Scotched Quail Eggs
Source: David Murphy, Whitechapel
This recipe, featuring Twin Girls Farm, was demonstrated for CUESA’s Market to Table program on January 21, 2017.
You’re going to have a lot of chili oil and chorizo left over. The chili oil is great on everything, but especially on hummus. The chorizo is great for breakfast tacos, pork sliders, or any number of dishes that call for ground meat.
Makes 50 eggs (with a fair amount of extra chorizo and chili oil)
5 pounds ground pork
1.5 ounces salt
1.8 ounces smoked paprika (Chiquilin brand preferred)
2 teaspoons minced garlic
1 teaspoon ground cumin
Turmeric Chile Oil
1 quart puréed arbol chilies (purée in a food processor)
16 cloves garlic, grated with a microplane
4 tablespoons ground turmeric
4 tablespoons sweet paprika
3 tablespoons ground Aleppo pepper
1 teaspoon cayenne pepper
1 quart canola oil
Salt to taste
Scotched Eggs and Accompaniments
50 quail eggs
Oil for frying
Chorizo (see recipe)
1 quart all-purpose flour
1 quart egg wash (eggs beaten with water)
2 quarts panko breadcrumbs
About 4 pounds assorted Twin Girls farm citrus, segmented into suprèmes
Chile oil (see recipe)
2 watermelon radishes, shaved
4 serrano chiles, slivered
1 bunch cilantro, leaves only, washed and dried
3 ounces lime juice
Salt to taste
1 quart crème fraiche, seasoned with salt
5 tablespoons leek ash
To make chorizo: Mix all ingredients together thoroughly with your hands or, in batches, in a mixer with the paddle attachment. Chill until ready to use.
To make the chile oil: Combine all ingredients in a pot just large enough to hold everything. Cook over low heat for about 30 minutes. Remove from heat and allow to cool to room temperature before using.
To prepare the eggs: Boil for 3 minutes 20 seconds, shock in ice water, crack finely, pinch the air pocket, then take a small knife and run it underneath the membrane to peel.
To make scotched eggs and accompaniments: Heat about 2 inches of oil in a pot or deep fryer to 375°F. Wrap the eggs in enough chorizo to create a ¼-inch “crust.” Bread the chorizo-wrapped eggs by coating in flour, then dipping in egg wash, then coating completely in bread crumbs. Make sure there are no uncoated sections.
Toss the citrus segments in enough chili oil to coat them lightly and set aside. Toss the watermelon radish, serrano chilies, and cilantro in the lime juice and season to taste with salt.
Fry the eggs in batches, turning occasionally and maintaining an oil temperature of 350°, until the sausage is cooked through and the breading is golden brown and crisp, 3-4 minutes. Cut one in half from the first batch to ensure it is cooked through, and adjust the timing for the next batch as needed. Remove the cooked eggs and set aside on a plate while you cook the remainder.
To plate the dish: Smear a dollop of seasoned crème fraiche on a plate or multiple dollops on a serving platter. Dust with leek ash. Arrange the cooked eggs (cut in half or left whole, depending on your aesthetic preference) on top of the crème fraiche and ash. Spoon the citrus segments over the top, drizzle with chile oil, and sprinkle the dressed radish, chiles, and cilantro on top. Finish with a pinch of Maldon salt on each egg.