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Crab Scotch eggs

18th July 2016 - Recipes

Quick recipe finder Crab Scotch eggs

Wrap tarragon-flavoured white crabmeat around quails’ eggs for a dainty, posh picnic snack.

By From Country Show Cook Off

Ingredients

Method

  1. Boil the quails’ eggs in a pan of boiling salted water for 2½ minutes, drain and peel.

  2. In a bowl mix the crab with the egg yolk, tarragon, salt and pepper.

  3. Wrap this mixture around the quails’ eggs, covering them completely.

  4. Prepare three bowls: one with plan flour, another with the egg and milk, and another with breadcrumbs

  5. Dip the quails’ eggs into first the flour, then the egg wash and finally into the breadcrumbs.

  6. Fill a deep-sided pan up to a third with sunflower oil and heat to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  7. Place the eggs into the oil and cook for about three minutes, or until golden-brown, then take the eggs out and drain on a plate lined with kitchen paper.

Bacon and egg canapés

This recipe is from…

Country Show Cook Off

Country Show Cook Off

Episode 9

BBC Two

Recipes from this episode