the mixing bowl and add all the dry spices along with the pork mince and bread crumbs. Chop for 30 seconds / speed 2. Remove from mixing bowl and clean the bowl well.
Divide your meat into 12 and wrap the sausage meat around the cooked quail eggs. Add into the deep steaming tray.
Add the remaining water to the mixing and attach the deep steaming tray. Steam your eggs for 15 minutes. Remove the eggs from the steaming tray and lay on a plate.
Enjoy your dish! Serve with one of our dips such as chipotle mayo or cocktail sauce.
