Hello, darlings!
Well, I say, thank you for popping by – it’s always a pleasure!
So, whilst you’re here I wish to titillate your taste buds with my little gratifying meaty balls of deliciousness (Oh, I say!).
I guarantee that my recipe created with quails’ eggs, butchers best sausage meat, spring onion, a smattering of parsley, plus a dash of whole grain and Dijon mustard, will satisfy all carnivore palates and will certainly give Fortnum & Mason a run for their money.
It is true, Fortum and Mason proclaimed that the Scotch Egg was invented in 1738 at their store in Piccadilly, London – Miss Windsor’s favourite! And so, according to Fortum and Mason, the Scotch Egg commenced its culinary journey during the Georgian period (1714 to 1837).
I dare say, according to Fortnum & Mason: this bundle of runny yolk, spiced outdoor-reared pork, and finger-friendly breadcrumb covering sits proudly as the original “portable pick-me-up” – a trifle confused?
Well, in short, it was originally invented for their affluent patrons who would travel by horse and coach to their country abodes. So, when in need of a quick “pick me up”, one would delve into their pocket and emerge with a Scotch Egg wrapped in a silk handkerchief.
Moving swiftly onto my spiffing collaboration with darling Mrs Simkins. You see, although Miss Windsor is known to have a rather sweet tooth; instead of baking yet another sugar-laden goodie for our summer garden party, I thought best to offer a dish of the savoury kind.
Therefore, I called upon my culinary mentor – the bountiful Mrs Beeton – who advised Miss Windsor to recreate her Scotch Egg recipe.
Of course, Scotch Eggs are usually consumed in the larger form, however, one wished to reduce the size – just a smidgen – to sit comfortably amongst the other teatime treats. So, with this in mind, I opted for wee quails’ eggs – the perfect accompaniment to Mrs Simkins Delicious Dainty Tea-Time Sandwiches.
Darlings, I must admit, I twice attempted my recipe, “Oh, dearie me!” you chirp with a touch of concern. But do not despair my dears; as you know Miss Windsor always prevails! You see, when fried in oil the meat and breadcrumb coating just cracked and then slid off the egg – an utter disaster. Now fuddled and panicked, I called upon Mrs Simkins, who advised baking my eggy beauties instead – they turned out “egg- ceptional”!
Before you press on with my recipe, I advise these are best served at a summer garden party, afternoon tea, buffet, or handy enough to pop into a Tupperware vessel and then pecked at whilst picnicking at your favourite country spot.
I say these little darlings must be enjoyed with a generous dollop of Piccalilli. Of course, I favour Piccadilly Piccalilli from Fortnum & Mason – only the best will do for Miss Windsor!
Here’s my darling culinary amour’s, Mrs Simkins’s, delicious addition to your picnic hamper!
Miss Windsor x
ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR MRS SIMKINS DAINTY TEA-TIME SANDWICHES!
Miss Windsor’s Mini Scotch Eggs
Ingredients
- 14 to 16 quails’ eggs
Ingredients for Meat Layer
- 500g (just over 2 cups) of sausage meat – preferably from your local butcher!
- 3 x finely chopped spring onions
- 1 heaped tablespoon of parsley
- 1 heaped tablespoon of wholegrain mustard
- 1 heaped teaspoon of Dijon mustard
- dash of cracked black pepper & sea salt
Ingredients for Breadcrumb Coating
- 2 slices of stale brown bread
- 4 large crackers or crispbreads
- 1 egg
- handful of plain or all-purpose flour
Instructions
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Darlings, squeaky clean hands – Ta very muchly!
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Pre-heat oven to 200 *C / 180 Fan / 400 *F / gas mark 6
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First off, fill a large saucepan with approximately 2.5 cm (1 inch) of water – which is just enough to cover the eggs. Then bring to the boil.
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When the water begins to ‘gallop’ – neighhh! gently drop in the eggs and boil for exactly 2 minutes.
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Allow the eggs to completely cool – whilst doing so, it’s time to crack on with the breadcrumb coating!
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Darlings, for this exercise one may succumb to the aid of modern technology! Please reach for your mini-chopper or similar implement, and whizz together the crackers and brown bread – transfer to a medium size bowl.
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Now, moving swiftly on to the delicious meaty layer! So, using your mini-chopper again, finely dice the spring onion then pop into a large mixing-bowl.
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To the spring onion add the butcher’s best sausage meat, salt & pepper, parsley, and two types of mustard. Blend together well.
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Now, divide the sausage meat into 14 to 16 equal pieces – see how far you can stretch the mixture. Then flatten each piece into a patty-like shape ready to enwreathe the eggs!
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Darlings, the time has arrived to gently peel-off the egg shells – steady hands please!
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Once successfully executed, one must prepare the ‘assembly line’! – Toot sweet! So, darlings, in a line on your counter: first place the eggs, then the plate of sausage patties, a plate of flour, a small vessel of whisked egg, followed by the bowl of breadcrumbs – Voila!
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Now here comes the gooey and rather excitable stage of the process! Ok – roll an egg in flour, then wrap in a sausage patty, roll again in flour, into the whisked egg, followed by a jolly good coating of breadcrumbs. Place on ungreased baking tray.
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Repeat process 14 to 16 times!
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Place on the middle shelf of oven and bake for 20 minutes. Turn once halfway through cooking.
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These little meaty balls of deliciousness will appear slightly sun-kissed when cooked!
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Serve hot or cold with a dollop or two of Piccalilli.
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Enjoy with oodles of gusto!
These look absolutely delicious, and so easy to make. Thank you for sharing this recipe Miss W x
Hello, Miss S!
Oh, yes, they’re absolutely divine! One must enjoy these little meaty balls of deliciousness with a dollop or two of Piccalilli!
Miss Windsor X
Hello, Miss W! Your Scotch eggs look amazing! Thanks again for your wonderful recipes. Brian X
Hello, Mr Whittaker, darling!
Thank you very kindly – you are such a charmer!
Would you like to try one of my meaty balls of deliciousness? Or, even better, please re-create my recipe and devour as many as you like!
Cheerio for now,
Miss Windsor X
Hello, I recently made Scotch eggs, but there was something missing. So, next time will be adding the spring onion and parsley your recipe recommends!!! Thank you Miss W xxx
Hello, darling!
Naughty you for not trying my recipe first! Anyway, yes the spring onion, parsley, plus the mustard adds a real kick – you won’t be disappointed by the taste my dear!
Cheerio for now,
Miss Windsor X