Quail Scotch eggs with tarragon mayonnaise - Clarence Court Recipes
Our Quail Scotch eggs with tarragon mayonnaise recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.
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Cooking tools:
- Pot
- Ice bath
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- High sided pan
- Deep-fry thermometer
- Stove
- Plate
- Paper towel
- Dish
- Spoon
- Fork
- Kitchen scale
- Fine-mesh sieve
- Aluminum foil
Ingredients
- 12x Clarence Court quails eggs
- 250g good quality British sausages, removed from skins
- Fresh thyme
- 1x Clarence Court hen's egg beaten
- 100g panko breadcrumbs
- 100g plain flour
- Vegetable oil for frying
- 2x Clarence Court hen's egg yolks
- 1 tsp dijon mustard, plus extra for seasoning
- 1 tsp tarragon vinegar (or white wine vinegar)
- 250ml olive oil (or rapeseed)
- Juice of 1/2 lemon
- Handful of fresh tarragon, leaves picked and chopped
Ready to cook this?
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