Beefed up Scotch Quail Eggs​

Yield: 12 pcs​.

Safety Tip

Store raw eggs and egg products in the coldest part of the fridge and not on the door shelves.​​

Fully cook meat, poultry, eggs and seafood items to 75˚ C.​

Use separate cutting boards and knives for meats, vegetables and ready to eat food items during preparation.​

Health Tip

Protein is an important part of a healthy diet. Proteins are made up of chemical 'building blocks' called amino acids. Your body uses amino acids to build and repair muscles and bones and to make hormones and enzymes​

Ingredients :

• Lean ground beef 250 gm Worcestershire sauce 1 tbsp Parsley (chopped) 1 tbsp Salt ½ tsp
• Fresh ground pepper ½ tsp
• Quail eggs (hard boiled) 12 nos
• Egg (beaten) 1 pc
• All purpose flour 1 cup Seasoned breadcrumbs 1 cup Vegetable oil for frying 1.5 litter

Method:

1. Wash your hands and make sure that all food preparation surfaces, containers and utensils are clean.
2. In a small mixing bowl, combine the ground beef. Worcestershire sauce, parsley, salt, fresh ground pepper and mix well with your hands. Divide the mixture into 12 equal parts and shape them into small balls.
3. Place a ball on your work surface and press it out flat with a rolling pan. Lay a hard-boiled quail egg on top of the meat mixture and roll it up, completely covering the egg with the meat mixture. Repeat with the remaining eggs and beef.
4. Harder-boiled eggs are a better bet when it comes to avoiding harmful bacteria like salmonella. It is best to boil them from 10 to 12 minutes.
5. Place the flour, beaten egg and breadcrumbs in three separate bowls. Dredge the now shaped and quail egg stuffed meatballs in the flour, roll it around in the egg and cover it with the breadcrumbs, ensuring the entire surface is evenly coated. Place the eggs in a plate and store in fridge until ready to cook.
6. Heat 2 - 3 inches of oil in a medium skillet or wok set over medium heat. Add the meat coated eggs and cook on all sides until the breadcrumbs are golden brown, about 8 - 10 minutes total. Transfer the cooked scotch eggs to paper towel-lined plate to drain the excess oil. Serve when warm.
7. It is best to use a probe thermometer to assure that food reaches a minimum temperature of 75̊ C