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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a recipe that I got from a good friend of mine named Cynthia Barajas-Ramirez. The recipe called for Yard Bird eggs( chickens for y'all city folk) that were coated and baked. Well I got to thinking, What you mean bake? Read more ? I am going to fry these puppies. Well turned out that Yard Bird eggs were just a little to big enough to fry. So I had to go down to the local Bob White farm, ( Them are called quail by City folk), and get me some of them speckled dwarf eggs. so I could small them down enough to fry. Ingredients:
24 quail eggs, boiled |
1/2 cup ham or finely sliced proscuitto, chopped real fine |
1/2 large vidalia onion, minced ( that's the fancy word i needed) |
1 clove garlic, finely minced |
2 tablespoons freshly minced parsley |
1 tablespoon butter, melted |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
pinch of cayenne pepper |
paprika, for sprinkling |
large bowl of hush puppy batter |
Directions:
1. Simmer the eggs slowly for 10 minutes. Cool in cold water; peel and cut into halves, lengthwise.
2. Remove the yolks from the eggs and place in a medium bowl (leaving the white portions intact). To the yolks, add 1 tablespoon of melted butter, 2 tablespoons minced fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a dash of cayenne pepper. Using a fork, mash into a smooth paste, and mix well.
3. Spoon the mixture into 12 halves of the eggs and smooth it off with a butter knife until the filling is flat. Set aside.
4. Finely mince the onion and garlic. Combine with the chopped ham or proscuitto and fill the remaining 12 egg halves with the meat mixture.
5. Sandwich the eggs using 1 egg that has been filled with meat mixture and the other half which is filled with egg yolk together to make a whole egg. Keep them together by placing 2 toothpicks all the way through the two halves.
6. Dip them in the Hush puppy batter and slowly drop them in 375 Deg. oil.
7. when golden brown, remove and sprinkle with Paprika, let cool a little and enjoy
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