Quail Scotch Eggs with Micro Green Salad Recipe

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Quail Scotch Eggs with Micro Green Salad
  • Chef: Rishi Bharadwaj & Janeya Khanna
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Quail eggs coated with a lentil mix and deep fried till golden brown. Serve with a fresh salad made with micro greens.

Ingredients of Quail Scotch Eggs with Micro Green Salad

  • 6 Quail eggs
  • 100 gm of Puy lentil
  • 40 gm of butter
  • Salt to taste
  • Pepper to taste
  • 40 gm of bread crumb
  • 1 whole egg - for egg wash
  • 20 gm of flour
  • 100 gm of micro greens
  • 40 ml of olive oil
  • 500 ml of water

How to Make Quail Scotch Eggs with Micro Green Salad

  • For eggs:
  • 1.Boil the eggs in water at medium heat for 3 minutes and peel off the shell
  • 2.Let them cool down.
  • For coating:
  • 1.Wash and rinse the lentil 4 times.
  • 2.Add the lentils, butter, salt, pepper and water and cook them in a pan with the lid on.
  • 3.When lentils are cooked remove the lid and dry out the water.
  • 4.Keep stirring until all the water has been evaporated.
  • 5.Blitz the lentil mixture for a smooth puree.
  • 6.Cool the thick puree out and coat it around the eggs.
  • 7.Coat them further in flour, egg and bread crumb.
  • To cook the eggs:
  • 1.Deep fry at 180 degrees until golden brown.
  • For micro green salad:
  • 1.Toss the micro greens with salt, pepper and olive oil.