Last dry run before our tapas and paella evening. As one of our guests doesn’t eat meat we are going to serve up half of our quail eggs in morcilla, the other half are going in Richard Corrigans Smoked Cod Scotch Eggs, with smoked cod mixed in with mashed potatoes.
RC says to cook the eggs in 170C oil for 2 minutes. I cooked them on for a little longer as they were very pale (top three eggs).The oil went up to 190C and the 2 minutes was just about enough (bottom 3 eggs)
My observations, the mash was very soft and was difficult to cut in half, even with a freshly sharpened knife.
The 190C eggs were firmer on the outside but softer on the inside. Next time I will not make the mash so soft, and may consider mixing in an egg to bind them a little better.
Both batches tasted good and were cooked through. 190C egg on the bottom of the photo below.
We had our first wedding anniversary at Richard Corrigans Lindsay House Restaurant, Soho, London, back in 2008. The restaurant was in a two storey Regency Terrace Town House, sadly now closed. The meal was extraordinarily good, one of our best fine dining experiences without a shadow of a doubt.
